We are proud to announce that we have promoted Jonathan Merritt to Executive Chef
San Francisco, CA (Vocus/PRWEB) June 14, 2011
Locavore, a Bernal Heights restaurant dedicated to serving the finest local, organic and sustainable food in San Francisco, recently promoted their Chef de Cuisine, Jonathan Merritt, to Executive Chef. He has unofficially been acting as Executive Chef since March, and will continue Locavore’s New American style, using locally sourced ingredients and whole-animal cooking.
“We are proud to announce that we have promoted Jonathan Merritt to Executive Chef,” Locavore stated. “Jonathan has been acting in that capacity for several months and we are happy to officially recognize him” in the role of Executive Chef of the San Francisco organic restaurant.
In the food industry since he was 15, Merritt joined Locavore with experience and a dedication to excellence to match his ideas. After his studies at the Boise State Culinary Arts Program, Merritt moved to Portland, where he worked alongside several famous Portland chefs in successful restaurants including Pok Pok. Merritt’s expertise in French and Thai cuisine brings a new dimension to Locavore’s menu.
He replaces Locavore’s founder Jason Moniz as Executive Chef. Moniz will continue his role as a partner/co-owner of Locavore, but he will spend more time on special projects, including an expansion of the celebrated in-house sausage production.
For more information about Jonathan Merritt’s promotion, or any of Locavore’s products or services, call (415) 675-8142, visit view them on the web at http://www.locavoreca.com, or visit their restaurant, located at 3215 Mission Street in San Francisco’s Bernal Heights neighborhood.
About Locavore Restaurant
Locavore is a unique restaurant in San Francisco that specializes in preparing foods made only from ingredients purchased from farms within 100 miles of the City. They work with a network of about 25 farms and ranches that report fresh food availability to Executive Chef Jonathan Merritt daily. Merritt bases the menu each day on the availability of ingredients and what he can find at the farmer’s market, where the abundance of fresh food provides additional inspiration.