Jonathan Harris

Jonathan Harris works the pass at Linde in Fislisbach, where the job is less about presentation than repeatable control: prep, timing, pressure, and the ability to keep flavor moving with the service. The kitchen context is plain, but the position is not. As chef, Harris brings a perspective shaped by his Costa Rican and African-American backgrounds, and that mix reads in the contrast he favors, brightness against richness, warmth against restraint. Today, Jonathan Harris is chef of Linde. The role puts him inside the daily mechanics of the restaurant, where consistency matters as much as invention and every plate has to hold its place in the line. Harris’s current post is chef at Linde in Fislisbach. That status means steady execution under service conditions, not rhetoric. In a kitchen, authority is earned through repetition and control, and Harris’s work is framed here in those terms. His background is not treated as decoration; it is part of the structure of the cooking itself. Jonathan's signature dishes include lobster-and-crab knuckle sandwich. The name lands hard: direct, a little combative, and built to answer demand without pretending to be anything else. Harris gives the reasoning plainly: “Lobster rolls are for the summer. But everybody was complaining and asking for a hot one. That’s where the name came from. It’s a knuckle sandwich. It was me being upset at everyone who was asking for a hot one.” He adds: “I was like, I don’t understand the concept.” The dish reads as a response to a request, but also as a bit of kitchen language made into a name, practical, blunt, and personal. “Lobster rolls are for the summer. But everybody was complaining and asking for a hot one. That’s where the name came from. It’s a knuckle sandwich. It was me being upset at everyone who was asking for a hot one.” “I was like, I don’t understand the concept.” No awards are cited for Jonathan Harris.