Jonathan’s culinary career began at the age of 22 in Boulder, Colorado. He was named executive chef for the Golden Buffalo restaurant featuring local American fare with high sustainability practices. After a few years and a few other restaurants in the Colorado area, Jonathan moved to California where he worked at the Desert Horizon Country Club and eventually Hilton Worldwide in San Diego. Wanting to try out a different climate he moved to Seattle and joined Compass Group as Executive Sous Chef at the Microsoft Redmond Campus. More recently he joined the Seattle-Tacoma division of SSP America – a company passionate about bringing cool, authentic restaurants to airports that reflect a taste of place. When Jonathan’s not at the airport he can be found spending time with his wife, volunteering or checking out classic car shows.
The SSP America ethos is based on a fervent belief that restaurants are at the heart of 21st century living. It is around the restaurant table where we relax, work, rejoice and celebrate. Restaurants also tell a community’s culinary story. And, an airport has an opportunity to help tell a community’s culinary story. That’s why we like to say “I’m a food travel expert from SSP America.”