Chef
Jon Shook
- Discipline
- Chef
- Based in
- Los Angeles, California, United States
i. Biography
Jon Shook’s kitchen path runs through a sequence of rooms that reward speed, repetition, and range. He trained at The Art Institute of Fort Lauderdale, then moved from Florida to Vail and on to Los Angeles through roles at The Strand in Miami, Mark's Place in Miami, The Wildflower in Vail, Colorado, and Chadwick in Los Angeles. By the time he became chef and co-owner at Animal in Los Angeles (until 2023), the work had settled into a style shaped by movement: direct, disciplined, and built from constant adjustment. Today, that same operating logic spans several Los Angeles kitchens. Jon is chef and co-owner of Son of a Gun, chef and co-owner of Jon & Vinny's, chef and co-owner of Helen's, and chef and co-owner of Petit Trois. The rooms differ, but the throughline is clear: kitchens that run on pace, personality, and a sense of what the city will actually use.
The Path
The trajectory matters here because each stop added a different kind of pressure. At The Strand and Mark's Place in Miami, then The Wildflower in Vail, Colorado, and Chadwick in Los Angeles, the work required adaptation rather than repetition. That progression is what later gave Animal in Los Angeles (until 2023) its weight in the city’s dining conversation: the restaurant was not an isolated move, but the point where those earlier kitchens came into focus.
The Work Today
When Jon Shook says, “One thing me and Vinny do constantly, when we're out traveling, we're always looking for what L.A. doesn't have,” the line describes method more than marketing. It puts travel in service of a specific local brief: find what is missing, then build something that has to make sense back home. Los Angeles is the test surface, and the standard is whether an idea can hold up in a city that already knows how to eat. “We treat everybody the same there” places the emphasis on service culture. The point is not performance for its own sake, but consistency in the room: a dining room that keeps its hierarchy low and its pace steady. Read that way, the restaurants are extensions of a practical rule set—what matters is not only the plate, but the way the work lands with the people in front of it.
Signature
Jon's signature dishes include Scallops with Potato Pancakes and Caviar Sauce, Pan-Seared Octopus with Italian Vegetable Salad, Braised Pork Shoulder with Chimichurri, and Sunchoke-Kale Hash with Farro. The range points to a kitchen that works across richness, brightness, and texture without narrowing into one register.
In Their Words “One thing me and Vinny do constantly, when we're out traveling, we're always looking for what L.A. Doesn't have.” “We treat everybody the same there.”
Acclaim
Jon's honors include James Beard Award, Best Chef: West (2016) and Food & Wine Best New Chef (2009).
Profile updated July 2026
FAQ
Asked of Jon
What is Jon Shook's current role?
As of 2026, Jon Shook is Chef and Co-owner.
Where did Jon Shook train or study?
Jon Shook trained at The Art Institute of Fort Lauderdale.
What recognition has Jon Shook received?
James Beard Award, Best Chef: West (2016).
