Us

When Jonathon and Amelia Sawyer first moved back to Cleveland from New York City, they knew that they wanted to open a restaurant that embraced simplicity and approachability. Jonathon has always believed that the proximity of the farm and soil to a restaurant correlates directly to the quality of its food. This idea encouraged the two to open a restaurant, The Greenhouse Tavern, which evokes the farm to plate movement.

After their two children Catcher & Louisiana were born, their eyes had opened further to the belief that giving back to the environment will increase the taste, the economy, and the sustainability of food. Sawyer collaborated with the Green Restaurant Association to become the first certified green restaurant in Ohio. The Greenhouse Tavern will follow green principles of organic and environmentally friendly ingredients while using recyclables and highly developed methods of composting, sourcing alternate energy, and focusing on conservation practices.

Chef Sawyer’s involvement with the local Slow Foods Convinium & the Cuyahoga Valley Conservation Society has inspired and embraced his belief in creating menus & recipes defined solely by the land of local communities. The Greenhouse Tavern will be a small step towards the evolving relationship between the farm and the plate via actively supporting the neighboring communities, fundamentals of the eco movement and local farms & farmers.

What is The Greenhouse Tavern's Mission?

We are guided by two principles: the idea that the proximity of the farm and soil to a restaurant correlates to the quality of its food and that environmentally conscious or green business practices are fundamental. Using these two complementary principles we will serve food inspired by classic recipes interpreted with local ingredients in a casual atmosphere at approachable prices.

How do we put our mission into action and who has helped us along the way?
Please read our "Sustainability Initiatives" document detailing a few of our actual green practices plus our "Back of Menu" document listing our partners, suppliers and staff who are all responsible for making it happen.

 

Jonathon Sawyer – Chef Owner

Chef Jonathon Sawyer is proud Clevelander and a graduate of the Pennsylvania Institute of Culinary Arts. He began his culinary career at The Biltmore Hotel in Miami before working in New York City alongside Charlie Palmer at Kitchen 22.  Chef Sawyer worked as Chef de Cuisine for his friend and colleague Michael Symon, and then became Symon’s Executive Chef at Parea, receiving a two star review from The New York Times.

 

In 2007, Jonathon moved back to his hometown to pursue his dream of opening his own restaurant. Before his dream was realized, chef Sawyer partnered with a local entrepreneur to open Bar Cento, a modern Roman enoteca in Cleveland’s Ohio City neighborhood.  During his tenure as Chef and Partner, Bar Cento received many accolades, including Northern Ohio Live‘s Best New Restaurant, and brought Jonathon much personal attention, earning him the Rising Star Chef award from both Restaurant Hospitality and GAYOT.

Since those days Jonathon has opened two two restaurants in Cleveland, his flagship The Greenhouse Tavern, a French and seasonally inspired gastropub and Noodlecat, a mash-up noodlehouse focusing on local ingredients, sustainability, and the best ramen Cleveland has ever seen.  Both restaurants are certified by the Green Restaurant Association, and The Greenhouse Tavern has earned many accolades including Best New Restaurants in the United States by Bon Appetit Magazine.  Jonathon Sawyer was also honored as a recipient of Food & Wine Magazine’s Best New Chef award in 2010.

With the opening of Noodlecat also came the concept of Brick & Mortar Pop-ups, Cleveland’s first pop up restaurant group. The pop-up restaurants have become a huge hit and include guest chefs Lee Anne Wong, Jeff Michaud, Jason Roberts, Amanda Freitag and more.  Chef Jonathon Sawyer has also made several national television appearances including Iron Chef America, Dinner Impossible, Unique Eats, and Best Thing I Ever Ate.

Chef Jonathon Sawyer started the Tavern Vinegar Company in 2011. He can often be found in the cellar of his century home where he ferments over 300 gallons of single origin and blended wine, beer and malt vinegars for the restaurants and for retail sale.  Tavern Vinegar Co. is available on the Greenhouse Tavern website and in specialty shops around the country including Publican Quality Meats in Chicago, Room Service in Cleveland, and Revival Market in Houston.

When Jonathon is not in the kitchen he is surrounded by his family, his wife Amelia, son Catcher, daughter Louisiana, dogs Potato and Vito, and chickens Acorn, Bunny, Ginger, Trout, Bear & Squid. Jonathon is a tireless supporter of the green movement, local agriculture, and sustainable businesses both in Northeast Ohio and around the country.

 

Chef’s not done yet! A second Noodlecat location opened in Cleveland’s Historical West Side Market in April 2012, “Sawyer’s Street Frites,” launched in the Cleveland Browns Stadium just in time the 2012-2013 football season and “SeeSaw Pretzel Shoppe” is now serving Bavarian style bretzels at the Quicken Loans Arena.

Amelia Zatik Sawyer – Owner

Amelia Zatik-Sawyer first became interested in all things food when she became Jonathon Sawyer’s roommate on the lower east side of Manhattan in 2002. She was working as a special event manager for an upscale lounge in the city and he was chef at Charlie Palmer’s Kitchen 22. Their crazy schedules eventually brought them together and Jonathon introduced Amelia to the simplicity of a meal. She has been hooked on his food (and love) ever since.

They gave birth to their first child Catcher a year after moving in together in the LES. In between the birth & the wedding they moved back and forth from New York City to Cleveland. In 2009 Amelia gave birth to their first daughter, Louisiana. They decided that they would remain in the city that they both grew up in and pursue their dream of opening a restaurant that defined their beliefs and values and Jonathon’s simplistic approach to using organic and local ingredients in his food.

Amelia enjoys writing her blog, Chef’s Widow, a chronology of the life of a chef’s wife. She also adores hanging out with her kids, Catcher & Louisiana as well as her canine kids, Potato & Vito.

Jonathan Seeholzer – Chef Owner

Jonathan Seeholzer’s passion for food and the restaurant industry began when he was a dishwasher at the White Oaks. His hard work and dedication made him Lead Line Cook by age fifteen. After receiving his degree at The Culinary Institute of America in Hyde Park, New York, he worked at The University of Notre Dame alongside Executive Chef Donald Miller. Chef Miller became Jonathan’s mentor, catering to his passions and teaching him the art of charcuterie. Two years later Jonathan took this passion to Chicago and worked for Chef Martial Noguier.

In  2005, Jonathan teamed up with Michael Symon and Jonathon Sawyer to open Lolita in Cleveland, Ohio. Chef Sawyer & Chef Seeholzer began a working relationship as well as a friendship that would allow them to collaborate together for the opening of The Greenhouse Tavern & Noodlecat.

Brian Goodman – Chef Partner

Chef Brian Goodman’s formal training began at Rutgers University, graduating third in his class and earning a Cordon Blanc Award. Goodman then worked professionally in New Jersey kitchens where he was introduced to sustainable practices and the farm to table movement. He was eager to branch out and after completing classes in restaurant management in New York City he knew that this is where his passion for food could grow.

Goodman earned a spot with Charlie Palmer & Jonathon Sawyer at Kitchen 22, where he became Executive Chef in 2004. After a brief time at The Union Square Café he reconnected with Chef Sawyer to open Parea, working under Iron Chef Michael Symon. He remained at Parea until moving to Cleveland in 2008 to open The Greenhouse Tavern, where is now Chef/ Partner. In 2011, he defeated 20 local chefs in the Maker’s Mark Chef Jam competition at the Rock and Roll Hall of Fame. In 2012 Goodman appeared as a featured sous chef in Kitchen Stadium on Iron Chef America.  Most recently he was named one of Restaurant & Hospitality Magazine’s 9 to watch in 2012.

Goodman’s style of cooking is heavily influenced by the Mediterranean. He enjoys playing racquetball, spending time with his girlfriend Liz & his dog Jovi. He currently resides in Cleveland, Ohio but still talks like he’s from the Jersey Shore.

Matt Danko – Pastry Chef

 

Pastry Chef at The Greenhouse Tavern & Noodlecat, Matt Danko began his cooking career at age 13 at a pizza shop in his hometown of Northfield, Ohio. Initially trained in fine art and education, Danko graduated from The Kent State University in 2006. Creativity, passion, and self-directed culinary training quickly led him back into the kitchen.

Danko began working as a line cook with Chef Jonathon Sawyer in 2009; he was young, eager, and ready to learn. Sawyer immediately recognized his talent and abilities and after two years of dedicated hard work, Danko began creating the dessert menus at The Greenhouse Tavern & Noodlecat. In 2012 Danko was one of two pastry chefs nationally recognized with an Eater.com Young Gun Award. Finding inspiration in art, music, food and fashion, Danko creates desserts that are traditional & trendy, fun & formal, and absolutely delicious.

 

Jonathan Sin-jin Satayathum – Principal Designer & Sustainability Director

Jonathan Sin-jin Satayathum is a man of many trades. Initially trained in photo-illustration & environmental studies, Sin-jin graduated from The Rochester Institute of Technology in 1994. He traveled the west coast and Rocky Mountains as a photographer, but eventually made his way back to Cleveland. His “temporary” job at The Great Lakes Brewing Company became the catalyst for his design work and passion for the restaurant industry. He later completed a degree in interior design at the Virginia Marty College of Art & Design and became a LEED Accredited Processional by the USGBC.

Sin-jin crossed paths with Jonathon Sawyer & Jonathan Seeholzer while working at Michael Symon’s Lolita.  His passion for sustainable living and his background in art & design made Sin-jin the perfect candidate for designing a restaurant like The Greenhouse Tavern. Under his guidance, The Greenhouse Tavern is  the first 3-star GRA certified restaurant in Ohio. Sin-jin is currently a freelance designer at : : designspace and continues to work with The Greenhouse Tavern team. Read More