Career

Cleveland, Ohio

Exterior of a restaurant and bar called 'That Place,' with a black awning decorated with string lights, situated in a building with dark gray and brick walls, surrounded by greenery and rocks.
Exterior of a restaurant and bar called 'That Place,' with a black awning decorated with string lights, situated in a building with dark gray and brick walls, surrounded by greenery and rocks.
A group of people standing in front of a historic building with a sign that reads 'that place on Beallflower,' above the entrance.

Learn more about That Place on Bellflower

Jonathan Chesler grew up with food as a love language. His grandmother built That Place on Bellflower in Cleveland, Ohio — a neighborhood institution where Jonathan first came to love food.

In his youth, he worked for Cleveland restauranteur now friend Doug Katz to truly learn the inner workings of fine dining.

New York

Group of chefs and kitchen staff posing for a photo in a professional kitchen, all wearing white shirts and navy aprons, standing behind a large prep station with plates and papers on it.

That upbringing led him to the Culinary Institute of America in Hyde Park, New York, where he earned his Associate's Degree in Culinary Arts. It was there that one of his professors made a call that would change the course of his career: a personal recommendation to the team at Per Se in New York City.

Three people standing together behind a table in a restaurant, smiling at the camera. Two of them are wearing chef uniforms with aprons, and one man is in a suit. The table has wooden utensils, a silver tray, and a floral arrangement.
Three people standing together behind a table in a restaurant, smiling at the camera. Two of them are wearing chef uniforms with aprons, and one man is in a suit. The table has wooden utensils, a silver tray, and a floral arrangement.

Yountville, California

The French Laundry in Yauntville California. Exterior of building wooden fencing and lush greenery, including bushes and flowering plants, along a stone pathway.

From Per Se, he made the move to Yountville, California, for a coveted position at The French Laundry — Keller's three-Michelin-star flagship. He joined as a commis and advanced to Poissonnier Chef de Partie, overseeing seafood preparations at the highest level, collaborating with the on-premises farm, and managing sourcing relationships.

Jonathan Chesler, wearing a white chef's coat and a blue apron, stands outdoors on a sunny day. Behind him is a large flowering tree with white blossoms and a clear blue sky.

The French Laundry, 2020

New York City

Once back in NYC, he joined Torrisi as Sous Chef, stepping into a celebrated New York kitchen to help lead recipe development, R&D, and the operational groundwork.

Today, Jonathan works in private dining, bringing his Michelin-level training directly into the homes of some of New York City's most discerning families and professionals.

Torrisi in New York City, New York, NY. A restaurant with a marble-topped counter, large ceiling lights, a green column, and shelves stocked with jars and boxed items. Chefs are working behind the counter.
Jonathan Chesler in a white chef's coat with a tattooed arm, standing outdoors in front of a large beige house with a garage door, looking down with a focused expression. His left hand is extended towards a bag in the open trunk of a car.
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