Jon is a chef based in downtown Toronto, Ontario. He is a strong advocate for the use of locally sourced ingredients, sustainable fisheries and naturally raised livestock. He works closely with local farmers and purveyors that provide him with farm-fresh ingredients to prepare all sorts of tasty bites.
Food and Travel have always been Jon’s passions. From a young age, he spent summers with his family in the southern belly of America. South Carolina, Georgia and Florida have all helped mould Jon’s cooking style. His love of southern flavours and techniques is often be seen in his cooking.
Jon completed cooking school in Barrie, Ontario. Following school was a blistering apprenticeship at The Banff Centre for the Arts in Banff, Alberta under Chef Beat Hagnauer. Once he became a papered chef, he knew it was time for him to really ‘make his bones’. His eagerness to see the world brought him to Australia. For several years, he worked at a handful of Australia’s award winning restaurants including Sydney’s Bayswater Brasserie and Watergate in Port Douglas, Far North Queensland. While overseas he was able to see parts of asia, tasting the flavours of Indonesia and Hong Kong.
Jon is currently the Executive Chef at SPiN Toronto. The city’s premier Ping Pong Social Club. At SPiN Toronto, he creates a new take on nostalgic comfort foods for groups up to 300. This is where he has developed an affection for preparing gourmet American foodstuffs. Items that continue to prove popular include baked Parker House style Rolls for his iconic lamb Sloppy Joe, fermented Red Hot sauce with Ontario chillies and a charcuterie program featuring spicy, naturally raised beef Hot Rods.