About me
In2002, with a new family in the making, Jonathon left his former career as a glassblower and found a job a prepcook. He quickly discovered the art in creating recipes and pursued this new found passion. After moving through the ranks of the brigade kitchen at Lewis and Clark College's Bon Apetit, he moved his family to Northern Nevada and attained a sautee position in Minden's esteemed Barone & Reed Food Co. Within only a few months he was recognized as a natural born leader and became the Interim Executive Chef. Still green, he hoped to find a position where he could learn more about managing a kitchen and moved on to Rutherford's Premier Events in Reno, Nv., working as Chef under the 'Barbeque King" Ralph Blevins and catering groups of up to 1000 people at a time. In the last three years he has helped open and manage restaurant kitchens and catering outfits throughout Northern Nevada and Southern Oregon. He recently held the title as the lead cook at Blondie's Bistro, an eclectic Northwest casual fine dining restaurant. Currently He lives in Eugene, Oregon with his wife and kids. Among the myriad of projects Jonathon is involved in, he works as the Executive Chef/ Owner of AnisetteChef, a Restaurant Consulting Group and teaching Wild Foraged Food classes as an intstructor at Pepperberries. He has had recipes published in NV Home Magazine and is a staunch supporter of the "farm to table" movement, promoting local and sustainable stewardship among restaurants.
Cooking Influences
Eric Ripert, Joel Robuchon, Masaharo Morimoto, Nancy Hinton, Maria Hines, Guy Rubino, Julia Childs, Alain Ducasse, Charlie Trotter, Ken Hom, Norman Van Aken, Rick Bayless, Grandma Nana, The sushi guy at Sakura Bana, Everyone at Field to Table in Eugene, Oregon, Naomi Pomeroy, etc...the list goes on and on.
Awards, Honors and Societies
NV Home Magazine - 2006 November Issue, Thanksgiving for Two
Additional Services
Slowfood and Thrive supporter
United States Chef
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