Originally from New Orleans, John Malik is a Chef, Writer, and Restaurant Coach. While chef/owner of 33 Liberty Restaurant in Greenville, SC, he received a nomination from the James Beard Society for Best Chef in the Southeast. John’s essays on competitive barbecue, airplanes, the Food Network, and trading shots with Anthony Bourdain were seen in the Greenville News, Saveur Magazine, Bon Appetit, Smithsonian Air & Space, and Chile Pepper. His novel, Doughnuts for Amy, was published by Winter Goose Publishing in 2016 and he writes the restaurant column, City Juice, for the Greenville Journal. In the first weeks of the Ukraine/Russia war, he spent four weeks with World Central Kitchen in Przemysl, Poland. He lives on Tin Roof Farm with his wife Amy, three dozen chickens, two turkeys and three dogs in Piedmont, SC.