Jonah Resnick

Coming Up

Denison University is the starting point in Jonah Resnick’s formal education, before the kitchen work began across a run of high-demand rooms. Early roles at Bistro 110 in Chicago, Illinois, and then Daniel in New York City, New York, where, from 2007, he served as commis and rotisserie station cook, placed him close to the mechanics that define a line. Those positions are where repetition matters, where timing is learned in real service, and where a cook starts to understand how consistency is built. The next stage came in Chicago, Illinois, as Sous Chef at Blackbird, then in New York City, New York, where, from 2011, he served as Sous Chef at Torrisi Italian Specialties. That movement adds another layer to the Italian-American repertoire in his background, with Torrisi Italian Specialties standing as a key point in the progression. The craft here is not fixed or ornamental; it is a working style shaped by discipline, pace, and attention to detail. At Carbone in New York City, New York, the climb tightened into a sequence of larger responsibilities: Executive Sous Chef from 2013, Head Chef from 2013, and Corporate Chef of the Carbone Brand at Carbone from 2014. That progression moves from station-level authority to broader oversight, showing how the role expanded as the brand expanded. In 2015, he became Executive Chef at Carbone at Aria in Las Vegas, Nevada, carrying the same approach into a new room and a new city.

Where They Are Now

Carbone Miami Beach in Miami Beach, United States is where Jonah Resnick is now positioned as Executive Chef. The role is about daily execution: keeping the room moving, keeping the work consistent, and making sure the details land the same way service after service. It brings together the earlier stops in Chicago and New York City, along with the stepwise responsibilities built inside Carbone. Italian-American dining is the specialty that runs through the record. From Torrisi Italian Specialties to Carbone, and then onward to Hong Kong and Miami Beach, the style provides the clearest line through the career. The language of the work is familiar, but the standard is exacting: the kind of cooking that depends on control, repetition, and a disciplined respect for the form.

Career - Executive Chef — Carbone Miami Beach, Miami Beach, Florida - Worked at Bistro 110 — Bistro 110, Chicago, Illinois - Commis and rotisserie station cook — Daniel, New York City, New York (from 2007) - Sous Chef — Blackbird, Chicago, Illinois - Sous Chef — Torrisi Italian Specialties, New York City, New York (from 2011) - Executive Sous Chef — Carbone, New York City, New York (from 2013) - Head Chef — Carbone, New York City, New York (from 2013) - Corporate Chef of the Carbone Brand — Carbone (from 2014) - Executive Chef — Carbone at Aria, Las Vegas, Nevada (from 2015) Education: Denison University

Honors

The titles that matter here are the ones that track advancement through the kitchen: commis and rotisserie station cook at Daniel, Sous Chef at Blackbird, Sous Chef at Torrisi Italian Specialties, Corporate Chef of the Carbone Brand at Carbone in Hong Kong, and Executive Chef at Carbone Miami Beach. Taken together, they show a career built inside serious rooms, with each title marking a larger measure of responsibility and a deeper command of the work.

FAQ What is Jonah Resnick's current role? As of 2026, Jonah Resnick is Executive Chef. Where did Jonah Resnick train or study? Jonah Resnic