VERO BEACH MAGAZINE: "John's Island Executive Chef John Farnsworth's meticulous attention to detail and spectacular food garner critical acclaim".

GOURMET MAGAZINE: "Farnsworth's imagination is almost as vast as the organic garden that supplies the kitchens of his hotels..........his seemingly boundless creativity is clearly at work."

STEPHEN BIRNBAUM TRAVEL COLUMN: "Chef Farnsworth seems to perform culinary miracles as a matter of course.........."

HARPER'S HIDEAWAY REPORT: ".......the menu offering a splendid blend of Continental/Pacific Rim cuisine complemented by herbs, fruits and vegetables from the hotel's organic gardens."

FOOD & WINE MAGAZINE: "One of the most gifted Chef's of his generation".

THE NEW YORK TIMES REVIEW: "Excellent.............especially rewarding was the thyme-and oregano-scented Ballotine of Rabbit, in which a scaloppine of boned leg was wrapped around a loin, resulting in tender roasted perfection..........."

TRAVEL & LEISURE MAGAZINE: "The menu at Koele doesn't just read well; Chef John Farnsworth's food is sensational".

THE HARTFORD COURANT: "Our nearly faultless meals were enviable examples of how familiar foodstuffs take on an air of extraordinary under the inspired direction of a Chef".

32963 MAGAZINE: "Farnsworth's attention to detail is proven out by the numbers. More and more John's Island members are opting to eat at the Club........he and his staff serve over 3000 meals a day in high season".

VERO BEACH MAGAZINE: “Membership usage of all five dining venues has soared, and cover counts have tripled to more than 360,000 annually under John leadership……….”