Chef Jonathan Short was born in Flint, Michigan and has been living in New York City since 2008. Originally a music student and employee of a radio station, he began his cooking career in earnest working for Peter McCarthy (EVOO Restaurant - Cambridge, MA) before moving to New York to work for Peter Hoffman (Savoy) David Chang (Ssam Bar) and Andrew Carmellini (Lafayette Grand Cafe.) For the past two years, he’s been a chef at The Osprey Restaurant in the 1 Hotel Brooklyn Bridge - overseeing operations and creative development for a restaurant, coffee shop, rooftop bar, and cocktail lounge. His take on food and service is technique focused but decidedly American: nostalgic, emotionally charged, and aspiring to impart a sense of care and kindness to the guest. Jonathan enjoys buttered noodles, cracker-crusted casseroles, and movie theater concession stands. He is a hobbyist painter and pianist.