JOHN EVERETT ASKEW, C.F.B.E.
Director of Food and Beverage

John Everett Askew, began his career in the food and beverage business in 1984 when he studied at the Culinary Institute of America, Hyde Park , New York . When he graduated with high honors in 1986, he had a clear picture of what he wanted to do with his life: “To think only the best; to work only for the best, and expect only the best.”

So, he headed for the newest and soon-to-be the best hotel in the Southeast, where he could exercise his newly-found food and beverage expertise, The Peabody Orlando. As part of the opening team in 1986, he signed on as the sous chef of the B-Line Diner, the hotel's famous 24-hour, upscale diner.

Then, in 1987, he was promoted to chef de cuisine for Capriccio, the hotel's northern Italian, award-winning restaurant, supervising a culinary team of 13.

John moved up the culinary ladder at The Peabody Orlando, holding such positions as executive sous chef , hotel wide, manager of the B-Line Diner, assistant director of food and beverage, leading to director of food and beverage in 1993 in Memphis .

When The Peabody Memphis beckoned, John was pleased at the opportunity to return to his home town, and became director of food and beverage for the “Grand Hotel of the South,” supervising 300 employees and 20 line managers.

The call of Colonial Williamsburg came in 1995 where John remained as corporate director of food and beverage at the Colonial Williamsburg Company – Hospitality Group, until he was lured back to his alma mater , The Peabody Orlando, in mid-2001.

A graduate of University of Memphis , Memphis , TN , John's food and beverage background is firmly grounded in hospitality law and industry, management accounting and hotel management, as well as the practical, hands-on experience and expertise of menu design and content, food and beverage costing/purchasing, reparation/presentation. He also is a Certified Food and Beverage Executive from The Educational Institute.

John won the prestigious IFMA (International Food Manufacturers Association) Silver Plate in 2001. He is a member of the Tyson Leadership Network Board, the Basic American Culinary Connection, Cargill Winning Connection. He is a past board member of the Virginia Hospitality and Travel Board, and of the Williamsburg Area Restaurant Association.

Married with three children, John is an active bicyclist and a dedicated participant in community affairs.

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