Jonathan Lane is a seasoned Culinary Director and Executive Chef with extensive experience in prestigious hotels and restaurants. They served as Chef de Cuisine at the Four Seasons Hotel New York from 2002 to 2005, where they led a team of 25 and achieved a remarkable Three Star review from the New York Times. Currently, Jonathan holds the position of Culinary Director/Executive Chef at Devil's Thumb Ranch Resort & Spa, overseeing multiple outlets and significantly enhancing profitability while reducing labor costs. Their diverse culinary journey also includes notable roles at the Metropolitan by COMO and Benny's Chop House, where they consistently achieved high accolades and sales figures. Jonathan holds a Culinary Degree from Wichita State University.
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