This week’s guest on Chef’s Story is none other than Jonathan Benno – Executive Chef of Lincoln Restaurant and former chef at Per Se. onathan tells the story of how he went from Hawaii to the Bay Area and worked his way through some of the most celebrated kitchens in the country. Find out what it was like being the opening chef at Per Se and how Jonathan’s vision for Per Se helped inform his future endeavors as a chef. Jonathan is a humble team oriented chef, sometimes referred to as a “gentle giant” in the culinary industry. Tune in and hear his story straight from the source! This program was sponsored by <a href="http://www.HearstRanch.com">Hearst Ranch</a>.
<img src="http://taste.nymag.com/2011/images/CHEFS/Benno.jpg" alt="" />
<h2>“It was in Hawaii that I realized I wanted to pursue food as a career and wanted to become a chef.”</h2>
“The goal [with Per Se] was to bring that level of product driven refinement that is so special about The French Laundry to New York.”
“With Lincoln Restaurant, I wanted to take traditional italian cuisine and take it to a very modern and unique location in Lincoln Center.”
–chef Jonathan Benno of Lincoln Restaurant on Chef’s Story

Episode 16: Kurt Gutenbrunner

Dorothy Cann Hamilton is the Founder & CEO of the International Culinary Center (founded as The French Culinary Institute in 1984). A respected leader in the education and culinary worlds, Ms. Hamilton is past Chairman of the James Beard Foundation, was the IACP’s Entrepreneur of the Year in 2013 and in 2015 was awarded the Legion of Honor from the French government and was inducted into the Academy of Distinguished Entrepreneurs by Babson College. She is a mentor for business accelerator Food-X and the creator and host of the PBS television series and weekly radio show, Chef’s Story, and is author of the book Love What You Do.