Houstonians may be afraid to see a accustomed face in the kitchen the aing time they appointment Cane Rosso. The Dallas-based pizza restaurant accepted for its anxiously accurate Neapolitan-style pizzas with artistic toppings appear on Monday that it has assassin Jonathan “JJ” Jones to serve as the controlling chef for the locations in Houston and Austin that it opened in 2016.
Jones has a assorted resume that includes developing the card for Max’s Wine Dive, authoritative Beaver’s one of the city’s aboriginal restaurants to embrace avant-garde Southern cuisine, and a adulation for Mexico’s comestible traditions that best afresh begin him at city tequila and taco collective El Big Bad. But above-mentioned to all of that, he began his comestible career alive at a alternation of fast aliment pizza collective as a 15-year old.
“It seems applicable that the abode that aggressive me to go to comestible academy was a pizza joint, and now I accept appear abounding amphitheater actuality called controlling chef of Cane Rosso South Texas locations,” said Jones in a statement. “The assorted Houston aliment arena has shaped who I am as a chef and I am captivated to accompany a Gulf Coast access to the Cane Rosso menu.”
While Jones has primarily been accepted for his affection for Mexican flavors, the chef has a continued history with Italian food, including the aboriginal restaurant he owned, Café Chiasso. His wife, Alicia “Tiger” Wolf, operates a biking bureau that specializes in comestible trips to Italy, and the brace spent their amusement there.
Jones tells CultureMap that he has a cardinal of affairs for the restaurant, including sourcing capacity from bounded purveyors like Houston Dairymaids, Black Hill Ranch, and Blue Horizon Seafood, and he will ability out to chef accompany in Austin for recommendations there. In addition, he wants to aggrandize the cardinal of starters, add to the restaurant’s pasta offerings, and advance a weekend brunch menu.
“I’m aggravating to accord Houston a articulation that’s its own,” Jones says. “There’s no Gulf Coast seafood on the menu. You can attending advanced to that.”
Beyond his abilities in the kitchen, Cane Rosso buyer Jay Jerrier addendum that Jones’ 31-year career brings added strengths, too. “”JJ brings a lot to the table on the added arid aspects of cheffery: activity management, recruiting, sourcing, and operations,” Jerrier says. He additionally addendum that “A16 in San Francisco was my aboriginal afflatus for Cane Rosso: abundant pizza at the core, but a actual acute card about it. JJ will accord us a nice bounded acidity for the neighborhoods.”
Jones offers a simple arbitrary of his mission. “We’re aloof activity to try to accomplish it a restaurant that Houstonians love,” he says.
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