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Join us as Chef John McGannon talks about food, fun, adventure, public events, guest appearences and products in the WildEats Game Blog. Tips, Chef Tricks, Hints and more - updated frequently!
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We have been experiencing less than satisfactory customer service results from our former answering service. We at WILDEATS are dedicated to providing both a superior product AND superior service to our loyal patrons. There has also been some comments regarding our log in process, being to in-depth. We assure you that all of this required information is vital in securing - both our site as well as your personal identity and the potential for someone other than yourself to use your credit card. And as we state, it helps to speed up future purchases. We hope you understand.
We are in the process of building a printable fax order sheet for those who choose not to use our secure shopping cart system. Stay tuned.
In the mean time we are redirecting our 800 number to our main office.
For after hours there will be a 24 hour answering machine for you to leave a message, order or return telephone number for one of our customer service representatives to give you a call back.
1-800-950-EATS
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John McGannon
 
Behind the stove in a high
country camp
Conducting seminars at National Conventions
Harvesting his favorite wild game
Graduate:
The Culinary Institute of America
Hyde Park, NY, 1982
Whether its behind a stove, giving a lecture at various Sportsmens Expos or in the backcountry chasing wild game, Chef John McGannon has one goal - To get the most out of his hard earned harvests. With over 30 years of Culinary insight and working in some of the countries most prestigious restaurants his"Passion for the Wild" comes shining through.
CURRENT RESIDENCE:
San Francisco Bay Area
Resume
- Founder Wildeats Enterprises® Pacifica, CA, 1996 / present Producer of Superior Spice Blends and Rubs, designed for fish and game, Outdoor/Sportsman related Publishing, Outdoor Culinary Adventures, Author/chef/contributing culinary writer to sporting publications.
- Director of The McGannon Culinary Group, San Francisco, CA, 1991/current Cooking Demonstrations, Restaurant consultations, International, Guest Chef Appearances
- Host of TV's "Outdoor Cuisine", Outdoor Life Network, 1996
- Author of OUTDOOR CUISINE, Behind the Scene, 1997
- 11 Time Executive Chef - "Valley of the Moon" BOHEMIAN GROVE, Russian River, CA
- Executive Chef - Doros Restaurant, San Francisco, CA
- Executive Chef - Le St. Germain "TOGO"/ Le St. Germain Los Angeles, CA
- Executive Chef - Angel City Grill, on Melrose Ave. Hollywood, CA
- Executive Chef -The Original Tramp Of London, (Private Club) Beverly Hills, CA
- Chef Instructor - MACYS' CHEFS TOUR 1991, San Francisco, CA
- Celebrity Guest Chef - Kalgin Island Lodge, Cook Inlet, Alaska, 1993
- Sous Chef - Le Perigord Restaurant, New York City under award winning Chef Antione Bouterin
- Celebrity Guest Chef- Cafe Flipp, American Express Hong Kong Food Festival 1994
- Executive Consulting Chef, Sherman's Bar & Grill Hong Kong, 1995
- Executive Consulting/Developmental Chef, Café Wraps, San Jose, CA 1996
- Cooking Demonstrations WILLIAM-SONOMA Retail Stores, The Cellar @ Macy's 1991 Chef's Tour
- Lead Developmental Chef - Quadlux Inc. for proto-type Flashbake Ovens
Charitable Events
March of Dimes, Muscular Dystrophy, The M.S. Society, The Newark School for the Blind
Wildlife Organization Volunteer Member:
- Rocky Mountain Elk Foundation, life member, committee member, donor
- Mule Deer Foundation, committee member, donor, seminar speaker, cooking demonstrations
- Safari Club International Contributor and member, cooking demonstrations
- California Water Fowl, Ducks Unlimited, contributor, donor, cooking demonstrations
- Colorado Wildlife Federation, donor and member
- National Wild Turkey Federation, donor, member
- California Deer Association, donor member
Contributing Writer
- EASTMANS HUNTING JOURNAL,
- PETERSEN'S HUNTING MAGAZINE,
- SPORTS AFIELD,
- AMERICAN HUNTER,
- ELK HUNTER MAGAZINE,
- BUGLE MAGAZINE
TELEPHONE ORDERS
24 hour answering service
1-800-950-EATS |
