Jonathan Mecca started his culinary journey early in life. He began in the kitchen by helping his mother and grandmother as a toddler. This early exposure to the kitchen led him to graduating from the Culinary Institute of America, Jonathan took the techniques and discipline he learned and applied them to the professional world.
His first job was at the 4-star, Hotel Fauchere. Quickly learning the fine dining world, he took this opportunity and applied it to the world class Crystal Springs Resort. As Chef de Cuisine, he worked at both the Grand Cascade Lodge and the Minerals Hotel. Simultaneously, Jonathan had the privilege of cooking at The James Beard House. This was his first experience in Manhattan dining and allowed him to delve deeper into the fine dining echelon of New York City. It was The James Beard House that pushed him to move to New York City. He first started at the infamous One if by Land, Two if by Sea as an Executive Sous Chef. From here, he worked at several restaurants including, 3-star New York Times Le Grenouille, Matthew’s Food and Drink, Sodexo, and Harvest Restaurant Group. As of late, Jonathan is at the helm of 54 Below, NYC’s premiere performance venue. As Executive Chef, Jonathan’s knowledge of cuisine and hospitality exceeds every guest’s expectations.
Chef de Partie | Hotel Fauchere - Milford, Pennsylvania
Chef de Cuisine | Crystal Springs Resorts- Hamburg, New Jersey
Sous Chef | 3Forty Grill - Hoboken, New Jersey
Executive Sous Chef | La Grenouille - New York City
Executive Chef | Matthew’s Food and Drink - Jersey City, New Jersey
Executive Chef | Sodexo - Worldwide
Chef de Cuisine | Harvest Restaurant Group - Morris Plains, New Jersey
Executive Chef | 54 Below - New York City