Jason W Jonilonis

Background

About Jason W Jonilonis

Accomplished industry professional with strong combination of servant leadership, culinary experience and accountable management skills. Balanced with extensive knowledge of regional & international cuisines, strong team building and positive change agent. Highly skilled in optimizing team’s potential through delivery of staff training solutions, whilst promoting best practices and developing others. Extensive experiences in turning around challenged F&B operations. Now looking to move towards next stage in career that offers a genuine opportunity for continued growth, development, stability in a secure and challenging environment. Having mastered many cuisines he is widely known for his own style of regional cuisine which blends European culinary influences with the unique flavors of Arizona, California, Asia and Latin America. His passion for cooking developed at the early age of seven, when he began cooking in his family’s kitchens in San Diego and where he learned to love working with fresh seafood and International family style comfort foods. As a young chef, he worked in a number of acclaimed restaurants in Southern California before moving to the southwest where he continued up the career ladder working at top rated 4 and 5 Star Resorts restaurants in Phoenix, Scottsdale and Tucson. Along the way, he spent time with Arizona Native American tribal elders learning about indigenous ingredients which he incorporated into his culinary repertoire. Throughout his career, Chef Jonilonis has received much national recognition for his culinary talents and leadership style. He was selected 2 times by the James Beard Foundation as one of the “Best Hotel Chefs in America” program; won the “Best of Phoenix” award from the New Times and has been named by the American Culinary Federation as “Arizona Rising Star Chef of the Year.” He participated in the prestigious Masters of Food and Wine program in Carmel, CA four times.