Sorry it has been a while, I have been super busy getting things together for Catalyst restaurant in Cambridge Ma, we have been working night and day to get this project into a working state, not just with the construction but with everything else, I cant wait to share more recipes with you and other fun things, In this hiatus from 28 degrees I have had the opportunity to do some work with the ex chef of Villa Matta Mike P. here in boston as well as working closely with the chef owner of duexave in boston chef Christopher Coombes. Now that all of the construction is complete and there are only a few days to really call this place complete Chef William Kovel has had more of a chance to step into the kitchen and help Anthony Mozzatta and my self develop the up and coming lunch menu, and share his talents with ours to make a great menu and put some of our talents to work. I will be setting a day soon to write new recipes and photos for my face book. I hope we are all still cooking at home and really striving to bring back and older fashioned way of life, like dinner at a kitchen table!!
About Me
- Chef Jon Sargent
- Boston, MA, United States
- Free lance Chef. A Middlebury, Vermont native, Chef Jon Sargent worked his way up through the ranks of kitchens starting as a dishwasher. His career in the kitchen has taken him across the country and back. Sargent moved to Boston first in 2005 where he helped open OM Restaurant | Lounge in Harvard Square, working under chef Rachel Klein. He then headed west to Wisconsin, taking a Sous Chef position at Stout's Island Lodge. Next he headed south, travelling to Naples Florida to work for the D'Amico Corporation with chef Andrew Wicklander. Back in Boston chef Jon worked as chef d' cuisine for Chef William Kovel at 28 degrees in the south end of Boston where he worked diligently on the restaurant's seasonal, globally-influenced menu. After taking up the ranks as sous chef at Catalyst restaurant in cambridge massachusetts, Jon has been on a journey of developing his style of cooking, and focusing on the development of his own restaurant.
