Chef John Annear first discovered his love of cooking when, at the age of seven, he started to help out in the kitchen at his Alberta home. By the time John was 12, his mother had decided to return to University, leaving him responsible for cooking entire family meals. John's culinary talents became evident in his years at Frank Maddock High School in Drayton Valley Alberta, where he collected honor awards in cooking in grades 11 and 12.

After graduating from high school in 1977, John made the trip west to British Columbia. Here, he entered the Apprenticeship Training Program at the Provincial Vocational Institute in Burnaby. He graduated with a Journeyman's cooking certificate and a Provincial & Canadian Red Seal in November 1982. This earned John his first chef's position at Dutch Latch on the Malahat, where he worked from 1983-1986.

At this time John decided to prepare himself further for a career in the restaurant industry by pursuing a Certificate in Tourism Management & Marketing at Camosun College in Victoria. He graduated from this program in December of 1988.

Following 6 years working as Executive Chef of Rattenbury's Restaurant at Victoria's Crystal Gardens, John spent one year as Sous Chef at Hog in the Pound, and then another as Chef at the Village Inn.

In 1994, he became Sous Chef at the Monkey Tree Pub, and stayed there for 4 years. John has worked as Day Chef at Spinnakers Brewpub & Restaurant for 7 years and then the Chef at the Monkey Tree Pub for 3 years.

John currently holds the position of Executive Chef for Jesken Aerie retirement home for seniors.

Eventually, his love for cooking and his 20 years experience in the catering business drove him to start his own catering company. On May 15, 2000, Moonlight Catering was born.

John considers himself a working Chef, and he takes a hands-on approach to his work. This hard-working chef has used his strong leadership skills to run buffets ranging from 75-350 people and helped to run buffets for 600 people.

He has a passion for teaching others and passing on the knowledge he as aquired in his 37 years in the industry. John has also proven effective in developing systems to help better control food costs, waste controls.

Chef John strives to provide quality food & service at affordable prices.