Chef Jonathan Williams has been cooking for over 15 years, with experience in some of Toronto’s top restaurants, Michelin starred restaurants in London, England and a couple short stints in New York. He was part of the opening team and held the position as sous chef at Richmond Station in Toronto before going to the UK to work at restaurants such as The Clove Club, Dinner by Heston Blumenthal and as Chef de Cuisine at Hedone.
Upon his return to Canada, he went on to lead the Kitchens as Executive Chef of Mascot Brewery, LBS, Cru and The Vintage Conservatory. Chef Jonathan likes to keep his food clean and precise, sourcing the best ingredients and letting them shine. He has a strong passion for sustainability and zero waste, and often gets excited about finding new ways to utilize traditionally overlooked items.
Currently, Williams is Chef de Cuisine for the Park Hyatt Hotel in Toronto.