AOH

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Chef John Wayne Formica, affectionately known as “John Wayne,” is a culinary adventurer whose journey from his Lebanese and Italian roots has propelled him to the pinnacle of the culinary world. Born in Arizona and raised in Chicago's Little Italy, his diverse heritage has been the foundation for a lifelong passion for flavors, culture, and life itself.

Inspiration and Transition:Inspired by the rich culinary traditions of his family, John Wayne's love for food blossomed into a professional pursuit. His Italian and Lebanese lineage provided him with a profound appreciation for a diverse tapestry of flavors. After serving in the U.S. Army's 82nd Airborne Division and being medically discharged, he found solace and purpose in the kitchen, where cooking became both his rehabilitation and his calling.

Education:John Wayne's formal culinary education began at The Cooking and Hospitality Institute of Chicago, where he earned an Associate's degree in Culinary Arts. He further honed his skills by becoming an apprentice certified by the Italian Culinary Federation in Neapolitan cuisine.

Culinary Journey:John Wayne's culinary path has taken him from the vibrant food scene of Chicago, where he worked in prestigious kitchens like C-House with Chef Marcus Samuelsson, Sunda with the late Chef Rodelio Aglibot, Homestead on the Roof, Chop Shop, and Chicago Chop House, to global stages. His expertise spans South East Asian, Latin, and Mediterranean cuisines, and he has also excelled in larger-scale national chain concepts as a Corporate Executive Chef and an international Developmental Chef consultant. His career expanded internationally, opening over 20 restaurants worldwide and working at renowned establishments such as Tao in Hollywood and the top-rated farm-to-table restaurant, Pico, in Santa Barbara County.

Awards and Recognition:John Wayne’s culinary mastery has been recognized with a Michelin recommendation and a prestigious 3.5-star review by food critic Phil Vettel. His contribution to E+O Food and Drink earned it the title of Best New Restaurant in Chicago. He has also been a presentation chef at the James beard awards & Chicago Gourmet show.

Current Residence:Today, John Wayne resides in Ojai, California, where he continues to innovate in the culinary arts, embracing his life motto: "Worldly travels, food, drink, culture, and life."

Personal Life:He shares this journey with his wife, and their four beloved boxer puppies.

Hobbies:Outside of the kitchen, John Wayne is an enthusiastic explorer of the outdoors, engaging in activities like hunting, fishing, hiking, international traveling, shooting, motorcycle riding, surfing, and snorkeling.

Recent Endeavors:Returning to consulting, John has recently launched Crawford's Social and Parque 1055 outside the Los Angeles area, where he continues to blend authenticity with a modern American twist in his culinary creations.

John Wayne Formica's story is a testament to culinary curiosity, merging his rich heritage with global influences to craft a culinary narrative that celebrates life's diverse experiences.

Liz Formica, lives and breathes hospitality. An arguable passion that many share, Liz fell in love with the industry in her college days at the University of Illinois Chicago. By day a student, by night a server, then bartender, then floor manager—she made her way through the ranks to appreciate each and every role in the restaurant industry in places such as Le Colonial, Untitled, and Michael Jordan’s Steakhouse. Per her philosophy, “Restaurants are a dance—a reflection of everyone coming together to perform a work of art that will be uniquely different each time”. 

After graduation, she earned her Master’s in Linguistics and Education, then traveled abroad to teach in several countries like Spain and Turkey. 

Despite years outside of restaurants, the calling never left, and she found herself back in the thicket of cocktails, dinner plates, and chaos. From Chicago to LA, Liz found a deeper appreciation for beverage programs and opened Venice Restaurant Group’s second location on the boardwalk, built the wine list and front of house operations. From there, she became general manager of farm-to-table concept Pico Los Alamos and oversaw an award-winning wine list, built a scratch cocktail program, and daily operations. 

Honing in on the love for food and wine, Liz is a certified sommelier with WSET 3 certification. She now sells wine for one of her favorite portfolios and consults with AOH Hospitality to build beverage programs, wine clubs, and front of house operations, most recently Shokrian Vineyards, Cafe Gratitude, Gracias Madre West Hollywood, and Parque 1055.

Outside of work, she enjoys drinking California wines, grower Champagne (of course!), playing with dogs, and eating anything her chef husband makes—preferably paired with campfires, stars, and pajamas.