Jonathan Black

Chef Jonathan Black's culinary philosophy is profoundly rooted in an obsessive commitment to hyper-local, sustainably sourced ingredients, primarily from within a 100-mile radius of Carmel. He fosters direct, long-standing relationships with specific farms such as Dirty Girl, Lonely Mountain, Serendipity, Four Sisters, and Borba, as well as local fishers. This dedication often sees him foraging for wild herbs himself or receiving direct deliveries from boats at sunset, ensuring that ingredients arrive alive and pristine. This rigorous farm-to-table and boat-to-kitchen ethos is not merely a trend but a fundamental principle that directly inspires his daily menu, allowing him to authentically "put our money where our mouth is" in the food he serves. Beyond sourcing, his vision for Chez Noir, co-created with Monique Black, is to establish a "comfortable village bistro, attired for fine dining," drawing inspiration from Parisian bistronomy. This concept masterfully balances "quality and technique" with an emphasis on creating a "personal, fun, and palpable energy" in the dining room, aiming for an intimate experience akin to "the best kind of dinner party" rather than a stuffy endeavor. Black adeptly applies his classical French culinary background with a liberating freedom, rejecting rigid rules to celebrate and showcase the unique "sense of place" inherent in Carmel and Monterey Bay. This philosophy permeates every aspect of the restaurant's operation, from making salt from foraged seaweed and dry-aging fish to hand-turning pasta and curating natural wines from ethical, small growers, demonstrating a holistic mastery and profound respect for every element of the culinary process. Chef Black's technical style is a sophisticated synthesis of his extensive fine dining background—honed at legendary establishments like Thomas Keller's Per Se, Dominique Crenn's Atelier Crenn, and the three-Michelin-starred Quince—with an unwavering reverence for seasonal, local ingredients. He champions "Parisian bistronomy," seamlessly integrating elevated techniques with a welcoming, unpretentious execution. This mastery is evident in Chez Noir's commitment to in-house production, encompassing charcuterie, hand-turned pasta, dry-aged fish, and even house-made salt from foraged seaweed, showcasing a meticulous, hands-on approach from foundational elements to finished plates. His approach to flavor centers on amplifying the inherent qualities of pristine ingredients, often through precise and innovative methods. An exemplary instance is the cold-smoking of tomatoes for a simple burger during his tenure at Sierra Mar, transforming it into an experience of "profound" sweetness and smokiness. Similarly, live abalone is delicately sliced and lightly seared in abalone liver butter, imparting a "nutty, savory richness." Plating at Chez Noir is often described as artistic and precise, with dishes like the "fantasme de legumes"—a carpaccio of crudités layered over creamy stracciatella—and the Santa Barbara hamachi crudo, adorned with delicate, "tweezer-work" fans of heirloom cucumbers and nectarines, demonstrating a keen eye for visual elegance. He also embraces the playful, elevating seemingly humble items like beer-battered green pole beans. His most legendary signature dishes include: * **Abalone Skewers**: A Michelin-starred highlight, featuring live abalone delicately sliced, lightly seared in abalone liver butter, and elegantly speared on a native bay laurel twig. * **Agnolotti**: A guest favorite, this pasta is stuffed with creamy sweet corn, garnished with fresh zucchini and their blossoms from Borba Farms, and finished with earthy bolete mushrooms. * **Fantasme de Legumes**: An artistic composition of various crudités arranged as a carpaccio over creamy stracciatella cheese, drizzled with Carmel Valley olive oil. * **Santa Barbara Hamachi Crudo**: An artful presentation featuring delicate slices of hamachi topped with a fanned arrangement of heirloom cucumbers and nectarines. * Other notable dishes include the profound cold-smoked tomato burger (from his Sierra Mar days), duck liver toast, abalone sausage stuffed chicken wing, uni-topped spaghetti alla chitarra, and a rotating selection of classic French pastries such as mille-feuille and vanilla canalés de Bordeaux.

Career

• Chef Owner at Chez Noir Carmel, Carmel, California
• Executive Chef at Post Ranch Inn, Big Sur, California
• Executive Chef at Atelier Crenn, San Francisco, California
• Executive Sous Chef at Pineapple and Pearls Restaurant, Washington, District Of Columbia
• Chef De Cuisine at Quince Restaurant, San Francisco Bay Area
• Head Chef at Governor Restaurant
• Chef De Partie at Thomas Keller Restaurant Group
• Chef De Partie at Corton Restaurant, New York, NY