After nearly a decade in the banking industry, Jon decided to change course and follow a passion that had been instilled in him since childhood–a career in culinary. Now, with nearly two decades of culinary experience, Jon’s impressive repertoire of regionally inspired cuisine gives him the advantage of adaptability to new environs, the never-ending thirst for growing his own knowledge and techniques in the kitchen, and the confidence in leadership necessary in both taking on new challenges and fostering the hands-on culinary education of those under his guidance. His career focus has been in rebuilding culinary programs at both Leading Hotels of the World and Historical Hotels of America; this focus has led him to assume positions at such prestigious properties as the Sonnenalp, the Mansion on Forsyth Park, Skytop Lodge, La Posada de Santa Fe and now The Nantucket Inn.

Jon’s goals have always been those of simplicity and sustainability: his enthusiasm for regional dishes has led to a robust aim of establishing relationships with local farmers, producers, and small, independent businesses in order to create the most exceptional dining experiences. He has had the opportunity to cook at the James Beard House twice and has curated meals for celebrities and dignitaries alike. Whether preparing meals for a reception of 200 guests or at home for his two young daughters, Jon’s vision remains to elevate locally-sourced ingredients into notable dining experiences.