Jonathan Wu recieved a degree in English from the University of Chicago in 2001. Upon graduation he decided to pursue his passion for food and embarked on an intense period of culinary study. He attended The French Culinary Institute and has cooked in France, Spain and Italy. In New York, he was previously the sous chef of Geisha before working as a chef de partie at Per Se. Currently, Jonathan is working as a private chef as he looks for opporuntinties to open a
small, comfortable restaurant serving food that combines refined techniques with regional, rustic flavors.
3 comments:
that hermitage la chapelle is one of my favorite wines. looks like you guys had some nice wine porn going.
btw.... what s the vintage on the mas de daumas gassac? that wine rules too.
That's some good juice!
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