Chef Jon Maley

Chef Jon stared work at 14 years of age in a cake shop washing dishes. From that point on, he knew his future was in the food and beverage business. After working through high school at some casual restaurants, Chef Jon hit the road and traveled the United States for a few years working in kitchens throughout the states. He later returned to California and joined the F.O.H. team and got a feel for what it feels like to serve others. In 2004, Chef Jon realized that food was his obsession, and went to Le Cordon Bleu in San Francisco. After graduating, he stared his career at 5 diamond awarded Lafayette Park Hotel. He later went to work under Michelin Starred Chef Roland Passot as a Sous Chef of Left Bank Brasserie in the East Bay

In 2011 Chef Jon joined the team at The University of Washington Club as a Sous Chef, and 2 months later was promoted to Executive Chef. Since then, Chef Jon and the whole leadership team have taken this club to all new levels.

After winning the “Club Chef of the Year” award in 2013, Chef Jon and his team took innovative ideas to rebrand the club in every area. He has been instrumental in creating blogs and social media pages to promote the club’s food offerings. He has also headlined “Dinner and Demonstration” events to inspire and engage the club members of all levels of culinary experience. In addition to bolstering the clubs social media and web presence, Chef Jon has dramatically improved the clubs daily lunch program by creating visionary weekly special desserts that wow and impress the members.