Chef
John Sinclair
- Discipline
- Chef
Portrait of John Sinclair
i. Biography
Louisiana crawfish sits at the center of John Sinclair’s work, and the roll format shows how he folds regional product into a familiar handheld structure. He put that approach to work at Longway Tavern in the French Quarter, New Orleans, Louisiana, where he remained until 2019.
Today
Connecticut is the point of reference Sinclair gives for his own palate, and he states it plainly: "I'm from Connecticut, and the Connecticut version of a lobster roll is hot and buttered on a split top bun."
Career - Executive Chef, Garrison Kitchen + Cocktails, Old Mandeville, Louisiana - Chef, Longway Tavern, French Quarter, New Orleans, Louisiana (until 2019)
Signature
The signature dish listed for John Sinclair is crawfish roll, a format that places Louisiana crawfish inside a handheld roll structure.
In Their Words “Just different flavors, different things that make each one unique and great.”
Recognition
The dated marker in Sinclair’s career is 2019, the time of his Longway Tavern role. The named professional recognition is role-based: chef, then Executive Chef.
FAQ What is John Sinclair's current role? John Sinclair is Executive Chef. Where did John Sinclair work before? John Sinclair's earlier career included Longway Tavern. What is John Sinclair known for? Louisiana crawfish.
The Sunday letter
Get new profiles like John Sinclair every Sunday.
One email a week with the chefs, winemakers and artisans we have just profiled, and the places they run.
One email a week. Unsubscribe from any issue.
Explore
The Sunday letter
Get the next Made By profile in your inbox.
We send one email every Sunday morning with the people we profiled that week.
One email a week. Unsubscribe from any issue.