Chef john bishop biography

VANCOUVER, BC - British born John Bishop, who has been cooking since his early teens, attended hotel school in Wales and served his apprenticeship at a private London club.

After ten years as chef at a restaurant in Kinsale, County Cork, he came to Canada in 1973, where he continued to pursue his culinary career.

In 1985 he launched the restaurant that bears his name Bishop’s, located in Vancouver, was an immediate success and continues to garner accolades.

The fare at Bishop’s is regional and seasonal. In Chef Bishop’s view, it makes sense to showcase British Columbia’s lush bounty of seafood, organic produce and meats.

His exquisite West Side restaurant blends classic and modern flavours with a casual elegance that keeps clients coming back for a truly exceptional dining experience.

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As he shutters his eponymous restaurant ‘for good,’ many would rather John Bishop was wishing us ‘au revoir’ rather than ‘adieu.’ However, Bishop had planned originally to close at the end of 2019. He stayed open longer, mainly to help keep his staff employed through an immensely challenging period. But this time it’s for good.

After 36 years, a period in which he was instrumental in transforming the Vancouver scene, John Bishop leaves a monumental legacy.

Back in the 1980s and 1990s it was he who spearheaded the seasonal / regional / organic movement; and ultimately helped bring it to its prominence today. Always at the fore, Bishop understood clearly the need to connect with growers such as the King family’s Hazelmere Farms, in South Surrey. He was among the first Vancouver restaurateurs to use local micro greens and other organics—when many simply dismissed the idea as crazy.

Often regarded as the consummate host, he was also happy to share his recipes and techniques, along the way publishing several cookbooks, including Bis

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