On episode 17 of  In the Weeds Podcast with Chef Spike Mendelsohn, we’re joined by Chef John Mooney—a true chef’s chef who has worked alongside some of the most renowned names in the restaurant world. From the streets of Chicago to working the line in top kitchens, Mooney has built an extraordinary career opening restaurants for luxury brands across the globe. As the chef-owner of Bell Book & Candle in NYC and Bidwell in Washington, DC, he’s been at the forefront of sustainability and farm-to-table dining. Tune in as two culinary greats go deep on food, hard work, and the ever-evolving world of hospitality.

Chef John Mooney is an acclaimed American chef known for his commitment to sustainability and innovative culinary techniques. A Kendall Culinary School graduate, he has worked at renowned establishments like Ambria, The Mansion on Turtle Creek, Red Sage, Raku, and Heartbeat in NYC, where he embraced seasonal, organic ingredients. In 2004, he launched India's first organic restaurant with the Taj Hotel Group and later led The Shelbourne Hotel in Dublin. Back in the U.S., he co-founded Bell Book & Candle in NYC and Bidwell in Washington, D.C., both featuring aeroponic rooftop gardens. His sustainable approach earned him a StarChefs Rising Star Sustainability Chef award in 2011.

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