Q & A with Chef Seeholzer

Chef Jonathan Seeholzer

Cleveland’s long history is filled with dynamic duos … Big Chuck and Little John. Lanigan and Webster. Mark Price and Brad Daugherty. Ernest Byner and Kevin Mack. But it’s the culinary scene in this city on the shores of Lake Erie that produced Cleveland’s latest prolific pair.

Chef Jonathan Seeholzer is a chef and partner at  The Greenhouse Tavern and  Noodlecat restaurants in Cleveland, Ohio. A graduate of The Culinary Institute of America in Hyde Park, Seeholzer cut his teeth under acclaimed Iron Chef Michael Symon, opening the chef’s iconic Cleveland establishment, Lolita.

Today, Seeholzer and partner/chef Jonathon Sawyer have launched their own destination restaurants. Seeholzer, a Cleveland-born advocate of fresh and local cuisine, is a meat connoisseur, both by choice and by trade. Cruise around Northeast Ohio long enough and you’re bound to see the chef visiting some local farmer, gathering seasonal fruits and vegetables to pair with his premium menu offerings.

Aside from your own, what’s your favorite restaurant?
Motorino in NYC

What’s the hottest trend in food right now?
Healthy Eating

How would you describe your style of cooking?

If you could have any meal, what would it be?

Are there any chefs you try to emulate?
Jonathon Sawyer, of course

When you’re not in the kitchen, what are you doing with your free time?
Spend time with my kids & family.

The world’s foremost authority on food is?
Personally, I don’t follow a lot of “authority” on food. Just eat & cook what tastes good to you.

The one book every chef should have in the library is?
Meat Practices Guide

If you could have only four ingredients in your pantry, what would they be?
Butter, Beef, Olive Oil, Thyme

What’s the most expensive meal you’ve ever prepared?
White truffle dinner for 50 people, $17,000

What is your favorite food/dish?
Beef Wellington

[Editor’s note: Here’s a tasty Beef Wellington recipe!]

Published by

Bryan Schaaf

Bryan is a modern-day Hamburglar, minus the mask and kitschy catch phrase. There’s not a burger on the planet he wouldn’t take on — even those token ones for customers with less-adventurous palates. In his spare time, he’s a soccer junkie, musician, husband and father of the most adorable little carnivores this side of Jurassic Park.