Like many in the restaurant business, Torino-born Roberto Ornato followed in his family’s footsteps when choosing a career. In his case, this did not make him a restaurateur. Roberto began in the recording industry at RCA, now BMG. The company transferred him from Rome to New York, only to lay him off mere months later. Looking for a change of pace as well as a living, Roberto took classes in bartending and management, finding work in landmark Manhattan restaurants like Cipriani before taking over Jonathan’s in 1994. Despite what seems like a drastic career change, his desire to provide entertainment drives Roberto just as much now as it did in his youth.
A spectacular bar area draws a younger clientele to supplement Jonathan’s strong fan base, complementing the spectacular cuisine with the opportunity for vibrant social interaction.
The kitchen was no place for men in Peru. This is something Executive Chef Tito Onofre learned early on as he watched his mother prepare beautiful, elaborate dinners for the constant parade of guests in their home. However, he realized it was just what he wanted to do. He attended Cenfotur, a school for hospitality and tourism, then completed his training at the Florida Culinary Institute. He bounced between Miami and Lima before settling at South Beach hotspot Bang. They,
in turn, transferred Tito to an affiliate in Bridgehampton. Overwhelmed by the commute between Manhattan and the Hamptons, he left the chain for Jonathan’s. He has been preparing his simple, beautiful cuisine here ever since, the dreamy look in his eyes enough to betray the love he feels for the kitchen he most certainly belongs in. CLICK HERE TO POST YOUR COMMENTS
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