John Engle
Executive Chef
Chef John E. Engle – Executive Chef at Ovide, Hotel Effie Sandestin
Passion, precision, and an unwavering dedication to his craft—Chef John E. Engle brings over two decades of culinary mastery to the table. As the Executive Chef at Ovide, Hotel Effie Sandestin, he blends classic Gulf Coast flavors with refined Southern and French influences, creating dishes that tell a story of tradition, technique, and innovation.
A classically trained saucier with deep expertise in beers, wines, charcuterie, and whole-animal butchery, Chef Engle isn’t just about cooking—he’s about crafting experiences. Whether it’s an elegantly plated dish or a rustic, soulful creation, his menus are a celebration of seasonal, local ingredients and the vibrant flavors they bring to life.
Before taking the helm at Ovide, Chef Engle sharpened his skills in some of the most prestigious kitchens in the region, including Roux30a, Watercolor Inn & Resort, and Pescado. At each stop, he honed not only his culinary expertise but also his leadership, mentoring teams and fostering a culture of creativity and excellence.
A true believer in sustainability, Chef Engle works closely with local farmers and fisheries, ensuring that every ingredient has both purpose and provenance. His commitment to quality and authenticity extends beyond the kitchen—whether he’s guiding a young chef, collaborating on a charity event, or embracing his role as a proud member of The National Butchers’ Guild, his passion for food is evident in everything he does.
Chef Engle’s journey to the culinary world is as rich as his dishes. A former Staff Sergeant in the United States Marine Corps, he carries the discipline, leadership, and resilience from his military service into every aspect of his kitchen. He holds an Associate of Occupational Studies in Culinary Arts from the New England Culinary Institute and has expanded his expertise with a Level 1 certification from the Court of Master Sommeliers Americas.
Fluent in English and conversational in Spanish and French, Chef Engle brings a global perspective to his cooking while remaining deeply rooted in the flavors and traditions of the South. At Ovide, he invites diners on a culinary journey—one where classic techniques meet bold, unexpected flavors, and every dish is served with a side of storytelling.