Chef Jonathan Zaragoza grew up on Chicago’s South Side, immersed in a family whose bond was forged through cooking. His earliest memory of the kitchen involves standing on a step stool at age five, helping his mother stir eggs. By 12, Jonathan was honing his skills in the backyard, learning to make birria—a roasted goat specialty from Jalisco—using a wood-burning oven built by his grandfather and father. His responsibility: tending the fire, ensuring it was just right for the overnight roast.

In 2007, his family opened Birrieria Zaragoza, creating a foundation for Jonathan to blend tradition with innovation while diving into Chicago’s dynamic hospitality scene. From early stints at acclaimed restaurants like Sepia and Sixteen, where he gained invaluable Michelin-level experience, to becoming the executive chef of Masa Azul at just 22, Jonathan's culinary journey has been marked by bold steps and critical acclaim.