Jonathan Chovancek Email & Phone Number

Amsterdam, NH, NL

Netherlands

• Manage all Culinary people, budgets, and resources to maintain the highest standards of service and operational excellence.
• Oversee food service operations across 15 venues in the Netherlands, ensuring exceptional culinary quality and rigorous health and safety standards.
• Lead the recruitment, training, and mentorship of senior culinary management roles, fostering a culture of continuous learning and development.
• Drive the strategic development of innovative, authentic, and delicious menus that align with Baxter Storey's renowned approach to culinary excellence.
• Ensure the delivery of exceptional service while maintaining high standards of quality, operational efficiency, and profitability.
• Collaborate with local suppliers to source high-quality, sustainable ingredients, aligning with Baxter Storey's commitment to sustainability and innovation in the catering industry.

Vancouver

Co-Founder, Bittered Sling Bitters | Celebrating Flavor, Heritage & InnovationIn 2012, I co-founded Bittered Sling Bitters, a brand born from a shared passion for flavor innovation and craftsmanship with award-winning mixologist and sommelier Lauren Mote. Bittered Sling quickly gained international recognition in the cocktail and culinary industries as a.

Amsterdam, North Holland, Netherlands

• Built and developed a 14-person culinary team across multiple outlets, including:o Breman Brasserie: A modern 100-seat all-day dining venue.o The Terrace: A 270-seat outdoor space serving casual fare.o Bar Beu: A.
• Managed vendor partnerships with local producers, ensuring quality and authenticity.
• Delivered a seamless kitchen handoff from contractors and oversaw operational setup.

Amsterdam, North Holland, Netherlands

Nightcap Media Group - Photography and digital marketing assets.

Vancouver

• Directed culinary operations across three premium properties:o Homer Street Café: An all-day rotisserie brasserie serving regional and seasonal bistro classics, recognized as a Michelin-selected restaurant in the guide.
• Achieved combined gross F&B sales of over $12M annually.
• Increased profitability through detailed P&L analysis and efficient labor management.
• Managed and mentored a team of 60+ associates, fostering a culture of excellence.

Vancouver, Canada Area

• Led all culinary operations for consulting firm’s clients in restaurant management contracts, and consultancy projects. Kale & Nori’s clients reflect the same culture - premium, thoughtful, and sustainable.
• Executive Chef on all catering and events including Creating signature events for private and corporate clients including Audi Canada, Diageo Canada, Campari, Pernod Ricard, Hootsuite, Tales of the Cocktail, Dine-Out.
• Bittered Sling Bistro Pop Up Restaurant, focusing on local, seasonal and ethically driven food and cocktail ticked event series in Vancouver, running 2012-2017
• Cook Culture - Built consumer facing Culinary Education programing for retail; created 24 scalable class modules focused on healthy, nutrient-dense, global cuisine
• Producer/Supplier of the Year at the 24th annual Vancouver Magazine Restaurant Awards

Vancouver, Canada Area

• Spearheaded the relaunch of Café Medina’s new location, establishing its culinary vision and operational foundations.
• Designed and launched an innovative menu showcasing Mediterranean-inspired breakfast, brunch, and lunch offerings, blending regional and seasonal ingredients.
• Recruited, trained, and mentored a diverse culinary team, fostering a culture of creativity and collaboration.
• Partnered with local suppliers and artisans to ensure high-quality, sustainable sourcing of ingredients.
• Implemented operational systems, kitchen workflows, and health and safety protocols to streamline efficiency.
• Contributed to Café Medina’s recognition as a Michelin-selected restaurant, solidifying its reputation as one of Vancouver's premier dining destinations.

Village On A Diet was a groundbreaking eleven-part CBC documentary series in its scope, its authenticity and — perhaps most of all — its potential to shake up Canada by engaging viewers in a real conversation about their health, and motivating them to get off their couches to do something about it.

Vancouver, British Columbia, Canada

• Led all culinary operations for a high-end catering company generating $10 million in annual food sales, specializing in large-scale, high-profile events and seasonal menu development.
• Led and managed international culinary teams at the 2006 Winter Olympics in Torino, Italy, and the 2008 Summer Olympics in Beijing, China, ensuring seamless execution under high-pressure conditions.
• Played a key role in the 2010 Winter Olympics in Vancouver, overseeing the execution of $5 million in food revenue across multiple venues, including large-scale offsite catering and hospitality operations.
• Developed and implemented operational strategies to optimize production, service quality, and profitability, driving efficiency and consistency across all culinary operations.
• Managed and mentored a team of 50+ culinary professionals, fostering leadership development and ensuring the delivery of exceptional culinary experiences.
• Served as a keynote speaker at the International Catering Association/Catersource Conference & Tradeshow in Las Vegas (2006-2011), providing thought leadership in the field of event catering and culinary excellence.

• Led all food operations for a 17-room boutique floating wilderness resort, managing full-service breakfast, three-course lunches and multi-course dinners: and all-day staff cafeteria services with a live-in team of 50.
• Developed innovative menus focused on local terroir, incorporating wild and foraged foods to create unique Canadian cuisine that showcased the region’s natural bounty.
• Achieved and exceeded P&L goals, ensuring financial sustainability by optimizing cost controls and maximizing revenue from culinary operations.
• Orchestrated complex logistics for food supply deliveries via float plane from Vancouver and Queen Charlotte Islands to the isolated resort, ensuring timely and efficient service.
• Built strong vendor relationships, sourcing high-quality, sustainable ingredients from local suppliers to deliver exceptional culinary experiences to guests.
• Managed and mentored culinary staff, fostering a culture of creativity, excellence, and team collaboration.

Acclaimed Italian trattoria by award winning chef Chef Peter Zambri. Creative seasonal northern Italian flavors using local Vancouver Island ingredients.

Victoria, British Columbia, Canada

Relais & Chateaux, 4 Diamond Luxury resort.

Red Seal Chef, Culinary Arts And Related Services

Digital Marketing, Social Media

Education record