John Pisto Bio, Age, Family, Photo, Daughter, Cooking Show, Net Worth, Wife, Interview

John Pisto Biography

John Pisto is an American culinary arts chef and host of Monterey’s Cooking, a daily program which is aired five times a week on the American Life (ALN) Network as well as the Comcast Cable Network. He is also the proprietor and owner of The Whaling Station, a noted prime steak restaurant located in Monterey County.

John Pisto Age

John was born on January 20, 1940. He is currently 79 years old as of 2019. His birth sign is Capricorn.

John Pisto Early Life

John was born in Monterey California, USA. We currently have no information regarding his family nor his educational background but

we will update this information soon.

John Pisto Photo

John Pisto Photo

John Pisto’s Cookin TV show

Chef Pisto’s TV program Monterey’s Cookin, primarily showcases California-Mediterranean Cuisine, but also often takes on an international flavor. Often, Pisto will take viewers on adventures to culinary points of interest in various places around the globe, then return to his Monterey, California kitchen to prepare a recipe related to the excursion. Segments of the show have been filmed in China, Tunisia, Italy, France, Thailand, Portugal, and Spain, as well as dozens of US locales.

When in the studio kitchen, Chef Pisto invites guests to appear on the show. Celebrity guests have included chef Julia Child, renowned chef Charlie Trotter, wine critic Jerry Mead, as well as former White House Chief of Staff Leon Panetta, musicians Johnny Rivers and Sammy Hagar, and racing legend, Mario Andretti.

John Pisto Net Worth

His current is still under review, its estimated that he may have a net worth of over 1 million dollars.

John Pisto Daughter Found Dead

In 2011 a 41 year old montenery woman’s body was found in Los padres national forest, She was said to be Pisto’s daughter according to Montenery county Sheriff’s office spokesman. “Tawni Neikirk’s” body was found on a private rural road off near the Monterey Institute for Research in Astronomy at about 10:50 a.m. Her fiance had previously reported that she was missing before her body was found.

John Pisto Recipe Books

  • Cooking With Mushrooms
  • Monterey’s Cookin’ Pisto Style: From Sicily to Monterey California Italian Cookbook

John Pisto’s Wife

We currently have no information on his wife, This information will be updated soon.

                                                     John Pisto Interview

                                                                “Interview on”


Q: So, what was the Fiji fiasco, a publicity stunt?
A: Absolutely not. It was a giant misunderstanding. It had people coming here crying.

Q: What did happen?
A: We were all standing in line at the airport and were handed a letter saying there’s been a coup, and they had taken hostages. Canadians were to stay in their homes under heavy security, and if we wanted to get off the plane, we had a choice. I, at first, said no way was I going. How do you tell a Canadian from an American, unless you say “mate”? But Myles talked me into going. When we landed at the airport, everything seemed peaceful and calm, although there was military presence there. All the action was on other side of the island.

Q: Your bio?
A: My father was a tailor, and mother was a seamstress. They had a business downtown on Alvarado for many years. I was born in New York, but we moved here in 1941, when I was 6 months old. I went to Larkin Elementary, Monterey High School and MPC.

Q: Your history regarding the restaurant industry?
A: I made sandwiches at my cousin Nino’s deli in Milbrae. There I discovered I loved the food business, talking with people and slicing pastrami for them. People were in a good mood. I thought, “My God! This is great.” I had found my calling in life.

Q: So, then, did you study at the Cordon Bleu?
A: I went to chef’s school here in Monterey. It was a government-sponsored program through the Department of Education. After I graduated, I became night chef at the Monterey airport in 1964. We opened the airport, the place jumped. Then I wanted to get on my own. So I found a soap shop on the wharf and converted it into a restaurant, The Captain’s Gig.
I loved English fish ‘n chips and came up with an incredible recipe. We had a blast there; it turned into a hippie joint. Clint (Eastwood) and celebrities would sit there and eat my fish ‘n chips. Then I wanted to start a dinner house. In 1970, Cheryl found a deserted building. With her and her two brothers, we remodeled it, and it’s now the Whaling Station.
I started experimenting. Everything was meat and potatoes in those days, but I had a barbecue pit and did fish . . . Bill Rice, the food and wine editor of the Washington Post, was so impressed he did a full-page article, and that’s what kicked it off.
With Domenico’s, I did another daring thing. The Wharf at that time was all casual and deep fry. I opened a fancy restaurant with white tablecloths, and it took off like gangbusters. My next acquisition was Abalonetti’s, and in ’95, I opened Paradiso.

Q: On TV you seem to let it all hang out. How private are you?
A: What you see is what you get. My wife, Cheryl, is the protector of my privacy. She says when it’s OK to entertain, otherwise I’d have guests over every night.

Q: What do you eat when no one is watching?
A: A 3-inch-high pastrami sandwich on Jewish rye with mustard and sauerkraut. I take one across the street and give it to Ted Balestreri, too.

Q: Something you do that’s not chic?
A: I hate to go to formal parties. I hate them. I hate small talk.

Q: Is there any such thing as crude food?
A: I think everything is OK in moderation. I even get a burger at the In-and-Out burger in San Jose. I’ve been to Philadelphia for a Philly steak tasting. Another time, we started in Miami, and any place that said “key lime pie,” we’d pull over and taste test. We ended up in Key West.

Q: Did you chew and spit?
A: No, I ate the whole piece.

Q: Is “thin chef” an oxymoron?
A: Never trust a skinny chef.

Q: Do you exercise?
A: With my right arm, like this (shovels food into mouth). No, really, I try to. I walk and wild-mushroom hunt.

Q: Are you always ebullient?
A: When we start talking about food and doing taste-testing, I get high.

Q: Your philosophy on problems?
A: Hit ‘em straight on. Let ‘em come. I’ll deal with ‘em. This job, owning four restaurants, you end up putting out fires and becoming a problem solver.

Q: Most interesting culture you’ve encountered in your world travels?
A: The Chinese were the most interesting. I went places where they’ve never seen Westerners before . . . Most think of Corsica as dangerous. But they took me around the island and said, “Make sure you tell people we’re not savages here.” . . . We went truffle hunting in France. It was the greatest honor being included in the highest echelon of the French culinary world, being treated as an equal.

Q: A list of joys that costs nothing?
A: It’s all food-related: seasonal fruit at its peak; the smell of the island of Corsica in springtime with wild leeks, onions, thyme, lavender, oregano and rosemary growing wild.

Q: Food you loathe?
A: Overcooked foods . . . Man, I’ve tried it all. We’ve eaten huge wasps with onion and rice; grasshoppers deep fried, nice and crunchy, except their raspers got stuck in our teeth.

Q: Any character defects you’re working on?
A: I eat too much.

Q: Ever seen a shrink?
A: Absolutely.

Q: What about?
A: My shyness. I was a skinny kid and so shy in high school that if a pretty girl looked at me, I’d sweat. I’ve also done EST. I’ve been a seeker – TM, Rolfing, meditation. What I’m into now is my need to travel and explore.