TEL 315-542-6628

‚ÄčDallas, TX

Dallas, TXServing Dallas/Ft Worth and surrounding areas.

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"Hosted a dinner for friends and Chef John and his sous chef were amazing. They were professional and very friendly but more importantly the food was delicious! We had two appetizer - one was a bruschetta with homemade ricotta ( I don't typically like ricotta but this was beyond this world!!) and stuffed mushrooms with cheese stuffed ravioli in beef Ragu with cheesecake for desert. Definitely would recommend to anyone."

Yu Lee 16 Mar 2018

"I booked Chef John for a surprise dinner for my wife. Things couldn't have gone any better. We were so happy with the food and the service. Thank you for helping me to make this something special."

Cody Freidman  2 Jun 2017

"Chef John did such a great job with our cooking class. He explained every step with easy to understand techniques and language. The class was fun, and the food was fantastic I will definately be booking more classes with Chef John."

Karen Wright 13 Jul 2017

"John and Andrea,
The chef’s dinner and knife skills class far exceeded our expectations in every way! We all feel more comfortable holding our knives correctly and having more control when chopping and slicing. These skills will help us for a lifetime! And that salmon! Wow! Best ever. We will definitely be making that dish again. The kabobs and the whole dinner was just delicious . As if that wasn’t enough, the homemade cannolis topped off the evening with sweet creamy perfection. Thank you for creating a fun and memorable event. "

Teresa Scott 13 Feb 2018

"That was the best alfredo sauce we ever had. All we can say is wow, and when can you come back?"

Karen Wright 13 Jul 2017

Just got back from Italy, and this is the best bolognese I have ever had. Incredible!

Jill Pennington 4 Aug 2017 

"I had no idea fresh pasta could taste so good. Thank you for making things easy for our group to understand."

Jeremy Cartwright 13 Aug 2017

“Chef, thank you for making my daughters birthday something to remember.”

Susan Brinks 6 Mar 2017