John Stewart, the husband to Duskie Estes is a renowned American chef, salumist and restaurateur, best known for co-founding Black Pig Meat Co. and Zazu Kitchen + Farm with his wife, Duskie Estes.
The couple’s dedication to sustainable ethical farming and high-quality artisan meats has made them leaders in the farm-to-table movement.
Stewart’s expertise in charcuterie along with his commitment to slow curing ethical pork production and sustainability, has earned him and Estes numerous culinary awards.
John Stewart’s Bio
- Born: Date and place of birth not publicly available.
- Birth name: John Stewart
- Nationality: American
- Parents: Part of the Stewart family, owners of the four-generation catering company Thomas Fox and Sons
- Known for: Co-founding Black Pig Meat Co. and Zazu Kitchen + Farm, expertise in charcuterie and sustainable pork farming. Being chef Duskie Estes husband
- Marital Status: Married
- Spouse: Duskie Estes
- Children: Information not publicly available.
- Education: University of Colorado at Boulder (); Studied salumi at the University of Iowa Meat Lab
- Occupation: Chef, Restaurateur, Salumist, Farmer
- Net Worth: N/A
- Source of weal
Red Hook restaurateur looks to 'Beat Bobby Flay' on Food Network competition
Red Hook denizens may know Francesco Buitoni for Mercato Osteria Enoteca, his farm-to-table Italian restaurant in the northern Dutchess County village.
Even more may be familiar with his family legacy — Buitoni, the Italian food company founded by his family in , now owned by Nestl and sold internationally.
And more still will discover Buitoni as he competes on "Beat Bobby Flay," a Food Network television competition pitting contestants against the celebrity chef.
"It was very different from what I thought," Buitoni said. "Much more fun than I expected."
Folks can tune in to see how Buitoni fared against the Iron Chef when the episode airs at p.m. on Jan. 3.
A family history and a call from the Food Network
Pasta is more than a cultural touchstone for Buitoni.
From his family's business to his own restaurant, Italian cuisine played a crucial role in his life.
"I remember helping my grandfather pick the wheat as a kid," he said. "I spent a lot of time in my life around pasta."
That's what Buitoni said likely prompted a call fro
Chef Duskie Estes of Zazu - Biography
Husband and wife team Duskie Estes and John Stewart has created the perfect restaurant-garden partnership with their Santa Rosa, CA, eatery, Zazu Restaurant & Farm. Serving innovative New American-Northern Italian classics, Estes and Stewart supply their recipes with produce from the restaurant’s own sustainable organic garden. Both chefs place a heavy emphasis on using fresh-picked ingredients—much of the produce they serve to clients is same-day picked and never refrigerated—and they would sooner run out and harvest an ingredient in the middle of service than take an item off the menu. The couple’s second restaurant, Bovolo, is located in Healdsburg, CA.
A lover of all things Italian, Stewart is an avid gardener and budding chicken farmer whose eggs can be found in the pasta he makes daily at Zazu. Also a dedicated salumist, Stewart is responsible for the couple’s line of Black Pig Salumi—bacon, salumi and fresh sausage made from antibiotic- and hormone-free pork, boar, and lamb. In , both Duskie and Stewart released their first wine, Holdredge Schiopettino, MacBryde Vineyard.
Prior to Zazu, both Estes and Stewart lived and w
When the third season of The Next Iron Chef premieres on Sunday, Oct. 3 at 9 p.m., 10 chefs will compete to win a chance to stand alongside Michael Symon and Jose Garces as the newest Iron Chefs on that smoke-billowing platform.
Among them will be Duskie Estes of Zazu Restaurant + Farm in Santa Rosa, the only Northern California chef in the competition, who is gunning to follow in Cat Coras footsteps to become the second female Iron Chef.
I had a chance this week to chat by phone with Estes, a former vegetarian who went over to the pork side, who feared she nearly blew the interview when she was first asked to do the show.
A believer in snout to tail cooking, the year-old Estes, who grew up in San Francisco, is also chef-owner with her husband of Bovolo in Healdsburg and the Black Pig Meat Co., purveyor of salumi and bacon in Sonoma County. Estes has worked at such top restaurants as Al Forno in Rhode Island, Bay Wolf in Oakland, and Dahlia Lounge in Seattle. She and her husband, John Stewart, who studied salumi making with Mario Batali, met while working together at Ettas Seafood and Palace Kitchen, both of which are Chef Tom Douglas restaurants
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