Chef John Oechsner

Chef Instructor, Baking & Pastry Arts, Hospitality & Restaurant Operations Management

chef john oechsner
Location: Online programs
Favorite Dish: Sourdough bread


Chef John is something of a trendsetter. His brewpub, Highland Brewing Co., opened in Atlanta in 1989—long before the craft beer boom of the 1990s and 2000s!

Chef John has worked as a pastry chef, sous chef, and executive chef throughout his career, including a stint at the Waldorf-Astoria in New York City. He also opened a small bread business that specialized in organic sourdough bread that he sold at farmer’s markets.

Chef John is an Certified Executive Pastry Chef® and Certified Culinary Educator®. He holds an associate degree from the Culinary Institute of America and a degree in Traditional Economics from S.U.N.Y. Oneonta.

And as a bread-and-pastry guy, he’s made many pilgrimages to Vienna. In fact, he’s led nine group trips to the city to sample viennoiserie from its namesake city.

Honors, Awards & Affiliations

  • Certified Executive Pastry Chef
  • Certified Culinary Educator

Professional EXPERIENCE

  • Chef-Owner - Highland Brewing Co., Atlanta, GA
  • Pastry Chef - Parks Catering, Atlanta, GA
  • Executive Chef - La Tour Restaurant, Atlanta, GA
  • Sous Chef - Hedgerose Heights Restaurant, Atlanta, GA
  • Sous Chef - Pano's and Paul's Restaurant, Atlanta, GA
  • Banquet Cook - Waldorf-Astoria Hotel, New York City, NY


  • Bachelor of Arts in Traditional Economics, S.U.N.Y., Oneonta, NY
  • Associate of Science Culinary Arts, Culinary Institute of America, Hyde park, NY

Special Interests

Fermenting (vegetables, hot sauce), woodworking, gardening, and collecting vinyl records.

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