John Bentley closing out career in restaurant business

This is as good a place as any to express my admiration for and my appreciation of John Bentley.

Here’s the back-story. As an old-timer who loves food and cooking, I was taken under John Bentley’s wing in his Woodside Restaurant for over three years. (I must have been the oldest apprentice in the restaurant business, ever!) The French word for my position is: "Stagiaire", meaning trainee, apprentice or intern (Wikipedia).
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He (and his fantastic kitchen staff) taught me everything I needed to know how to make to become a Prep. Cook (I won’t say ‘Chef’ because I never earned that title.)

I would arrive at 3:am to open the kitchen and start the ovens. The to-do list on the wall was waiting for me to prepare all the things John painstakingly taught me how to make, such as his recipes for Risotto, Crème Brulee, Profiteroles, flourless chocolate cake, crepes, Crème Anglaise, etc., etc. The rest of this list would fill an entire column of this newspaper. Though this was about ten years ago, I still re-tell endless anecdotes of my experiences there.

John was patient and never got angry, unlike TV Chefs such as Batali and Ramsey. His staff kept their eye on me, corrected my mistakes, and saw to it that what I made was up to John’s exacting standards. I would could home totally exhausted, with a messy and stained chef’s jacket, and couldn’t wait to go back the next day. These were some of the best days of my life, and I wish to -- here and now -- thank John for what he did for me.

John and I (being his father’s age) became good friends. We confided in each other. These were some of the best days of my life.

My wife and I still go to John’s restaurant on El Camino and are deeply saddened that such an institution must come to an end.

Thank you, John, for everything you have taught me and for the wonderful meals you have always presented to all your customers.

John joke: “You know how to make a small fortune in the restaurant business? Start with a large one.”

I have so much respect for John and his Restaurant. I am always impressed with his food and the care he puts into doing it right. And that he has always taken the time to give back to the local schools. He has spoken to many young people about his career and shared his passion for food and feeding people. He will be missed.

I have been a huge fan of John's for many years. Not only is the restaurant wonderful (and my personal favorite), but so is he. I don't think many people even realize how much he has done/donated to the community. We will miss him terribly, but he deserves his wonderful retirement.

Tragically, with the closing of Chantilly and now John Bentleys, the only two elegant restaurants close by, we will be driving to Belmont to the iron gate . Loved both of them !

John,

It is always so special when we dine at your restaurant, which we have been doing for many years. We had a wonderful birthday event there several years ago!!

You deserve to take it easy after these many years, but we shall miss you and the restaurant. We think it is the best on the Peninsula!! Thank you for the memorable meals.FUWR

We're really going to miss John and his restaurant - it's been our go-to place for a decade. We're happy for John but very, very, sad for ourselves...

For years now I have been coming back to the Bay Area to visit my old friends and family. I have always looked forward to a night at John Bentley’s while in town. I remember one year that I missed out all together and one year he was not working the night we were there. Both times I returned home with a feeling of emptiness. Not only is his restaurant the epitome of what one seeks in fine dining,from the elegant atmosphere and white table cloths to the spectacular menu, but to have John come visit our table is like adding flavor to our egos. It is clear through his handsome steady swagger and infectious laugh that he has not only put his special expertise and touch into our meal but he also cares about how and why we choose to return and has always had a recommendation both to offer and inquisitively receive. Thank you John Bentley for the food, the conversations, the memories, and the love that you have created in your world.

Dearest John Bentley and family, thank you for 22 years of dedicated work, of delight with your culinary skills, warm, classy environment and extraordinary kind staff. Loved your Woodside restaurant, enjoyed countless exceptional meals there, and it was very sad to see it close. Had one of my most wonderful birthday dinners at your El Camino location, your high caliber of products, turn every meal into a feast for the eyes and the palate, and your staff along with environment, makes your restaurant a wonderful experience. Happy for you, and your choice of a new journey in life, at the same time heart broken to loose one of the most special restaurants in the Bay Area.... You will be missed. Best of wishes, Jeanette P.

As an almost 50 year friend of John's and a fellow restaurant owner, I want to congratulate him on a fantastic career. Owning and operating a restaurant requires a passion for your business and customers that is unequaled in the business world. The work and the hours can be grueling and the financial rewards can be hard to come by at times. Spectacular food and facilities aside, John is simply a great person (and a grinder) which has led to his success in maintaining a dedicated staff and loyal customers. Best wishes to John and his Family in his retirement. My wife and I will be sure to make a trip from Reno for one last dinner with John before he closes shop. I'm a bit jealous J.B.!!!