All in its place

When not at work in Au Bon Pain's test site, Thomas Johnn keeps busy in his tidy Newton kitchen-stocked with reliable tools, pungent spices, and other must-haves.

(Erik Jacobs)

During his childhood in India,Thomas John learned to love the heart of his family’s home: the kitchen. Now a Newton resident and executive chef for the Au Bon Pain chain, the 42-year-old husband and father of two teenagers designed his own kitchen to reflect that same warmth and welcome – and functionality – he remembers from growing up. Everything he needs is within arm’s reach, and there’s enough space on the other side of the countertop peninsula to accommodate friends or family when he’s preparing a meal.

Although he enjoys cooking Indian food and often taps into other Asian cuisines, John’s less interested in following a particular style than he is in using interesting ingredients.

“Right now, what I do is healthy cuisine,” he explains, “which often encompasses spices from south India, where I grew up.” At work in the Au Bon Pain test kitchen, where he develops recipes and menus, he remains particular about making food that is good for his customers. “But it’s more challenging, because it’s a business. You can’t say it doesn’t matter what it costs or what it tastes like; you still want people to buy it.” For his meals at home, John shops for whole grains, vegetables, and cheeses at Russo’s market in Watertown. “It’s hard not to overbuy there,” he says, “because everything looks so abundant.”

Still, he’s sometimes nostalgic about the year-round kitchen garden he grew up with. “It was so big, with fresh root vegetables, long beans, curry plants, and chilies. It became a part of me.”

Like most chefs, John boasts some favorite flavors and tools. Here are the ones that help him transform ingredients into meals at home.

Janice O’Leary is an editor at Body + Soul magazine in Watertown. E-mail her at janice_oleary@comcast.net.