Chef Jonathan Metell

My passion for cooking began in my mother’s kitchen, where I first discovered the power of food to bring people together. After high school, I joined the military as a cook and was stationed in Germany—an experience that sparked my love for exploring global cuisines and cultures.

I went on to refine my craft at the Culinary Institute of America in Hyde Park, New York, and further developed my skills through an apprenticeship in the Netherlands, working in both restaurants and hotels while earning my associate degree. After gaining experience at the historic Seelbach Hotel in Kentucky, I returned to the CIA to complete my bachelor’s degree in Culinary Management.

My culinary journey has taken me across the world, with chef positions in New York, Tokyo, South Korea, Colombia, and Thailand. Along the way, I’ve opened two restaurants centered around global cuisine. One review described my style as imaginative yet balanced—creative without ever going overboard.

Through my travels, I’ve developed a deep respect for cultures, ingredients, and the stories behind them. My approach is simple: highlight the integrity of each ingredient while elevating it with a global touch. I aim to create experiences that are thoughtful, refined, and memorable—bringing the world to your table in a way that feels both exciting and authentic.