Chef Jonathan Sauer
Executive Chef
A graduate of The Culinary Institute of America, Chef Jonathan Sauer represents the next generation of chef leadership, combining refined technique with modern creativity and purpose-driven cooking. His background includes experience in Michelin-recognized kitchens, hyper-seasonal California cuisine, and globally inspired small-plates concepts known for precision and innovation.
Chef Jon’s career includes time at North Block in Yountville, California, a Michelin Bib Gourmand restaurant, as well as stages and professional development in Michelin-starred kitchens in New York City, including Aquavit and restaurants led by Daniel Boulud. His cooking philosophy emphasizes seasonality, sustainability, fermentation, open-fire techniques, and thoughtful use of ingredients from root to stem. Highly respected for his calm leadership, attention to detail, and passion for mentorship, Chef Jon thrives in kitchens where discipline meets creativity. He brings energy, curiosity, and modern perspective to every plate—ensuring consistency, elegance, and bold flavor execution.
At Whiskey Yard, Chef Jon works closely with Chef Roberto to execute and evolve the culinary program, delivering food that is globally inspired, technically refined, and deeply craveable.
