Originally from Yorkshire, UK, Jonathan has been at home in the kitchen since age 15. His culinary experience features Creative American Cuisine and utilizes the finest products available and healthy, natural, and local ingredients.

Jonathan brings international sensibility and mastery of cuisine gained while serving some of the world’s finest Relais & Chateaux properties, including Blantyre in Lenox, MA, the Horned Dorset Primavera in Puerto Rico, and Hotel Bareiss in the Germany’s Black Forest region.

After his training apprenticeships, Jonathan continued to study under Anton Edelmann, Maitre Chef de Cuisine at The Savoy Hotel, London, UK. In 1989, while still at The Savoy, he accompanied Edelmann to New York’s Pierre Hotel and to The Four Seasons, Beverly Hills, CA to help with celebrations honoring The Savoy Hotel’s 100th anniversary.

Jonathan joined acclaimed White Barn Inn Restaurant in Kennebunkport, ME. He was a Sous Chef 1995 and then became the Executive Chef in 1996. His talents were quickly recognized, and in the spring of 1999, Jonathan was invited to cook at James Beard House in New York City, an honor accorded only to the country’s greatest chefs.

Jonathan served as the long-time General Manager and Executive Chef at White Barn Inn. He oversaw all food and beverage operations of the Inn’s Restaurant as well as the Wine Room, including daily menu planning, food purchasing, and supervision of a 25 -person kitchen staff.

In addition to his responsibilities at White Barn Inn, Jonathan also served as Chief Operating Officer of US Hotels New England, part of the family-owned business that owns White Barn Inn and a collection of six further hospitality properties in New England, the most recent acquisition of Windham Hill Inn in West Townshend, VT.

Jonathan’s achievements at White Barn Inn Restaurant attracted abundant critical acclaim in the travel and culinary circles. Upon winning many awards and accolades, Jonathan decided it was time to cook in his own restaurant. In April 2017, he opened Musette at 2 Pier Rd, Kennebunkport, ME.

Jonathan was a Visiting Chef in Residence at The Inn at Dos Brisas in Washington, TX – one of two Relais & Chateaux properties, and the only Forbes Five Star restaurant in Texas. The property was shut down during COVID, so Jonathan returned to Musette and his local Maine community.