In 2007, Chef Jonathan Granada began working at Thomas Keller’s Bouchon. After advancing up the ranks, Jonathan moved to The French Laundry in 2009 where he met Chef Timothy Hollingsworth. In 2015, Jonathan moved to LA to join Tim for the opening of Otium, where he currently serves as director of culinary operations. He’s won numerous accolades and culinary awards including acclaim among FSR’s Magazine’s Rising Stars in 2018 and winning Cochon555’s King of Porc at Grand Cochon in 2017. He also serves as a West Coast Ambassador for Ōra King Salmon.
Chef de Cuisine