John Burns was born and raised in Milwaukee, Wisconsin. He often traveled to the Napa Valley in California to visit relatives, and often visited Maine for memorable experiences.
John was educated at Nicolet High School, after which he attended the School of Hotel and Restaurant Administration at Cornell University. At that time, he was bitten by the wine bug, and his pursuit of more knowledge and experiences led to extensive travels and tasting, both in California and in Europe. Ultimately, he helped teach, then taught, the Wine Course at Cornell.
After graduation, John opened John Byron’s Restaurant, which became famous for its fine cuisine and Wine Spectator awards for its creative, extensive wine list. All the while, he kept stoking his ever-consuming wine discovery fire, joining the Confrerie des Chevaliers du Tastevin, then writing a wine column for Milwaukee Magazine.
John can often be spotted relaxing on his flower-strewn patio, glass in hand, in the grand company of neighbors and friends, and he regards his experiences with wine as a journey, not a destination.