Chef Jonathan Pye began his culinary career in 1986 as an apprentice in a 16th-century hotel in England, later gaining experience at various restaurants before moving to Kansas City in 1997. At Arcadian in Overland Park, he won the Pitch Iron Fork competition twice.
After returning to England, he opened Ruby’s Restaurant, focusing on locally sourced fresh fish. He then joined Culinaire International as a traveling Chef, leading events at cultural institutions across the U.S., earning the Executive Chef of the Year award in 2008.
Pye continued his career at the Nelson-Atkins Museum of Art in Kansas City, refining his skills while leading the museum’s culinary team through over 800 annual events, including a 10-course dinner for Ferran Adrià and the James Beard Taste America event.
Six years ago, Pye became Corporate Chef for the West region at American Dining Creations. A year ago, he was promoted to Vice President of Culinary, overseeing the company’s culinary operations nationwide.