Jonathan Pflueger

Comprehensive chef solutions. Concept developments and consulting services. Private chef for all functions. Culinary education and demonstrations.

Contemporary Mexican cuisine focused on ingredient sourcing. Daily menu creations. Michelin Bib Gourmand winner for 7 straight years.

Ran culinary operations for the Farmhouse restaurant, the gourmet market/deli and the farm crafted breakfast buffet for the Lodge.

Worked with local organic farmers to provide vegetable based prepared food meal delivery service to Southern Orange County. Operated multi-dimensional consults for menu development, opening and operating programs, culinary education, chef demonstrations, product development, catering services and private chef accounts.

Hawaiian Heritage cuisine and artisanal hand-crafted beverage program. Voted best new restaurant in Kauai, two-time recipient best dish Taste of Hawaii and number one rated restaurant on tripadvisor. Worked directly with local farmers, ranchers and fishermen to ensure best quality products for our seasonal menus.

Visionary behind contemporary American brasserie inside the historic Sofia Hotel. Oversaw all aspects of the restaurant and lounge and provided hotel guests with breakfast buffet and hotel related amenities. Finalist for best new restaurant by the San Diego Restaurant Writers' Association.

Wine country inspired restaurant and bar. Instituted nightly food and wine pairing menus, hosted winery dinners, actively supported local charities. Wine Spectator Award of Excellence.

Opening Executive Chef for the company's flagship hotel. Managed culinary operations for three a la carte restaurants, the spa, room service and banquets. Under guidance was awarded Five Star and Five Diamond recognition and was rated the number one resort in the world in the annual Robb Report.

Wine bar with daily small plate tasting menus. Zagat guide and Southern California Restaurant Writers' Association recognition of distinction. Named "Bet of the Best", Los Angeles Times Magazine.

Co-developed Franco-Russian menu for iconic restaurant's grand re-opening through extensive research and tastings. Managed culinary staff of eighty-eight, ran both floors of a la carte dining and provided assistance and guidance for banquet department. Average annual sales in excess of twenty million dollars.

Coastal influenced menus in the heart of San Diego bay. Two-time San Diego Magazine "Chef of the Year", critic's choice for "Best Restaurant", honoree of Mobil Four Star award and AAA Four Diamond award, Dirona Award of Excellence and Gourmet Magazine's "Top Tables" award of distinction.

Chef for the hotel's signature restaurant, the Dining Room. Worked with visiting chef illuminaries for special property functions. Recognized by the executive board as manager of the quarter.