Executive Chef, Owner
Growing up in New York, Jonah was drawn to food at a young age and began his career as a fourteen-year-old summer intern in the kitchen of the legendary restaurant, Chanterelle. Jonah attended NYU, majoring in Food Studies and Restaurant Management and continued to cook in places such as Gramercy Tavern and Savoy. While in college, he studied abroad in Madrid, living on the iconic Calle de las Huertas and eating up everything Spain had to offer. After three impactful years in the kitchen at Danny Meyer’s Maialino, ready to strike out on his own, he traveled back to Spain to put the finishing touches on his vision for Huertas.
Huertas opened in 2014 and received 2-stars from the New York Times. Jonah has been named to Forbes 30under30, was a James Beard Semi-Finalist and is the subject of the book Generation Chef. His first cookbook, The New Spanish, was released in June 2018.