Chef Biography

Jonathan Basch

Growing up in a hectic family of six, cooking was a fundamental part of Jonathan Basch’s childhood with his mother being his inspiration. He has enjoyed working in the restaurant industry since 2001, and has received numerous culinary awards such as the 2007 Apprentice of the Year award from the Columbus chapter of the American Culinary Federation.

Basch joined the Cameron Mitchell family in 2007, as a prep cook for the opening of Marcella’s Short North, after graduating from the Columbus State Community College Chef Apprenticeship program. He soon became a line cook supervisor before being promoted to Sous Chef at Mitchell’s Ocean Club in 2008. After spending two months training at Mitchell’s Ocean Club, Basch came to his current position as Executive Chef for Molly Woo’s Asian Bistro. He says the associates at Molly Woo’s are what really make it a great place to work.

When Basch cooks at home, he enjoys preparing American comfort foods like roasts with mashed potatoes, and chili or stew with buttered noodles. 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 Dublin with his girlfriend 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.