Jonathan Merrick

Member Corporate Chef

Cooking became a passion for me at a very young age. I worked in professional kitchens all through high school and immediately enrolled at the Culinary Institute of America upon graduating. I have traveled across the country working for some of the best restaurants from Beacon in New York City to Michelin-starred restaurants like Michael Mina and Aquarello in San Francisco. I lived and worked in Tuscany a few years back and authentic Italian cuisine has a strong presence in my cooking. My style as a chef is season-focused, Italian/American with French technique.