Jonathan Jones, a native of La Porte, Texas, gained a great appreciation for good food at a very young age. He is a stepson of a European cook, grandson of a butcher and was heavily influenced by neighbors who steeped him in Mexican food and culture.
Jones is best known for creating the menu and shaping the concept at Max’s Wine Dive where he received accolades from both local and national media for his culinary talents. My Table magazine named Max’s Wine Dive as one of “2006’s Best New Restaurants,” while the Houston Chronicle called Jones the “Chef to Watch in 2007.”.
Jones is a graduate of the Art Institute of Houston and has extensive experience cooking in such diverse restaurants as Lakewood Yacht Club, Chez Nous, Ouisie’s Table, eatZi’s, Aries and Riviera Grill. In 2002, Jones opened his own restaurant, Café Chiasso, an upscale Northern Italian restaurant. Café Chiasso opened to rave reviews and provided Jones the platform in which he was nominated Houston’s “Best Up-and-Coming Chef” from My Table Magazine. Jones was most recently the Executive Chef for the Cordua Restaurant Group’s Americas in The Woodlands.