Chef John Bedingfield of The Food Market restaurant group is quiet, focused and driven. I’ve known him since about 2015 when I started consulting with Chef Chad Gauss on social media and marketing. Chad and I met via Instagram and I think our first time we met in person was to make a trade for salted caramel brownies for fresh soft crabs. That was a really good trade.At that time, John was executive chef at The Food Market, so we got to know each other when I would come shoot photos or host dinners with local social media food influencers. I enjoyed putting those events together because I always tried to put people around the table whom I knew were nice, had engaged followings, took really good photos and would also be future diners at the restaurant on their own. That was such a different time than now as far as the influencer world goes. Boy, oh boy. I remember one dinner in the downstairs private kitchen where I enjoyed John’s cooking with several people whom I still consider friends to this day. That dining experience is still one of my favorites – you walk through the restaurant, down the stairs in the back of the dining room, through dry storage, past the walk-ins and are seated at a communal table where chefs prepare your meal right there in front of you. Super cool.John and I definitely clicked when we met and I always enjoyed it when we worked on projects together. I felt so lucky to be working with John, Chad and the Food Market team, such a great crew. John was always open to new ideas, Chad was, too. Also, John is extremely dedicated to his work, yet at the same time he is a very involved husband with his wife, Alexa, and dad to his young daughter, Quinn. It’s been really nice following along on social media to see his home life bloom so nicely. It sounds corny but I’m very proud of John (or Johntay as I like to call him) for building such a nice life for himself and now, for his family. Balance in the food and restaurant space – especially at a growing and busy restaurant and catering group – is very, very hard and it’s not always there. Yet John makes it seem like a natural thing. Like, it’s what he is meant to be doing. Whether he is collaborating on menus for events, La Food Marketa or even their newest spot, Vacation (in Columbia next to The Food Market Columbia), you can just tell that he does it fully. I love how with each new project, he and his team are creative and take chances on menu items that are a little out of the ordinary. They embrace fun.So, here is my Q+A with Johntay. I hope you enjoy it!Cake or Pie? And what kind?Pie! Lemon Meringue. Lemon meringue pie was a staple at Thanksgiving dinner. My Nana would make it every year. I never really liked cake growing up so I would request lemon meringue pie instead. Your most prized possession?My integrity. May not be physical but this is something I carry with me through all aspects of life.What’s your favorite thing to order out at restaurants?French onion soup. Probably order French onion soup anytime I see it on a menu. Favorite spot for French onion soup is Le Diplomate in DC.What’s your favorite to cook at home?Breakfast. As much as I enjoy cooking all things, breakfast is by far my favorite meal to prepare at home. I lean more savory than sweet for breakfast. Typically on the more simple side, including a potato hash, some sort of breakfast meat like chicken sausage or scrapple, on special occasions (my favorite by far), and egg cooked any way imaginable depending on the day. What’s your morning beverage and how do you take it?Cold brew, black. I absolutely love coffee and even more so, cold brew, La Colombe blue bottle reigns supreme. What’s your personal motto?Expect the Unexpected. This is a principle that encourages preparation and adaptability for unforeseen circumstances. Life often throws curveballs, and by embracing this mindset, you can better handle surprises and challenges. It involves developing resilience, flexibility and a proactive approach to problem-solving. By anticipating that not everything will go as planned, you can reduce stress and make more informed decisions, ensuring you’re not caught off guard when things deviate from your expectations.What’s your favorite holiday and why?Thanksgiving. Love being able to bring family and friends together around the best meal of the year. Green bean casserole is by far my favorite side dish at Thanksgiving.Best advice you were ever given? And from whom?“Grab the bull by the f****** horns.” My friend Michael, when confiding in him about taking the sous chef position at The Food Market.What do you feel is your greatest accomplishment?Personal greatest accomplishment is becoming a dad. Culinary/professional accomplishment was winning Chopped on The Food Network.The last text you sent?I made curry for dinner.What is your idea of perfect happiness?Traveling the world with Alexa and Quinn. Could be a trip to the pool or roaming around Italy.What do you love most about food?How a meal can make someone feel.What’s your favorite place in Baltimore?Sherwood Gardens in the spring for the tulips.