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Jonathan Kaiser

Executive Chef

Growing up in South Florida, Chef Jonathan's passion for fine cuisine emerged early. He spent weekend mornings preparing breakfast for his parents and watching cooking shows instead of cartoons. His father, a manager at a popular Miami resort and a friend of several top Florida chefs, introduced Jonathan to their restaurants, fueling his ambition to become a chef.

In 2008, he relocated to Chicago to attend the Kendall College School of Culinary Arts. Following his internship, he joined the opening team at The Aviary, a James Beard award-winning cocktail lounge under Chef Grant Achatz within the Alinea Group,and in 2012, Jonathan became part of the team at Michelin 2-star Sixteen, led by former Jöel Robuchon Chef de Cuisine Thomas Lents. His journey at Sixteen led him to the role of Chef de Partie and later Expeditor, overseeing the impeccable nightly service.

Chef Jonathan moved to Las Vegas in 2018 to work at the renowned Michelin 3-star Jöel Robuchon at The Mansion in the MGM Grand. Within three months, he was promoted to Chef de Cuisine, collaborating with Chef Christophe DeLellis on the restaurant's 18-course tasting menu featuring luxury ingredients.

Returning to Florida in 2020, Jonathan briefly served as a private chef before assuming the role of Clubhouse Executive Chef at the Ocean Reef Club. There, he managed three outlets, including CH Prime, where he elevated traditional steakhouse cuisine.

In 2023, Jonathan joined Hive Hospitality, based in Washington DC and led by Michelin 2-star Chef Ryan Ratino, as the Executive Chef of their new restaurant, MAASS, located at Four Seasons Fort Lauderdale beach.