Cleveland’s long history is filled with dynamic duos … Big Chuck and Little John. Lanigan and Webster. Mark Price and Brad Daugherty. Ernest Byner and Kevin Mack. But it’s the culinary scene in this city on the shores of Lake Erie that produced Cleveland’s latest prolific pair.
Chef Jonathan Seeholzer is a chef and partner at The Greenhouse Tavern and Noodlecat restaurants in Cleveland, Ohio. A graduate of The Culinary Institute of America in Hyde Park, Seeholzer cut his teeth under acclaimed Iron Chef Michael Symon, opening the chef’s iconic Cleveland establishment, Lolita.
Today, Seeholzer and partner/chef Jonathon Sawyer have launched their own destination restaurants. Seeholzer, a Cleveland-born advocate of fresh and local cuisine, is a meat connoisseur, both by choice and by trade. Cruise around Northeast Ohio long enough and you’re bound to see the chef visiting some local farmer, gathering seasonal fruits and vegetables to pair with his premium menu offerings.
Aside from your own, what’s your favorite restaurant?
Motorino in NYC
What’s the hottest trend in food right now?
How would you describe your style of cooking?
If you could have any meal, what would it be?
Are there any chefs you try to emulate?
Jonathon Sawyer, of course
When you’re not in the kitchen, what are you doing with your free time?
Spend time with my kids & family.
The world’s foremost authority on food is?
Personally, I don’t follow a lot of “authority” on food. Just eat & cook what tastes good to you.
The one book every chef should have in the library is?
Meat Practices Guide
If you could have only four ingredients in your pantry, what would they be?
Butter, Beef, Olive Oil, Thyme
What’s the most expensive meal you’ve ever prepared?
White truffle dinner for 50 people, $17,000
What is your favorite food/dish?
[Editor’s note: Here’s a tasty Beef Wellington recipe!]