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JF Restaurants is a NY-based restaurant group led by Chef John Fraser and supported by a dedicated, creative team who share a passion for food, beverage and hospitality for our guests and our team.

Chef John Fraser

A California native, chef John Fraser began his formal culinary career in Los Angeles at distinguished restaurants Coco Pazzo, Lucques and L’Ermitage. His first foray into fine dining was a two-year tenure at The French Laundry in Napa Valley under the mentorship of Thomas Keller. 

In 2002, Fraser broadened his perspective on global  haute cuisine with a move to Paris, cooking at the three Michelin-starred Taillevent and Maison Blanche. In 2003 he moved to New York City, joining the competitive Manhattan scene and opening his first restaurant, Dovetail. In 2007, Dovetail received both three stars from The New York Times and a Michelin star, establishing Fraser's reputation and prominence within the New York dining scene. By 2014, he had collaborated with luminary hotelier André Balazs to open Narcissa, a highly anticipated, contemporary American restaurant in The Standard East Village hotel. Two years later, Nix opened to positive reviews, receiving a Michelin star within its first year of operation. It remains the only vegetarian restaurant in America with this honor.

 In 2017, Fraser opened The Loyal, his take on the neighborhood brasserie, in Manhattan's West Village to positive reviews, and will expand it to Miami's Esplanade at Aventura in fall 2019. Most recently, he has debuted a seasonal menu collaboration with The Metropolitan Museum of Art's fourth-floor restaurant, The Dining Room, and has partnered with hotelier Ian Schrager on all food & beverage for the newly opened Times Square EDITION hotel, where guests can enjoy his fare at four distinct outlets: 701West, Lobby Bar, The Terrace at EDITION and Outdoor Gardens and cabaret Paradise Club. Throughout the course of his career, Fraser has built a reputation for creating artisanal products with high-quality ingredients, nutritional wellness, sustainability & community in mind, and for crafting experience that combine vegetable-forward menus with a meticulous, considered approach to hospitality and design. 

With these priorities as a focus, John has brought together a group of accomplished, like-minded professionals in the industry, and those who have grown and developed within his existing restaurants, to create a management group with a diversified skill set and an eye for innovation. acting as overarching arm to support his current portfolio and future business.