Private Chef Jonathan Barone

I started cooking when I was seven years old with my Sicilian grandmother, who didn’t speak a word of English. While all the kids in my neighborhood were out playing at the park, I was at home, cooking and learning the craft that I was already so passionate about. She instilled them to me at a young age, the importance of from scratch, homemade cooking, and I’ve carried that with me ever since. With 16 years of experience in restaurants, and eight of those years, being as an executive chef, I have transferred all my knowledge and experience in to the intimacy of private dining. I switched over because I enjoy it so much more getting to know my clients and building a custom menus and really just building experiences.

For me, cooking is...

Everything. No better way to put it.

I learned to cook at...

Started cooking grandmother as a kid, and then started at the age of 14 in restaurants working myself up to executive chef positions

A cooking secret...

Prep, as long as you always have your prep well-managed every event will be successful

My menus

Chefs Nonna Giovanna’s traditional Sicilian menu

STARTER

All inclusive

Fire roasted eggplant marinated in mint, balsamic vinegar, garlic and Sicilian olive oil served with Grilled sourdough

FIRST COURSE

All inclusive

Baby gems lettuce, red wine vinegar, heirloom tomatoes, shredded focaccia croutons, shaved red onions

Homemade tonnarelli pasta, fresh ground sundried tomatoes, Sicilian olive oil, garlic, pine nuts, shaved parmigiano

MAIN COURSE

All inclusive

Stuffed calamari grilled and stuffed with baby shrimp, white fish and salmon, breadcrumbs, parmigiano reggiano, oilve oil , garlic and parsley in a white wine squid ink tomato sauce

Cotoletta- Thinly pounded ribeye, lightly breaded and pain fried with Sicilian potato cake

DESSERT

All inclusive

Deep fried brioche style cannoli rolled in sugar stuffed with crema pasticciera and pistacchio

Italian Japanese fusion

STARTER

All inclusive

Imported Burrata, imported organic Italian peach jam, pistachio, Toasted Brioche

FIRST COURSE

All inclusive

Tomato Carpaccio | Olive Oil | Balsamic amd yuzu pearls | shaved parmigiano reggiano

MAIN COURSE

All inclusive

Japanese Hamachi two ways Crudo with Gooseberries,Blood Orange & Lemongrass Ponzu, and Toasted Pistachio and roasted collar meat with sweet and spicy shallot chili aioli

24 hour braised prime short ribs with a red wine, garlic, honey and ginger reduction, served over grilled polenta

DESSERT

All inclusive

Pistachio matcha crème brûlée

Elevated steakhouse dinner with Japanese technique

STARTER

All inclusive

Candied pork belly toast

FIRST COURSE

All inclusive

Homemade rigatoni will a fresh herb and braised wild boar Ragu

MAIN COURSE