CHEF JONATHAN ALARCON
Chef Jonathan Alarcon was born and raised in Westchester, where he spent nearly his entire life before relocating to New York City in 2018. His love of cooking began at home, shaped by a father who stands as both a strong family figure and an accomplished chef in his own right. Watching him prepare Bolivian dishes — and seemingly anything else he turned his hand to — instilled in Jonathan a deep curiosity about food and a hunger to learn more.
That curiosity led him to the Institute of Culinary Education, where exposure to a broad spectrum of global cuisines inspired him to see the world through the lens of food. After graduating, Jonathan joined the team at Restaurant Daniel, where he found his professional footing in the discipline, dedication, and tight-knit teamwork that define great kitchens. From there, he made it a point to rotate through a new environment each year, building a remarkably well-rounded résumé. He spent time at Eleven Madison Park, arriving just before the pandemic, and went on to spend a year as a line cook at Le Bernardin, where he fell deeply in love with fish and shellfish. At The Modern, he was drawn to the pristine kitchen environment and a menu that evolved beyond the boundaries of seasonal cooking. He also brought his skills to Blue Hill at Stone Barns in Westchester, a “full-circle” moment where he found himself back close to home.
More recently, Jonathan spent six weeks traveling through South America — visiting Ecuador, Peru, and Bolivia, the country his family calls home. He ate voraciously throughout the trip, with highlights including a meal at Central in Lima, Peru, and dining his way through multiple World's 50 Best Restaurants across the region. The journey deepened his connection to the flavors and traditions that have always informed his cooking.
Chef Jonathan's cuisine is best described as New American with a South American soul — shaped by French technique, a deep reverence for fish and shellfish.. Equally at home across a wide range of culinary traditions, he brings both precision and personal history to everything he cooks.
