BIO: Jonathan Jerusalmy brought 16 years of experience to his role as executive chef at The St. Regis Atlanta, which included his time at The St. Regis Resort in Monarch Beach, California’s only five-star, five-diamond resort.
Before joining the St. Regis, Jonathan was the executive banquet chef and executive sous chef at the Lowes Miami Beach Hotel in Florida. He has also improved his gastronomic background while working at the Fleur de Lys in San Francisco and as executive chef at Figaro in St. Louis. Figaro was voted Best New Restaurant by the St. Louis Post-Dispatch within 6 months of opening. Jonathan Jerusalmy has completed several internships at Michelin-rated restaurants in France, where he studied under Master Chef France Paul Bocuse and Chef Gerard Boyer. Upon graduation from the Institute Technique des Metiers de L’Allimentation in Tournia, Belgium, he served as Chef de Partie at La Cote 108 in Berry au BAC, France. Shortly after, he joined the St. Louis Club in Missouri as Chef de Partie and Chef Tournant.
Jonathan is persistent on using seasonal ingredients and uses local farmers, ranchers, etc. who are dedicated to natural farming and organic methods. He is committed to using only the finest local and artisanal ingredients and serves on Christofle Silver and Vera Wang China. He is responsible for training the hand-selected staff and Catering Specialists to guarantee The St. Regis tradition is kept alive. Jonathan Jersualmy is available for hosting, cooking demonstrations and endorsements.
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