Jon Nodler

Coming Up

Training at University of Wisconsin set the base, but the craft was shaped in kitchens where precision and discipline were the operating standards. Jon Nodler moved through Merchant, The Madison Club, Fork in Philadelphia in 2012, and High Street on Hudson in New York in 2015, with each post sharpening the same skill set: clean execution, restraint, and a working confidence in technique. By 2017, the move to culinary director of High Street Hospitality Group widened the scope from one dining room to the larger structure behind it.

Where They Are Now

Since 2017, the work has sat at the level of group oversight, with Jon Nodler serving as culinary director at High Street Hospitality Group. That combination depends on balance: food that stays grounded and elemental without giving up polish, and a house style that treats completeness as part of the craft. "We make it all" is not a slogan here; it is the operating rule.

Signature

Jon's signature dishes include Seaweed Bucatini.

In Their Words “We have an in-house mentality: yogurt, bread, pasta, pastry... We make it all.” “We are approachable—no truffles, no Osetra caviar.”

Honors

Jon's honors include James Beard Award — Rising Star Chef (semi-finalist) (2015), Food & Wine Magazine — Best New Restaurant (2019), and StarChefs New York Rising Stars Award Winner (2017). The honors point to a career built on consistency rather than noise. Across Philadelphia and New York, and from line-level leadership to a broader culinary directorship, Jon Nodler’s record shows a steady hold on craft, a practical sense of hospitality, and a willingness to keep the work direct.