Jonathan Black

Born in the Bay Area and raised in Virginia, Chef Black was exposed to the diversity of regional, coastal American cuisines at a young age. He received a full scholarship to The Culinary Institute of America in Hyde Park, graduating with honors in 2007. He then moved to New York City, where he strengthened his skills as an opening member of the team at Allen & Delancey, and Corton, before transitioning to Chef de Partie at Per Se.

After six years in New York, Black spent three months staging in Europe at Noma, Relae, In de Wulf, and The Clove Club. These experiences inspired the menu at Governor restaurant in Brooklyn, where Black stepped into his first Chef de Cuisine role. When the restaurant was, unexpectedly, destroyed by Hurricane Sandy, Black saw an opportunity to head west, joining the Quince team in San Francisco as Chef de Cuisine.

After three years in San Francisco, Black returned to the east coast, opening Pineapple & Pearls in Washington D.C. as Executive Sous Chef. He played a pivotal role in the menu design and concept, helping the restaurant earn two Michelin stars in its first year. Eventually, Black was drawn back to California by the opportunity to work alongside Dominique Crenn as her first ever Executive Chef. There, he oversaw culinary operations for Atelier Crenn, Petit Crenn, and the opening of Bar Crenn—the first of which earned its third Michelin star during his tenure, while Bar Crenn earned its first.