Chef Jonathan Schmer
He/Him
I’ve always been drawn to the kitchen — not just for the food, but for the feeling. Growing up, we moved around a lot, but whether we were in Brooklyn, NY, Mölnlycke, Sweden or Cooperstown, NY, the kitchen was always the heart of the home. My biggest inspiration was my mom. Watching her cook taught me early on that great food isn’t just about technique—it’s about being present. That mindset still shapes the way I cook today.
I landed my first restaurant job at 14, washing dishes and soaking up everything I could. All through high school, I worked in kitchens, and by 20, I graduated from culinary school at Johnson & Wales University in Denver, CO. After that, I dove straight in — eventually becoming Kitchen Manager at Mondo Market, a fresh pasta and sandwich spot. I later moved into fine dining, joining teams behind James Beard Award-winning restaurants at Sunday Vinyl in Denver and Death & Taxes in Raleigh, NC.
Now, I’m starting an exciting new chapter as a personal chef for Honest to Goodness.
While I’ll never turn down a great burger, hand me a tomahawk steak and an open fire, and that’s where I feel most at home. I love crafting full meals around fire-based cooking — big flavors, thoughtful sides, and a table full of happy people. To me, food has always been one of the most powerful ways to connect. Being able to bring that experience directly into someone’s home isn’t just a job — it’s a dream. I’m so excited to share that with you.
Outside the kitchen, you’ll usually find me hiking, skiing, camping, or working on my photography — and yes, still cooking. This winter, my goal is to camp in deep snow using my hot tent and keep honing my bushcraft skills. Cold weather, good food, and a fire—what more could you ask for?