I create warm, authentic private dining experiences rooted in Sicilian tradition and elevated with refined technique.

Jonathan Barone

I bring Sicilian soul and restaurant-level precision to your table.

I started cooking at seven years old alongside my Sicilian grandmother, learning technique, tradition, and the quiet discipline of true craftsmanship. From the beginning, I learned to cook from scratch, respect ingredients, and prepare food with intention—principles that still guide everything I do.

With 16 years of professional restaurant experience, including eight years as an executive chef, I bring strong leadership, refined technique, and polished execution into private dining. What I love most is the connection: I get to know your tastes and preferences and design a custom menu that reflects your vision, so dinner feels personal, warm, and unforgettable.

Plan your dinner with me

My secret is prep—when my prep is well-managed, every event is successful.

I cook with intention, precision, and heart.

Cooking is everything to me

Cooking is everything to me—there’s no better way to put it. I pour my focus into each course, staying true to the ingredients and the craft so every bite feels purposeful and complete.

A path built in real kitchens

I started cooking with my grandmother as a kid, then began working in restaurants at 14 and built my way up to executive chef roles. That journey shaped my technique, my standards, and the calm, organized approach I bring to every private dinner.

Prep is my key to flawless service

My philosophy is simple: prep is the backbone of success. When I manage prep with discipline, service runs smoothly, timing stays tight, and the whole experience feels effortless for you and your guests.

Jonathan’s Menus

I offer curated menus that pair bold, comforting flavors with polished execution—ranging from Sicilian tradition to Italian-Japanese fusion and elevated steakhouse experiences. I design each dinner to feel personal, seamless, and memorable from the first bite to dessert.

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