Photo by Sarah Odom
John Martin Stokes
Has a cooking style that fits no mold. A native Oxonian by birth, he is classically trained in both French and Italian styles. Stokes is influenced by Old World cooking, Southern classics, and the idea that the best way to get to know someone is to break bread with them.
It was in college where this fly-fisherman, chef, gentleman of the South, and lover of all things bucolic, found his true calling. Since, John has experience cooking all over the country — from Dallas, Nashville, Alaska, back to Mississippi. Highlighting the varied produce of the South through simple, straightforward preparation is the backbone behind Tarasque.
