JONATHAN S. MORRIS, Executive Chef

After attending Syracuse University for three years, Jonathan decided to leave the university life to pursue his passion for cooking.  In 1992, he moved home to the Eastern Shore and accepted a job as a line cook at Bay Hundred Restaurant.  There, he learned to prepare a wide range of menu items in a high-volume, fast-paced environment.  In 1994, he began studying at The Culinary Institute of America (CIA) in Hyde Park, New York. 

Jonathan conducted his CIA externship at Spiaggia in Chicago, recognized as one of the city’s leading restaurants.  At that time, Spiaggia was run by Executive Chef Paul Bartolotta, a James Beard Award recipient. Upon graduating from the CIA, Jonathan moved to Boston and was hired as a line cook at acclaimed L’Espalier, working directly under Executive Chef Frank McClelland.  During his stay at L’Espalier, Jonathan gained invaluable experience working in one of the country’s top fine dining restaurants.

After three years in Boston, Jonathan and his wife, Jessica, decided to move back to the Eastern Shore to start a family.  In 1999, he accepted the Sous Chef position at 208 Talbot in St. Michaels, one of the Shore’s most well-known establishments.  With a young child at home and a second on the way, Jonathan decided in the Spring of 2003 that he wanted a change of lifestyle that would allow him to spend more time at home, but also allow him to grow his culinary skills.

Gourmet By The Bay proved to be a great fit for Jonathan.  His culinary skills, experience, and overall philosophy were very similar to those of the owners.   At Gourmet By The Bay, Jonathan helps prepare the menus, oversees the take-out food preparation, and manages off-site catering.  With both Jonathan and Jim available for off-site events, every Client benefits from having experienced and trained chefs on site.