San Diego Celebrity Chefs
Chef de Cuisine
“Cooking has always given me the opportunity to express myself artistically through food. It allows me to create an unforgettable experience for our guests one plate at a time.”
Jonathan graduated from The Art Institute of California with an Associates of Science in Culinary Arts in 2005, and began his career at Roy’s in La Jolla as a line cook before becoming a corporate trainer and then sous chef in 2008. After five years, he moved to Kitchen 1540 at L’Auberge Del Mar where he worked as sous chef until leaving to join the opening team of Michael Voltaggio’s INK in Los Angeles. He returned to San Diego as chef de cuisine of Kitchen 1540 in late 2011, overseeing the upscale resort’s entire restaurant and banquet operation. Always hungry to hone his craft, Jonathan has trained in Japanese, Asian, American and French cuisines, and he finds collaboration to be the greatest instrument of learning.
“Pushing ideas back and forth and questioning each other is essential in the creative process,” says Jonathan, or Jon as he likes to be called.