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Jonathan L. Email & Phone Number
Culinary and Operations Consultant
at
Self Employed
2 work emails found
@bareburger.com
LinkedIn matched
✓ Verified August 2026
4 data sources
Profile completeness 100%
Current company
Role
Culinary and Operations Consultant
Location
Huntington Station, New York, United States
Company size
Who is Jonathan L.? Overview
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Quick answer
Jonathan L. is listed as Culinary and Operations Consultant at Self Employed, a with 681323 employees, based in Huntington Station, New York, United States. AeroLeads shows a work email signal at bareburger.com and a matched LinkedIn profile for Jonathan L..
Jonathan L. previously worked as Culinary & Operations Consultant at Self Employed and Director of Culinary/Concept Creations at Bareburguer New Jersey. Jonathan L. holds Culinary Arts, Restaurant, Culinary, And Catering Management/Manager from Institute Of Culinary Education.
Company email context
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*@bareburger.com
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Profile bio
About Jonathan L.
I’m a Culinary Director/consultant , a dad, husband. James beard chef, food network star, concept developer. ThanksEducation:•
Listed skills include Restaurants, Culinary Skills, Recipes, Chef, and 46 others.
Current workplace
Jonathan L.'s current company
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9 roles
Jonathan L. work experience
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Culinary & Operations Consultant
CurrentRedesigned and opened Better days in Jersey City. Created an upscale new american bistro concept with 120 seats, and an extensive brunch menu.Consulted and developed the culinary program for Scotte’s point in Calverton long island. Scotte’s Point is a multi acre indoor/outdoor entertainment facility with catering, events, concessions, restaurants, and off premise events. Yearly sales are projected at 15 million.In charge of development, construction, and training for multiple new restaurant concepts.Recently opened 143 Social, Jersey Cities newest 70 seat speakeasy, showcasing craft cocktails and refined small plates.
Sep 2023 - Present
Director Of Culinary/Concept Creations
Bareburguer New Jersey
Multi-Million Dollar Restaurant Group Director of Culinary.Oversaw restaurant expansion and management, including the addition of new “ghost” kitchens.In charge of menu & concept development, R&D, training, and opening of all new restaurants.
Jan 2022 - Sep 2023
Director Of Culinary Operations
Culinary lead for large multi-million-dollar restaurant group consisting of 7 80-100 seat locationsOwnership of menu development, R&D, training, and opening of all new restaurantsTasked with developing SOP's, training manuals, and technology integration.Established framework for Newark commissary kitchen.Culinary lead on new concept development, concepts include, Mochinut, pasta by ramen, sushi by bu.Responsible for P&L, and leading weekly meetings to address culinary financials with ownership
Sep 2021 - Jan 2022
Culinary Director
Multi-Million Dollar Restaurant Group Oversaw restaurant expansion and management, including the addition of two new “ghost” kitchens.In charge of menu & concept development, R&D, training, and opening of all new restaurantsDeveloped Salt & Bone, 120 seat BBQ concept with a commissary kitchen averaging 4.5 million in annual sales. Successfully managed through COVID-19, retaining all employees by consolidating underperforming restaurants and reallocating staff to better markets.
Oct 2016 - Sep 2021
Executive Chef
Burnsides was a 115 seat southern inspired Upscale Casual one-off restaurant in AstoriaProduced carefully crafted meals utilizing wood burning ovens, smokers, and sous - vide techniques.Oversaw 3.5 million in sales, menu planning to meet customer preferences, seasonal offerings, events and cost objectives.
Sep 2015 - Oct 2016
Corporate Chef/Consulting Chef
Woodland Restaurant Brooklyn
200 Seat Restaurant Upscale Casual Restaurant serving American Cuisine. Generating 7 million in average annual sales.Managed kitchen staff schedules, ensuring adequate coverage during peak service hours.Led and guided staff to improve overall kitchen operations.Collaborated with suppliers to source high-quality ingredients at competitive prices.Oversaw opening of Forna Rossa Pizza, a 95 seat neapolitan pizza concept utilizing a coal fired oven
Dec 2013 - Oct 2015
Executive Chef
Flex Mussels
Multi-unit restaurant group in NYCGlobal inspired seafood concept centered around mussels with an exoteric beer selection and a hand-picked wine list.Oversaw menu development, training, and implementation of food cost initiatives.
Nov 2012 - Nov 2013
Executive Chef
Zigolinis / And The Linc
zigolinis is a contemporary American restaurant with a comprehensive bar. The Linc is our newest venture a modern American bar and restaurant in manhattans hottest location .
Oct 2009 - Nov 2012
3 education records
Jonathan L. education
Culinary Arts, Restaurant, Culinary, And Catering Management/Manager
Institute Of Culinary Education
Education record
Virginia State University
Education record
FAQ
Frequently asked questions about Jonathan L.
Quick answers generated from the profile data available on this page.
What company does Jonathan L. work for?
Jonathan L. works for Self Employed.
What is Jonathan L.'s role at Self Employed?
Jonathan L. is listed as Culinary and Operations Consultant at Self Employed.
What is Jonathan L.'s email address?
AeroLeads has found 2 work email signals at @bareburger.com for Jonathan L. at Self Employed.
Where is Jonathan L. based?
Jonathan L. is based in Huntington Station, New York, United States while working with Self Employed.
What companies has Jonathan L. worked for?
Jonathan L. has worked for Self Employed, Bareburguer New Jersey, Montclair Hospitality Group, Bareburger Group Llc, and Burnside Biscuits.
How can I contact Jonathan L.?
You can use AeroLeads to view verified contact signals for Jonathan L. at Self Employed, including work email, phone, and LinkedIn data when available.
What schools did Jonathan L. attend?
Jonathan L. holds Culinary Arts, Restaurant, Culinary, And Catering Management/Manager from Institute Of Culinary Education.
What skills is Jonathan L. known for?
Jonathan L. is listed with skills including Restaurants, Culinary Skills, Recipes, Chef, Restaurant Management, Cuisine, Gourmet, and Menu Costing.
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