Jonathan Silveira is a first-generation American whose cooking draws deeply from his father's Portuguese food traditions and his mother's Dutch Indonesian palate. His culinary vision has matured into an appreciation for “fine food” rather than simply “fine dining.”
After graduating from culinary school in Austin, Texas, Jonathan discovered his love for Italian cuisine and seafood under Food and Wine Best New Chef Will Packwood. It was here that the straightforward approach of highlighting seasonal ingredients began to shape his philosophy in the kitchen.
Relocating to Seattle in 2007, Jonathan was struck by the region’s abundance of fresh produce and seafood. Cooking and eating became a lifestyle, one that included foraging for wild mushrooms, fishing, and harvesting shellfish— pursuits that continue to fuel his creativity.
His passion for fermentation led him to Red Table Meat Company, where owner Mike Philips taught him the time-honored craft of Italian pig butchery and salumi making. Working alongside farmers that raised heritage-breed pigs, Jonathan saw firsthand how proper animal husbandry directly affects meat quality. These old world techniques became an important influence and a catalyst for creating meaningful modern food.
Working closely with James Beard finalists Jamie Malone and Erik Anderson, Jonathan spent several years developing a robust, French-influenced baking program focused on naturally leavened breads, laminated pastries and classic patisserie.
To deepen his knowledge, Jonathan joined Baker’s Field Flour and Bread under James Beard semi-finalist Steve Horton. There, he learned to use a New American Stone Mill to produce nutritious breads made from whole grain flours baked in a wood-fired oven. Locally sourcing and milling grain created quality and flavor, while putting the control in the hands of the baker.
Determined to hone his skills even further, Jonathan arranged stages at leading San Francisco bakeries including Arsicault, Rosalind Bakery, and Tartine— invaluable opportunities to rub elbows with industry leaders and see first hand, techniques and skills that have shaped his own baking style.
Beyond the kitchen, Jonathan finds balance in pursuits like chess and hunting down rare cigars—but his greatest joy is sharing precious moments with his wife and daughter in the Twin Cities.