After graduating from the Culinary Arts program at SAIT at the age of 21, Jonah worked his way up to Chef de Cuisine in some of Calgary’s busiest restaurants; most notably, Alloy under Chef Rogelio Herrera.

In 2011, he staged under Chef Gregory Short at the famed Michelin-starred Masa's in San Francisco. There, he began to appreciate the bounty of California cuisine and how mindful it was to seasonality; in turn, he fell in love with cooking all over again.

Jonah now finds himself in Vancouver as Chef and Owner of the brand-new Bar Bravo serving globally sourced sustainable seafood, focusing on a dry-aged fish program and oyster bar all with an open kitchen in the heart of the dining room.

When he is not at work he can be found at a local park spending time with his wife and two kids.