A native Los Angeleno, Jonathan McDowell’s culinary spirit was first stirred while working on a family farm in Tennessee. After studying graphic design in community college, Jonathan enrolled at the Le Cordon Bleu-affiliated California School of Culinary Arts in Pasadena, CA, graduating in 2000. He built up his resume, working at 20th Century Fox, Saddle Peak Lodge, and Colorado’s famed Flagstaff House. Back in L.A., he cooked with prominent chefs at Patina, Meson G and Blue Velvet.
McDowell was Executive Chef at a Mediterranean tapas bar in Buford, GA until 2014, when he joined the Barcelona family.