#81. In this episode of The meez Podcast, host Josh Sharkey is joined by Jonathan Benno, Culinary Director of Four Twenty Five, to explore Jonathan’s remarkable culinary journey. It all began in high school, where his passion for cooking sparked a path that took him from Hawaii to culinary school, where he mastered his craft.

With over 30 years of experience at some of the world's most renowned restaurants, including Per Se, Daniel, The French Laundry, and Gramercy Tavern, Jonathan shares the invaluable lesson he’s learned: attitude outweighs experience. He looks for humility and a hunger to learn in his team, recognizing that success in the culinary world requires patience, discipline, and sacrifice.

As a leader, Jonathan is committed to educating and challenging his team, fostering a collaborative environment where every voice is heard.

In this episode, Josh and Jonathan dive into his experience in high-pressure, elite kitchens, the inner workings of Four Twenty Five Park, and his enduring passion for Italian cuisine.

Where to find Chef Jonathan Benno:

• Instagram
• LinkedIn

Where to find host Josh Sharkey:

• Instagram
• LinkedIn
• TikTok
• Twitter

In this episode, we cover:

(01:47): Where Jonathan first learned how to cook
(04:58): How Jonathan learned how to deal with pressure from cooking at high-pressure restaurants
(13:27): Italian cooking, does it need finesse or not?
(19:12): Four Twenty Five Park
(23:32): What Jonathan is most excited about
(27:10): How Jonathan has changed in the last decade
(42:21): Family meal
(46:04): What makes Jonathan angry
(50:31): What is next for Jonathan