An Interview with Executive Chef Johnathan Frabotta

If you’ve ever had the chance to dine at Ducey’s on the Lake or Ducey’s Bar and Grill, you know just how amazing a meal at either location can be. From the stunning views of the lake to the friendly atmosphere, both restaurants have long been favorites among locals and visitors alike.

But if have eaten at either Ducey’s location, you also know that the biggest draw is the food. And the man behind the magic at both Ducey’s on the Lake and Ducey’s Bar and Grill is The Pines Resort’s own Executive Chef Johnathan Frabotta.

Ever since he was a child, Chef John has had a passion for cooking and a love for food. From the time he was eight-year-old, when he’d help his grandmother bake pies for Thanksgiving and cookies for Christmas, to his years spent honing his incredible skills at the California Culinary Academy in San Fransisco, Chef John has been developing a unique, distinct style that has made him an integral part of The Pines team since he came to the resort as the executive chef in February of 2011.

After attending culinary school, Chef John moved to Hawaii, where he worked at the Saint Regis Hotel in Kauai North Shore. While in Hawaii, he worked as a line cook and chef at a number of other restaurants before returning to California, and eventually making his way to The Pines.

When he first started at Ducey’s, he developed a long-term plan to change the face of the two restaurants for the better. He created a delicious new menu, which reflects his dedication to using as much organic meat and produce as possible, in keeping with a “farm to table philosophy.” His signature dish, as well of one of the most popular ones on the menu, is the Crab Crusted Mahi-Mahi. It was recently featured on the Channel 47 morning segment, “Jenny Around Town,” with Jenny Toste.

Chef John’s goal is to do more than simply serve great food. Of his method, he says “Putting food on a plate is not the whole aspect of it but the cleaning, preparation, cooking and presentation are just as important.” That’s why he also trained all staff on maintaining consistency and reaching an even higher level of food service and guest relations.

Despite these changes, Chef John quickly became known for his quiet, humble demeanor and his wealth of respect for his employees. His encouragement and leadership have definitely changed the atmosphere of both Ducey’s locations. Be sure to stop by Ducey’s on the Lake or Ducey’s Bar and Grill, where you might just get lucky enough to meet Chef John and ask for one of his famous recipes!