about jonathan
Jonathan steps into the Bon Appétit Culinary Studio as chef de cuisine, bringing with him a lifelong passion for food.
A graduate of the Culinary Institute of America with more than 10 years experience in the kitchen, Jonathan has worked with some of the biggest names in the industry, including Jean-Georges Vongerichten and Charlie Palmer. Prior to joining Bon Appétit, Jonathan also worked at Food Network as a food stylist and recipe developer.
As Bon Appétit chef de cuisine, Jonathan lends his considerable energies to menu pairings, tastings, culinary demonstrations, and innovative recipe development. He can be seen at most of Bon Appétit’s special events across the country.
Here are just a few of Jonathan’s favorites:
What is your favorite meal to prepare?
Right now, a killer barbecue (brined/smoked and spice rubbed) pork shoulder.
Is there a food that you indulge in when you know you shouldn't?
A 2" thick grilled ribeye with my shiitake-brown butter jus, or a Carnegie pastrami sandwich – the whole thing!
What was your most memorable meal?
Any one of dishes prepared by those I’ve met through my travels – strangers who shared their family’s most sacred recipes. Those meals were life-altering and are very responsible for my becoming a chef...
When you go out, what's your drink of choice?
Almost anything with lime in it: Margarita, Mojito, tequila shots (with lime, of course).
What the perfect snack?
Freshly popped popcorn with melted truffle butter and shredded Parmagiano-Reggiano.
What's the most unusual thing you've ever eaten?
Chapulines, from Oaxaca, Mexico, are dried grasshoppers served with lime and tortillas (they were actually really good!).
Do you have a favorite comfort food?
A perfectly seasoned and cooked cheeseburger, or a bowl of Pho (Vietnamese noodle soup).
What are you having for dinner tonight?
Black sea bass with baby veggies and an orange/thyme sauce.