jonathan hall
chef de cuisine
Growing up in Boston, Massachusetts, Jonathan Hall's family preferred vegetarian and macrobiotic foods, and he has fond memories of picking much of their evening dinner from their garden.
Based on his childhood experiences, it should come as no surprise that Hall would eventually find his way to Parcel 104 as chef de cuisine where, working with executive chef Bart Hosmer, he has become instrumental in creating superb market-to-table meals.
After being enrolled at University of Southern Maine, Chef Hall studied at Johnson & Wales Culinary School in Providence, Rhode Island, learning skills and techniques that would serve him well throughout his career. Prior to graduating, Hall experienced an internship at Walt Disney World Resort in Orlando, Florida, and showed such promise that he was asked to remain after his schooling.
While with Disney, he worked at every food outlet at the Grand Floridian Resort, and restaurants such as Marcucci's, Flagler's and Victoria and Albert's with a range from steak and seafood to Mediterranean and fine dining. During the opening of a new concept restaurant, California Grill, Hall met Chef Clifford Pleau, who took Jonathan under his wing form six years, teaching him numerous culinary skills.
During this time he also met Chef Bart Hosmer, now executive chef at Parcel 104, with whom he has re-teamed. A resident of Mountain View, Chef Hall is passionate about his work at Parcel 104, and feels that the restaurant is the balance of everything in which he believes. The emphasis is on the product, simple food preparation, and presenting food with a twist.
Hall has a solid work ethic, with 12-hour workdays, typical as great attention to detail is given to ensure a quality dining experience for Parcel 104 guests. He also makes it a point to begin each day by greeting every member of the restaurant staff, and at the end of each night holds a wrap-up meeting that helps the team become excited about the next day and next menu that awaits them.
While his favorite method of food preparation is
grilling, Chef Hall has a great appreciation for a
variety of cooking methods and techniques.
Creatively, he likes to be inspired by what's a the
the market, much like that youngster harvesting his
family's backyard garden in Boston.
