06. Chef Jonathan

-WHERE DID YOU GO TO CULINARY OR STUDY?
THE FRENCH CULINARY INSTITUTE IN NYC
-WHAT RESTAURANTS HAVE YOU WORKED IN?
I HAVE BEEN AN EXECUTIVE CHEF FOR THE PAST 11 YEARS RUNNING THE PURPLE PIG AND DAVANTI ENOTECA IN CHICAGO/CALIFORNIA. IN ATLANTA I WAS EXECUTIVE CHEF OF ECCO MIDTOWN/ECCO BUCKHEAD/LA TAVOLA FOR FIFTH GROUP RESTAURANTS.
-ANY AWARDS OR NOTABLE ACKNOWLEDGMENTS?
BEST NEW CHEF CHICAGO MAGAZINE 2011, BEST ITALIAN RESTAURANT CHICAGO MAGAZINE 2011, TOP 10 BEST NEW RESTAURANT BON APPETIT MAGAZINE 2010 THE PURPLE PIG, RUNNER UP RISING STAR CHEF AT JEAN BANCHET AWARDS 2011
-STUDIED UNDER OR WITH ANY ONE FAMOUS?
I WORKED AT ESCA IN NYC FOR MARIO BATALI AND STUDIED UNDER CHER MARC EHRLER A MASTER FRENCH CHEF WHEN I WAS YOUNGER.
-WHAT IS YOUR FAVORITE SEAFOOD DISH TO MAKE?
SALT BAKED BRANZINO, SALT BAKING FISH IN GENERAL IS A WONDERFUL WAY TO PREPARE SEAFOOD TO MAXIMIZE FLAVOR AND MOISTURE.
-WHY SHOULD CUSTOMERS COME TO KATHLEEN’S CATCH?
KATHLEEN'S CATCH HAS THE BEST SELECTION OF SEAFOOD ANY NON-CHEF CAN HOPE TO HAVE ACCESS TO. WITH THE SELECTION, THE FRIENDLY SERVICE, AND THE PRICES, IT'S A TRIFECTA OF AN AMAZING SEAFOOD EXPERIENCE. YOU WILL ALSO BE TREATED TO HOUSE MADE SAUCES PAIRED PERFECTLY WITH MANY DIFFERENT FISH AND DELICIOUS SANDWICHES TO TAKE AWAY FOR A QUICK AND DELICIOUS MEAL!