Kitchen Manager and Chef
Jonโs been locked into the restaurant biz since he was 18, and now at 26, heโs just stoked to still get paid for doing something he loves. Growing up in Chicago and cutting his teeth under a Chef gunning for his Michelin Stars, Jon got to see firsthand what it takes to run a tight ship, but also not suck the fun out of the job.ย
Jon quit drinking in 2014, refocusing his life and dedicating as much of his time and energy into building a career in the restaurant business as possible. Getting promoted to Sous Chef at 22 was a great start, but he hasnโt taken his foot off the pedal since. All in all, weโre beyond happy to have him, and love the energy he brings day in, and day out.