Our Chefs > Jonathan Barrera

Jonathan Barrera

Sous Chef of Culinary Innovation

Education:
Bachelors in Culinary Arts at Johnson & Wales ‘10

Past Experience:
Cook at Bourbon Steak at the Four Seasons Hotel Washington D.C., Chef for a summer working for Brigaid in New London, Connecticut for Public Schools.

Home Country:
United States

Favorite Cuisine:
Vietnamese

Kitchen Advice:
First, you’re never too cool for a timer. Second, greatness comes from turning a mistake into success.

What’s Your Favorite City For Eating?
D.C. since it shines brightly with all its global flavors.

What’s Always In Your Refrigerator?
Eggs and Hot Sauce

What’s Your Favorite White Wine? Favorite Red?
A semi-dry, French Sauvignon Blanc and a drier Côtes-du-Rhône

What Would Be Your Last Meal?
Bun Bo Hue Soup and Pâté Banh Mi and a glass of iced Jasmine Tea.

Do You Have A Guilty Food Pleasure?
Crunchy Peanut Butter with Frank’s Hot Sauce on Sliced bread. Hits the spot every time.

Do You Have a Secret Ingredient In Your Cooking?
Smoked Paprika and Fresh Herbs

What’s Your Dream Vacation?
A coastal villa in Vietnam with evening street food hopping

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