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| Chef Jonathan Wright |
Jonathan was born in Shropshire, England, an area rich in agricultural tradition, where both of his grandparents were farmers and Jonathan was raised with a deep appreciation for farm-to-table goodness.
Jonathan’s 20+ years of award-winning culinary experience include serving as Executive Chef at Raymond Blanc’s two-star Michelin restaurant Le Manoir Aux Quat in Oxfordshire. While there, Jonathan developed his technical skills in classic French Cuisine and worked closely with Raymond Blanc developing the cuisine, training, writing, designing, and compiling cookery books for what has been described as ‘one of the most sumptuous country house hotels in the world’ and for many years listed as one of the top 50 restaurants in the world by the british published Restaurant Magazine.
Jonathan’s culinary experience also includes Executive Chef of the Windsor Court Hotel in New Orleans, Executive Sous Chef of Raffles Hotel in Singapore, Executive Chef of Sir Terrance Conran’s Great Eastern Hotel in London, Chef / Proprietor of Gousse D`ail in Oxfordshire, as well as Chef of Bradley Ogden’s historic Lark Creek Inn in the San Francisco area.
At The Setai, Jonathan skillfully blends his western culinary training with his love and understanding of Asian cuisine and cooks with a dynamic team of Chefs from China, Singapore, Malaysia, Indonesia, Thailand, India, France, Italy and the Americas, providing guests with innovative yet authentic menus.
His awards and media endorsements include Best Hotel Chefs by the James Beard House, Esquire’s Best New Chefs in America and Fab Five Chef’s in America by influential gastronomic columnist John Mariani, and Rising Star Chef New Orleans (2003).
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This is certainly an exciting background, wonder which area of authencity would be honed for Sandy Lane.
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