Raised in a family of Lebanese origin, good food has always had an important place in the life of Jonathan. Having discovered his passion for cooking from a young age, he began his training at the Institute of Tourism and Hotel du Québec (ITHQ) in 2008.

Upon completion of his graduate culinary training program in 2009, he was quickly selected for an internship at L'Oustau de Baumanière, a Relais and Chateau establishment located in the South of France, recognized and starred by the honourable Michelin guide.

Jonathan's path continues to Montreal, a city he particularly loves for the richness of local products. He makes his debut in renowned restaurants such as Kitchen Galerie, Garde Manger, Park and Quartier Général. One summer, he deploys his talent to the restaurant at Meadowood, located in the wine region of Napa Valley, an upscale establishment with three Michelin stars in 2014.

Meanwhile, we notice Jonathan in seasons 3 and 5  of the culinary competition"Les Chefs" presented on Radio-Canada, where he gains in popularity with the Quebec public.

It's finally in the Spring of 2016 that Jonathan comes back to Montreal to take the reins of the restaurant Les 400 coups as executive chef, continuing the guideline that has made it renowned.

To discover and rediscover indigenous ingredients from the Quebec northern climate, this is the premise of the kitchen of Jonathan's culinary style. The young chef makes sure to offer a wide range of possibilities to its customers. "By drawing on several cooking techniques from around the world is how we will make local ingredients shine. With combinations of new flavors, we will put on the forefront products used infrequently and sometimes forgotten, "says Jonathan.