what i do

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Jonny grew up in a family of hospitality professionals, where a love for cooking and sharing good food started early on. From Italian Sunday suppers at Grandma Flo’s to holiday spreads of Portuguese classics, food was always at the center of the table—abundant, comforting, and rooted in tradition.

His interest in cooking became a clear focus during high school, leading him to Johnson & Wales University in Providence, Rhode Island, where he was introduced to the great bounty of seafood New England has to offer.

After graduating, he spent five years working in Boston, including time at Post 390 and the Four Seasons Hotel.

In 2016, he moved to Chicago and joined the opening team at Duck Duck Goat, starting as an AM prep cook and eventually working his way up to executive sous chef. He also worked as a butcher at Girl & the Goat and assisted with events at Little Goat Catering. In total, he spent over seven years working under Chef Stephanie Izard and the Boka Restaurant Group.

After nearly two decades in the restaurant industry, Jonny has begun exploring new opportunities. Alongside his work as a personal chef in Chicago, he collaborates on catering events with friends and colleagues and is a trusted partner for Chicago-based companies such as Good Mood Food and Nude Dude Food, stepping in to help prep and execute events when needed. He also takes on travel chef opportunities, getting out of his comfort zone and always looking to learn something new.

During his time off, Jonny enjoys biking throughout the city of Chicago, often in search of small, local hidden gem food spots. He’s a strong proponent of family-owned, casual eateries, especially those rooted in ethnic cuisine and bold, traditional flavors.

He loves talking about food, cooking, and his favorite restaurants—if you’re ever in need of a recommendation, don’t hesitate to reach out.