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.
