Unplugged & Totally Uncut

Chef Jon Fortes Mimosa & Upstream

July 15, 20147 min
Growing up in New England, Jon Fortes was fortunate enough to experience and enjoy some of the freshest seafood in the country. In high school, his love of “all things from the sea” inspired him to explore the culinary field which eventually took him to the prestigious Johnson & Wales in Providence, Rhode Island where he earned an Associate’s Degree. Fresh out of culinary school, Jon was introduced to Executive Chef John Caputo of the acclaimed Napa Valley Grill in Providence, Rhode Island. It was here that Jon perfected his craft for three years before moving on to Wolfgang Puck’s Orlando, Florida restaurant, “The Dining Room” where he worked as a Sous Chef. His creative skills at Puck’s were noticed and he was soon moving north to Chicago, where he accepted a position as Chef de Cuisine with Bin 36. After spending 3 years at Bin 36, where he was able to “fine tune” his palate for both food and wine, Jon accepted the position of Executive Chef at Lindey’s in Columbus, OH, consi

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