Podcast appearances and mentions of jonathan benno

#81. In this episode of The meez Podcast, host Josh Sharkey is joined by Jonathan Benno, Culinary Director of Four Twenty Five, to explore Jonathan's remarkable culinary journey. It all began in high school, where his passion for cooking sparked a path that took him from Hawaii to culinary school, where he mastered his craft.With over 30 years of experience at some of the world's most renowned restaurants, including Per Se, Daniel, The French Laundry, and Gramercy Tavern, Jonathan shares the invaluable lesson he's learned: attitude outweighs experience. He looks for humility and a hunger to learn in his team, recognizing that success in the culinary world requires patience, discipline, and sacrifice.As a leader, Jonathan is committed to educating and challenging his team, fostering a collaborative environment where every voice is heard.In this episode, Josh and Jonathan dive into his experience in high-pressure, elite kitchens, the inner workings of Four Twenty Five Park, and his enduring passion for Italian cuisine.Where to find Chef Jonathan Benno:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:47): Where Jonathan first learned how to cook(04:58): How Jonathan learned how to deal with pressure from cooking at high-pressure restaurants(13:27): Italian cooking, does it need finesse or not?(19:12): Four Twenty Five Park(23:32): What Jonathan is most excited about(27:10): How Jonathan has changed in the last decade(42:21): Family meal(46:04): What makes Jonathan angry(50:31): What is next for Jonathan

Today on our episode #388 of All in the Industry®, Shari Bayer has a special show with Jean-Georges Vongerichten -- acclaimed chef, restaurateur, and author, from their recent live audience event at the James Beard Foundation's Platform by JBF, which took place on Sunday, April 14th in NYC. Their one-on-one conversation centers around Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World, which Jean-Georges in a contributor to; diving into a range of topics from Chefwise which encompass matters applicable both in and out of the kitchen. Known for launching such city-defining restaurants such as his first, JoJo on the Upper East Side, flagship Jean-Georges at Columbus Circle and Tin Building at The Seaport, today Jean-Georges is responsible for the operation and success of over 60 restaurants worldwide. In addition to her latest book and hosting this podcast, All in the Industry, Shari is the founder of New York City–based Bayer Public Relations, which recently celebrated its 20th year. We're happy to share this exclusive event talk with you today. Many thanks to Jean--Georges, James Beard Foundation's CEO Clare Reichenbach who hosted our event, Phaidon, and Posman Books, who supplied Chefwise copies for our book signing, and teams! And many thanks to all who joined us! In addition, today's show features Shari's PR tip to read books, and Solo Dining experience at Four Twenty Five, a new seasonally driven restaurant by Jean-Georges in NYC, with Chef Jonathan Benno.  ** Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon). #chefwisebook **Photo Courtesy of Heather Willensky. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Discover Anthony's culinary journey from his roots in West Virginia to his experiences working with top chefs like Jonathan Benno at Lincoln in New York and Richard Blais in Atlanta. Learn how his path ultimately brought him to San Diego, where he joined Juniper and Ivy, leading to his current role opening Sea and Sky in Hotel La Jolla.

We talk to Jun Lee '10, executive chef and owner of restaurant, SOIGNÉ, in Seoul, about iconic Korean ingredients including barley rice, barley tea, seaweeds, and kimchi. SOIGNE is a two Michelin-starred restaurant with a theater-like dining experience, and a menu that changes every 3 months. Jun Lee graduated from The Culinary Institute of America in 2010. While at the CIA, Lee worked at Thomas Keller's three Michelin-starred Per Se, where he met Per Se head chef Jonathan Benno, whom he later joined on the founding team of Michelin-starred Italian restaurant Lincoln. After 4 years of living in New York City, Chef Jun Lee returned to his home country of South Korea. Following several successful pop-up restaurants in Seoul, Chef Jun Lee opened his first restaurant, SOIGNÉ. Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Follow Eric on Instagram and Twitter, plus check out some of his latest articles at Culturemap.com, such as: Houston Restaurateur Teams Up with Billy Gibbons for ZZ Top Tribute Tex-Mex Cafe Downtown Food Hall's Pizza Star Spins Off Hot New Heights-Area Slice Concept Crafty New Family-Friendly Neighborhood Restaurant Sprouts Up In Garden Oaks Intimate New Steakhouse Sizzles in Montrose with Retro-Chic Ambience 10 Best New Brunches in Houston Serve Up Decadent Dishes and Al Fresco Fun Fresh New Houston Restaurant Promotion Feeds the Hungry and Nixes Food Waste Dallas-Based Pizzeria Serves Up 'Srirancha' and Late-Night Pies to Midtown

Chefs do not come much more influential than culinary legend, Thomas Keller. For over 25 years, Chef Keller’s kitchens have been training grounds for many of the world’s top chefs, including Achatz, Jonathan Benno and René Redzepi. As quoted in the Michelin Guide: ‘Working at The French Laundry is to the future success of aspiring chefs what Harvard Law School is to up-and-coming lawyer’s.Here, Tom and Thomas discuss the importance of practice and persistence for young chefs, Keller’s much anticipated new cookbook The French Laundry, Per Se, and who the creators of his favourite shortbread are. Spoiler alert: it’s Fortnum's. See acast.com/privacy for privacy and opt-out information.

Jonathan Benno, chef/proprietor of Leonelli Taberna, Leonelli Focacceria e Pasticceria, and Benno, describes his odyssey and the people he's met and worked with from Southbury, Ct. on to Kenya, to Hawaii, to San Francisco to New York and the Evelyn Hotel.

In the quiet town of Chester, Connecticut, in a former bank building on Main Street, Chef-Owner Joel Gargano--who trained under Jonathan Benno at Lincoln Ristorante in New York City--is turning out sublime and refined spins on classic Italian cuisine at his Grano Arso. Andrew recently (and accidentally) braved a ""snow squall"" to dine at the restaurant and interview Joel. The chef has a compelling story--the son of a baker who found his calling in the pro kitchen and developed his skills and early repertoire--of all places--cheffing for a corporate cafeteria for five years. After his time in New York City, including a teaching stint at the Institute of Culinary Education, he returned to his home state and rolled the dice, raising the money to open Grano Arso. Fourteen months in, the restaurant is a smash success and Joel shares the stories, and lessons learned so far with refreshing honesty. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

I feel that Southern food is very much representative of American food in general. I think it is to me the most indicative of what American food has been and continues to evolve. Personally I try to keep it much in line with who I am and what my background speaks to. I try not to appropriate cultures that are not mine. I understand that Southern food in general comes from a culture that is not my culture.  There are a lot of those influences in the food that I cook, I feel more comfortable that I'm not appropriating them because I'm seeing them through the lens of time. What we covered In this episode  His roots are in the South (Mississippi and Tenesse) and the importance of his mother's and grandmother's influences.Southern cuisine celebrates Seasonality and Local Ingredients. The constant evolution of Southern cuisine with new influences like South East Asian in Southern Louisiana and East Texas. The deliberate choice from chef Michael Fojtasek to ground his creative process in local ingredients that are important to him.He made a decision not appropriate cultures that are not his.Discover the moderne twists he applies on buttermilk and benne seeds. He like to keep the soul in the food and do not like to "manipulate" the food. Discover which tools in the kitchen are important to him. The parallel that exist between being part of a sport team and a kitchen. Chef Michael talks about his mentor Jonathan Benno. His relatively long creative process starts at the market on Saturdays. His menu is based on small plates and on a series of "sets" (fish, chicken, pork, beef and vegetarian). One aspect of the creative process is about problem solving. Dairy ingredients (butter, cream, buttermilk, crème fraîche) are irreplaceable to him. Listen to Chef Michael talking about his dish called "boiled peanut" that has been constantly evolving since he created it.Chef encourages everyone to seek different type of rice and to learn how to cook it properly. 5 rapid-fire questions. Links to other episodes in Austin Chef Fiore Tedesco - L'Oca D'OroChef Andre Natera - The Fairmont Hotel AustinConversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) - Vol 1Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) - Vol 2 Start by learning how to cook rice properly... I think that the greatest mistake that happens with rice most often is that it's just not cook properly. So learning how to cook the rice in a good way.  It just requires you to think about cooking rice in a different way. What's best for each individual rice. Seek out rice is that costs more money. Probably a great place to start with that is any of the Asian markets. Click to tweet Chef Michael Fojtasek - I'm not going to do anything that nobody's ever done before but I am going to do things my way and combine things that will be original. Click To Tweet I'm always trying to think about how do I keep the soul in the food. I don't like to manipulate the food so much that it doesn't feel like it's got life within it. - Chef Michael Fojtasek Click To Tweet Chef Michael Fojtasek - To me Southern food is so much about soul and representing yourself is so much about soul. So food has to have that kind of touchstone within it that makes you feel like you know it. Click To Tweet Social media Chef Michael Fojtasek Instagram Social media Olamaie Twitter Instagram Facebook Links mentioned in this episode MatferJonathan BennoFrench Cheese "Mont d'Or"MignetteBufalinaSuerteMatt's El RanchJoann's Fine FoodsTaste of Country Cooking

One of the most accomplished chefs in the country returns to center stage this week as Jonathan Benno has just opened his Leonelli Taberna in New York City, the first of three planned Italian concepts he'll launch this year. Andrew, who's neighbors with Jonathan in the suburbs of Westchester County, paid him a visit during construction back in May to discuss the projects, the challenges of new openings, the first stirrings of his love of cooking and Italian food, and his time at such restaurants as Daniel and Craft, and as the opening chef of Per Se and then Lincoln Ristorante. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Show Notes: Chef Shuffles of Jonathan Benno & James Kent: www.grubstreet.com/2017/03/two-of-…estaurants.html Lucky Peach Shutters: www.nytimes.com/2017/03/17/dining…closing.html?_r=0 Mark Ladner's Pasta Spot: ny.eater.com/2017/3/29/15114174…c-menu-mark-ladner World's 50 Best 2017 51-100: www.theworlds50best.com/asia/en/asias…s.html#t41-50 James Beard Finalists: www.eater.com/2017/3/15/14913546…taurant-chef-media LOGIC: play.spotify.com/artist/4xRYI6Vqp…&utm_medium=open

Netflix's documentary series Chef's Table--currently in its second season--examines the evolution of some of the best chefs in the world as few entertainments have. Creator and director David Gelb (who also helmed the extraordinary Jiro Dreams of Sushi) joins us to discuss his fascination with chefs and how he approaches depicting them on film, and Gaggan Anand, subject of one of the series' episodes, shares his experience of being profiled. In our roundtable discussion, Chef Jonathan Benno of New York City's Lincoln Ristorante, pops in to discuss what the general public could still learn about the pro cooking trade.

Meet sommelier Aaron Von Rock. Aaron was born in Maryland and had his first experience with wine at the age of three, stomping Concord grapes along with his siblings for the family’s homemade wine. Aaron’s first job in the field was at a barely legal age buying wines for the Baltimore Hotel, where he was introduced to fine wines.At Lincoln Ristorante, Aaron Von Rock has developed a 400-bottle, Italian list with general manager Paolo Novello. The wine list hopes to remove the distance from vineyard to table by making the selections accessible and telling the story of select vineyards and bottlings. The wine program is built to parallel and complement the cuisine of Chef Jonathan Benno, both with classical and cutting-edge selections. The cocktail menu is also curated by Aaron and highlights Italian traditional liqueurs and products in classic drink recipes. Tune in to this week’s episode of In the Drink as host Joe Campanele chats with Aaron about “Nero d’Avola face”, Negroni bars and extensive wine tastings. This program was sponsored by S. Wallace Edwards & Sons. “The sommelier industry has grown quite a bit. When I got into the business there wasn’t an intuitive direction for anybody.” [02:00] –Aaron Von Rock on In the Drink

This week’s guest on Chef’s Story is none other than Jonathan Benno – Executive Chef of Lincoln Restaurant and former chef at Per Se. onathan tells the story of how he went from Hawaii to the Bay Area and worked his way through some of the most celebrated kitchens in the country. Find out what it was like being the opening chef at Per Se and how Jonathan’s vision for Per Se helped inform his future endeavors as a chef. Jonathan is a humble team oriented chef, sometimes referred to as a “gentle giant” in the culinary industry. Tune in and hear his story straight from the source! This program was sponsored by Hearst Ranch. “It was in Hawaii that I realized I wanted to pursue food as a career and wanted to become a chef.” “The goal [with Per Se] was to bring that level of product driven refinement that is so special about The French Laundry to New York.” “With Lincoln Restaurant, I wanted to take traditional italian cuisine and take it to a very modern and unique location in Lincoln Center.” –chef Jonathan Benno of Lincoln Restaurant on Chef’s Story