Jonathan Rendon got his start in the kitchens of Marriott Hotels as a 17-year-old in southern California. It was during a high school ROP class that he found out he really enjoyed cooking, and kitchen work came naturally to him. Three years—and a big move later, Jonathan was hired as a line cook at Jax Fish House in Fort Collins, Colorado. There he was mentored by Chef Kevin Grossi who honed Jonathan’s skills on the line and taught him about the provenance of ingredients. The west coast would call to Jonathan once again, and since moving to Portland in 2012, he has worked at many notable restaurants, including Gruner, Pok Pok’s Sen Yai Noodle House, and the Departure Lounge atop downtown’s Nines Hotel.
While in Colorado, Jonathan picked up a serious love for mountain biking. These days though, he’s lucky to find some time to get on his road bike and take his two kids on a ride around town. During the summer, weekly trips to one of Oregon or Washington’s many pristine rivers for a swim is definitely in order. Otherwise, when Jonathan isn’t at work, you can find him in his woodshop working on various projects, both for fun and for pay.