About the Chef

John LeTard is the chef behind The Unseen Chef — a private culinary service rooted in flavor, comfort, and a little bit of surprise. With a background that blends professional kitchen experience, culinary curiosity, and a deep respect for hospitality, John brings restaurant-quality food into your home without the fuss or flash.

A graduate of the Albuquerque TVI Culinary Arts program — now known as CNM Culinary School — in 1998, John began his career as Banquet Chef at Four Hills Country Club, then spent a decade at the Hyatt Regency Tamaya. During his time there, he worked as Banquet Chef and Lead Line Cook at both the Corn Maiden and Santa Ana Café — experiences that shaped his grounded, flexible, and technique-driven style. He now works as an Event Chef at Campo at Los Poblanos, bringing the same care and clarity to curated events and intimate gatherings alike.

Earlier in his career, John competed in American Culinary Federation (ACF) competitions, earning multiple medals for his technique and presentation. Though he no longer competes, the discipline and precision he developed in those events still inform his work today.

What makes him “unseen” isn’t secrecy — it’s discretion. He doesn’t take over your home; he brings it to life. Whether he’s prepping a week’s worth of meals, plating a seven-course dinner, or teaching a knife skills class, John works with calm confidence and a focus on what you actually want to eat — food that’s as satisfying to look at as it is to enjoy.

His food is seasonal, rooted in technique, and always built for real people, not food critics. Expect rich sauces, smart textures, and dishes that feel familiar without being boring. If it doesn’t taste good, it doesn’t go on the plate.