From Our Team
For some, running a restaurant is a business. For us, it is our calling. Our passion for food and fine dining comes first, business second. We are a chef-driven restaurant. For you, that means fine dining at its best. We invite you to join us for an unforgettable culinary experience.
Executive Chef Jonathan Basch
Growing up in a hectic family of six and inspired by his mother, the love of cooking was a fundamental part of Jonathan Basch’s childhood. Since 2001 he has enjoyed working in the restaurant industry and has received numerous culinary awards, including the 2007 Apprentice of the Year award from the Columbus Chapter of the American Culinary Federation and 2014 Columbus States Chef of the year.
After graduating from the Columbus State Community College Chef Apprenticeship Program, Basch joined the Cameron Mitchell family in 2007 as a prep cook for the opening of Marcella’s in the Short North. He soon became a line cook supervisor at Marcella’s, then was promoted in 2008 to a position as Sous Chef at Mitchell’s Ocean Club. Basch was transferred from Mitchell’s Ocean Club to serve as Sous Chef for Molly Woo’s Asian Bistro at Polaris. After three years in that position, he was promoted to Executive Chef for Molly Woo’s, where he remained until early 2014.
In 2014 Basch was named Executive Chef for Cameron Mitchell Restaurants’ newest concept – Hudson 29 Kitchen + Drink, located in the Upper Arlington community of Columbus. There he is able to bring his culinary inspiration – American comfort foods – to life each day.
When Basch cooks at home, he enjoys preparing favorites like roasts, grilled and braised meats paired accordingly with the freshest of ingredients. He also has a knack for Mexican cuisine. He doesn’t have a signature dish he makes for friends and family, because he likes to mix it up and keep them guessing.
When he is not in the kitchen, Basch enjoys spending time with his family, although he admits many of those occasions still include cooking, and enjoying food with company. He currently lives in Hilliard with his wife and child.
Basch’s advice for aspiring chefs would be to always listen and learn from other chefs in all walks of life, because there are always lessons to be learned. He believes that it takes discipline and training to become a great chef.