Chef Jonathan Zaragoza grew up on Chicago’s South Side, immersed in a family whose bond was forged through cooking. His earliest memory of the kitchen involves standing on a step stool at age five, helping his mother stir eggs. By 12, Jonathan was honing his skills in the backyard, learning to make birria—a roasted goat specialty from Jalisco—using a wood-burning oven built by his grandfather and father. His responsibility: tending the fire, ensuring it was just right for the overnight roast.
In 2007, his family opened Birrieria Zaragoza, creating a foundation for Jonathan to blend tradition with innovation while diving into Chicago’s dynamic hospitality scene. From early stints at acclaimed restaurants like Sepia and Sixteen, where he gained invaluable Michelin-level experience, to becoming the executive chef of Masa Azul at just 22, Jonathan's culinary journey has been marked by bold steps and critical acclaim.
His quest for culinary excellence has taken him beyond Chicago,...
