Jonathan Fine’s varied career started as a Creative Director/Producer at the worldwide ad agency Doyle, Dane & Bernbach. He then worked as a commercial and fashion photographer in New York City, contributing to publications such as Harper's Bazaar, Redbook, Seventeen, and Paris Vogue.
In the mid 1960's, Jonathan decided to change gears and entered the famed Le Cordon Bleu cooking school in Paris. After 3 years, he graduated as a Master Saucier.
Returning to New York, he designed and opened several small restaurants for some old friends. In 1974 he met the late Warner Le Roy, who had just purchased what became the new Tavern On The Green in Central Park. After contributing to the design of the central kitchen and extensive menus, Tavern reopened with Jonathan as co-executive chef in 1976. He moved on to Mr. Le Roy’s Maxwell's Plum on 64th and 1st Avenues after a major renovation.
He remained in Manhattan several more years with his own restaurant consulting company, working with restaurants such as An American Place and Chanterelle. Chef Fine also became a free-lance food and wine editor/writer for Time-Life.
In the mid 1980s, Jonathan received an offer from A.I.D. (U.S. Agency for International Development) and the Group of Latin American States to move to Latin America to help develop infrastructures for tourism for the exploding ‘Eco-Tourism/Hotel’ industry in developing countries in the region.
After receiving training at Columbia University, he relocated to the central valley of Costa Rica. Based in San Jose, he decided to open his own restaurant, Oceanos, serving over twenty varieties of fish from the Atlantic and Pacific oceans (only about 125 miles apart!). Oceanos became the #1 restaurant in Costa Rica and Latin America, receiving tourists from all over the world.
Ready for a new adventure after six years, Jonathan returned to the Berkshire Mountains of Massachusetts where he continued to work as a consultant for the food and beverage industry. In the spring of 1998, he joined the Green River Inn in bucolic Sandgate, Vermont as their opening Chef. After a very successful season he was then invited to join the Cambridge Hotel in upstate New York (the legendary historic home of ‘Pie a la Mode’) as their Executive Chef. The Hotel was undergoing a major renovation, and Jonathan was tapped to design the award-winning central kitchen, plus design the dining rooms, as well as totally creating their extensive new menu (click here for Chef Fine’s original Cambridge Hotel Tavern Menu). In addition, Chef Fine hired and trained the staff of 30+, promoted and marketed the hotel and restaurant, and remained with the hotel through its first record-breaking season in 1999-2000.
Today, Jonathan now resides in Plattsburgh, New York. He continues his culinary talents with “Night Moves”, his private catering business — specializing in small, high-end dinner parties. He is also available to consult for weddings, wedding planning and business functions as well as the hotel/inn and food service industries. In addition, Jonathan has also happily returned to his creative roots as a photographer of the beauty in the natural world around him.