Jonathan :”I was born and raised in Cleveland Ohio. Although my passion for fine fare started early at my grand mother’s table – her strawberry rhubarb pie or beef pot pie are some of my earliest and fondest food memories – I didn’t really start cooking until college. My interest grew so much during those years, that I decided to attend culinary school right after I graduated. I was interested in all types of cuisines but tended to gravitate towards ones using asian ingredients. I decided to work in Hawaii hoping that there, I would be exposed to various asian cuisines and would have access to some of the best and hard to obtain tropical ingredients. This first experience allowed me to grow a lot as a young cook. I even started to create new dishes. As my learning appetite wasn’t yet satisfied, I decided for my next culinary adventure to be completely different and to happen in Europe. So I moved to Copenhagen, Danemark, where I had the great opportunity to work at Noma – winner of the S.Pellegrino World’s 50 Best Restaurants 2011. There I learned about high standarts and creativity around unique ingredients (the restaurant’s crew was exploring the Nordic regions discovering outstanding foods and bringing them back to Denmark for us to cook).
At Baume I am contributing to creating and executing the menu while expanding my technique and repertoire. Creating new dishes and experiencing food in new ways is what drives me every day.”
