How we make mischief…

About the Chef

For Chef Jonathan Lane, cooking has been a lifetime practice. A familial passion, the art of cooking was handed down from his Italian and Mexican grandmothers. Later, he would attend the Connecticut Culinary Institute where he perfected his craft with state-of-the-art training. After graduating in 2006, Jonathan went on to work in a variety of fine-dining and homestyle establishments, learning new skills and techniques all along the way. Jonathan served as Executive Chef for Student Prince & Fort and Sous Chef in many Connecticut restaurants. He also cooked with Michelin star chefs in Chicago, Illinois.