“The Chesapeake Bay Region is not only my home, but it also provides the inspiration and ingredients for many of my favorite creations” -- Jon Dornbusch
Born and raised in Columbus, Ohio, Executive Chef Jon Dornbusch was drawn into the culinary world during high school. Starting out as a dish washer at a fine dining restaurant, The Refectory Restaurant, he was fascinated by the inner workings of the kitchen. A quick study, Jon was fired up, at the urging of the owners and several chefs and he was quickly off to attend the prestigious Culinary Institute of America in Hyde Park, New York.
Apprenticeships at the Hilton International-managed Windows on the World at the World Trade Center and the five-star Bellevue Palace Hotel in Bern, Switzerland, allowed Jon to develop his craft with an artistic international flair deeply rooted in the significant classical technique, utilizing only quality ingredients. Jon’s culinary philosophy reflects his preference to incorporate fresh, local, seasonal ingredients and combine them to enhance and emphasize the beauty and subtlety of the ingredients.
Jon's twenty-plus years' experience cooking for celebrities, heads of state and world leaders in some of Washington DC’s largest kitchens, serves him well in his current position as Centerplates Executive Chef at the Walter E. Washington Convention Center, overseeing all food production.
Jon resides in Edgewater, Maryland, with his wife, Mary Anne and their dog, Sailor enjoying the relaxing Chesapeake Bay lifestyle.
His exceptional skills developing and delivering a complete range of dining services in large scale operations with emphasis on continued revenue enhancement and cost controls combines with his strong record of nurturing customer loyalty, delivering a fine dining experience with creativity, consistency and flair in a wide variety of styles and cuisines.
From Regional American and international cuisines, with expert menu planning for à la carte, banquets and special events. With expertise in budgeting, planning and implementation for creative dining services, with strong attention to creativity, quality, consistency and profitability. His versatility and experience displayed in sophisticated American and European kitchens, with recent culinary training in the Tuscany region of Italy, the Castillo de Leon region of Spain, Argentina, Chile and France.
Jon's refined palate exhibits a sophisticated flair for food and wine pairings and richly exciting recipe development.
Executive Chef at Boston Park Plaza Hotel, Boston, Massachusetts, he developed exquisite menus, recipes and SOP for new restaurant, room service and banquet department, created presentations for buffets, designed custom seasonal menus for social events, weddings and promotional client events and effectively reduced food cost through innovative strategy. Awarded manager of the year 2012.
His 12 years as signature Executive Chef at Washington DC's OMNI SHOREHAM HOTEL, 2001 to 2012, afforded Jon full responsibility for all menus and food production, producing annual revenues of $20 million, food and beverage. He seamlessly planned and executed menus for gala dinners and receptions for visiting dignitaries, corporate events and high profile social functions and expertly redesigned four kitchens. Awarded Manager of the Year in 2003 and 2007.
As Executive Chef for WASHINGTON PLAZA HOTEL, Jon rebuilt the food and beverage operation, developed the overall theme and design for new restaurant and lounge, including menu concept and staff development, increasing revenue by 400 percent.
He is a distinguished member of Chaine des Rotisseurs, Chef Rotisseur.