Jonathan Hall
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.
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.
Based on his childhood experiences, it should come as no surprise that Hall would eventually find his way to Parcel 104. For over four years he was instrumental in creating superb market-to-table meals as chef de cuisine. In early 2009, Chef Hall worked very closely with Chef Ogden to open Bradley Ogden’s Root 246 in Solvang, California. Hall enjoyed working with Chef Ogden to create a new restaurant from ground zero. After Root 246 was opened to the public, Hall saw the opportunity to return to Parcel 104 as Executive Chef.
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. 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 at the market, much like that youngster harvesting his family’s backyard garden in Boston.
