Introduction to Chef John O’Hara
- Juan Pablo’s Margarita Bar

When Executive Chef John O’Hara began working in the kitchen of Juan Pablo's Margarita Bar in 2005, he brought with him a unique background, as well as a lifetime worth of restaurant experience.

O’Hara grew up towns of Millville and Haddonfield, N.J. With his mother of Russian descent, and his father, who was Irish, and an uncle from Spain, these family members instilled in O’Hara an appreciation for contrasting cultures — and their cuisine.

After high school in 1973, O’Hara joined the Army, looking forward to seeing the world. Instead, he spent his tour of duty stationed in New Jersey and Georgia. He did, however, develop a love and appreciation for traditional southern cuisine during this period.

His next step was college at Cumberland County in Vineland, NJ, during which he spent his earning hours working fast food and pizza shops. But after college, he moved to Kansas City in the early 1980s and started working in the restaurants of a family from the country of Lebanon. In the family’s two fine dining establishments, John trained for three years, learning the fundamentals of running the back of the house, and earning a deep appreciation for Lebanese cooking.

After returning to New Jersey in 1990, O’Hara worked in many fine and acclaimed casual dining establishments throughout South Jersey. O’Hara literally, touched on every facet of the internal workings of a restaurant.

O’Hara joined the kitchen of Juan Pablo's Margarita Bar in 2005, bringing his extensive restaurant experience and a cooking style he refers to as "Mexiterranean," his eclectic mix of Mexican, American and Mediterranean influences. John continues to hone his tastes with regular visits to Mazatlan, near the Gulf of Cortez. O’Hara loves to shop in the downtown market, ever sharpening his combinations and exploring new ingredients. He laughed that if he doesn't make it to Mazatlan twice a year, it's just not a good year.

Always keeping his recipes fresh and interesting, John continues his culinary adventures from the kitchen of Juan Pablo’s. Come discover what he's got in store.