Jonathon Sawyer – Chef Owner
Chef Jonathon Sawyer, a Cleveland native, first learned to cook at the age of 13. He attended the University of Dayton and graduated from the Pennsylvania Institute of Culinary Arts. His post-graduate career started at The Biltmore Hotel in Miami and continued alongside renowned chef Charlie Palmer in New York at Kitchen 22.
Following his work with Charlie Palmer, Johnathon moved back to his hometown to open Lolita as Chef de Cuisine for his friend and colleague, Michael Symon. This relationship fostered many new opportunities for Jonathon and eventually led him back to New York City to open another Michael Symon venture, Parea. While serving as Parea’s Executive Chef, the restaurant received a two-star review from The New York Times and a five-star review from Time Out: New York.
In 2007, Jonathon moved back to his hometown to pursue his dream of opening his own restaurant. This dream was realized in the opening of Bar Cento, a modern Roman enoteca in Cleveland’s Ohio City neighborhood. During his tenure as Chef and Partner, Bar Cento received many accolades (Northern Ohio Live‘s Best New Restaurant) and also brought Jonathon much personal attention as well, including the Rising Star Chef award from both Restaurant Hospitality and GAYOT. In April of 2009, Jonathon opened The Greenhouse Tavern on Cleveland’s East 4th Street — a French and seasonally inspired gastropub and Ohio’s first “green” restaurant, as certified by the Green Restaurant Association.
The Greenhouse Tavern was recently named one of the Top Ten Best New Restaurants in the United States by Bon Appetit as well as Best New Restaurant by Cleveland Magazine. The restaurant also claimed 2nd-place at New York City’s Burger Bash 2010. Last year, Jonathon was honored as one of Food & Wine Magazines’ Best New Chefs. He has made several national television appearances on programs such as Dinner Impossible, Iron Chef America and Best Thing I Ever Ate.
Following the success of The Greenhouse Tavern, Chef Sawyer decided it was time to open another restaurant. He looked in his hometown of Cleveland and decided to fill a void of one of his favorite foods. While living in New York as a young chef, Sawyer found himself drawn to the simplicity and steadfastness of ramen. Noodlecat was born. In July 2011 Chef Sawyer opened his second certified green restaurant, Noodlecat. Noodlecat is an American Japanese mashup focusing on local ingredients, sustainability, and the most interesting take on ramen Cleveland has ever seen.
Sawyer is also behind the first pop up restaurant group in Cleveland, Brick & Mortar Popups. Chef Sawyer put on his first pop up restaurant alongside Top Chef alum, Lee Anne Wong. Chef Wong and Chef Sawyer introduced the city of Cleveland to Easy Japaneasy for three nights in June of 2011 to amazing reviews.
When outside the kitchen, Jonathon enjoys walking his two dogs, spending time with his wife, Amelia, and foraging with his two children, Catcher and Louisiana. His local culinary involvement includes participation in organizations such as Slow Foods, The Countryside Conservancy, The Cuyahoga Valley National Park Association, and the Green Building Coalition. Jonathon is a tireless supporter of the green movement, local agriculture, and sustainable businesses both in Northeast Ohio and around the country.
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. This past year 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 brings 12 years of special event planning experience that she acquired working in New York and Ohio while working at her family’s business, ABC Rental. Her passion for the environment and the eco movement will be a valuable asset to The Greenhouse Tavern.
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, 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 menu at The Greenhouse Tavern. 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
