Jonah Resnick

Jonah Resnick is Executive Chef at Carbone Miami Beach in Miami Beach, United States. His career has been built kitchen by kitchen, with a path shaped by the demands of serious restaurants and the steady work of prep, service, and consistency. Denison University is the starting point in his formal education, before he moved into a sequence of high-pressure kitchen roles that defined his craft. He began with work at Bistro 110 in Chicago, Illinois, then at Daniel in New York City, New York, where, from 2007, he served as commis and rotisserie station cook. Those early positions placed him close to the mechanics of the line, where repetition, timing, and control matter every day. From there he moved back to Chicago as Sous Chef at Blackbird, then to New York City, where, from 2011, he served as Sous Chef at Torrisi Italian Specialties. That stage added to the Italian-American line that runs through his career and established the disciplined, detail-driven style associated with his work. At Carbone in New York City, his responsibilities expanded in a clear sequence. From 2013, he served as Executive Sous Chef, then Head Chef. In 2014, he became Corporate Chef of the Carbone Brand at Carbone. These titles marked a progression from station-level authority to broader oversight, reflecting a growing scope within the brand and a deeper command of the work. In 2015, he became Executive Chef at Carbone at Aria in Las Vegas, Nevada, carrying the same standards into a new room and a new city. Resnick’s current position at Carbone Miami Beach continues that trajectory. The role reflects the same requirements that shaped his earlier stops: keeping service moving, maintaining standards night after night, and making sure the details land consistently. His background brings together experience in Chicago, New York City, Las Vegas, Hong Kong, and Miami Beach, with Carbone serving as a central thread through the later stages of his career. The record shows a maker defined less by a single destination than by a steady progression through kitchens where pace, repetition, and attention to detail are essential. Italian-American dining is the clearest specialty in his background. From Torrisi Italian Specialties to Carbone and onward through later Carbone rooms, the style provides the strongest line through his work. The titles he held and the rooms he worked in show a cook who advanced through demanding kitchens by building consistency, discipline, and command over time.