Jonathan B. Parker

Faculty Bio: Jonathan B. Parker

Culinary Arts
Lecturing Instructor—Culinary Arts

City & Guilds Certification, North Somerset Catering College, United Kingdom. Food Manager’s Certificate, Suffolk County, New York State.

Professional Experience:
Executive Chef, The American Hotel, Sag Harbor, NY; The Manhattan Ocean Club, NYC. Instructor, Central Market Cooking Classes, San Antonio, TX. Consultant and Executive Chef, Merchants Grand Café, San Antonio. Consultant, Las Leyendas Penthouse Restaurant, San Antonio; Blue Coral Seafood & Wine, Newport Beach, CA; Boudro’s, San Antonio. Guest Chef-Instructor, Macy’s Herald Square and De Gustibus Cooking School, NYC. Sous Chef and Pastry Chef, Le Bernardin, NYC. Sous Chef, Raphael’s Restaurant, NYC. Chef Tournant, La Reserve Restaurant, NYC. Chef Saucier/Poissonier, L’ Hotel Majestic, Cannes, France. Commis Tournant/Saucier, The Carlton Tower Hotel/The Chelsea Room, London, England. 1st Commis, The Dukes Hotel, London.

Grand Award, Wine Spectator, for The American Hotel, 2021. Best New Chef, San Antonio Current, 2004. Featured Chef of Honor, James Beard Foundation, 1991, 1998.

The Manhattan Ocean Club Cookbook.

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The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499