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Professional Chef

Jonathan Moreira

Chicago, IL

Chef Jonathan brings 18 years of professional cooking experience in restaurants, hotels, and catering companies on both the East Coast and in the Midwest. The youngest of four, born to Italian and Portuguese parents who met working at the Ritz-Carlton Boston, Jonathan grew up in the world of hospitality. His passion for food and cooking was sparked in a high school culinary arts class, and furthermore, on a trip to Le Cordon Bleu in London. Eventually, it led him to Johnson & Wales University, where he studied Food and Beverage Management. In 2016, Jonathan moved to Chicago to help open Duck Duck Goat, where he remained with Chef Stephanie Izard and Boka Restaurant Group for over seven years. After a brief hiatus from restaurant life, he worked with Boka Catering Group and Ambrosia Foods in the summer of '24. Now, he's pursuing a lifelong dream of working for private clients. Ready to showcase his creativity, passion, and versatility in cooking and hospitality, Jonathan is excited to be apart of EPC.

Private Events, Corporate Office Catering, Meal Prep
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Fun Facts

Meet Jonathan Moreira

Where are you from?
I am from Everett, Massachusetts, a city just north of Boston. Home to great sub shops, rare roast beef and amazing Brazilian churrasco!
What's your favorite restaurant?
One of my favorite go to restaurants in Chicago is Avec. They cook eclectic, Mediterranean-leaning flavors that are executed really well without feeling fussy. It’s a small, intimate space that still feels lively and energetic.
What's your favorite thing to cook for yourself?
I cook a wide variety of things for myself, often inspired by whatever I have on hand in the moment. A lot of egg dishes, sandwiches, and all kinds of salads. I like my food to look enticing, so I put thought into composing dishes that feel balanced in color, flavor, and texture.
Why did you want to be a chef?
I grew up in a big hospitality family. My parents met working in hotels, all my siblings are in the industry, and I’ve been around food my whole life. I watched a lot of Jacques Pépin and Emeril growing up, love great food, and cooking just felt most natural to me.
If you're not in the kitchen - what are some of your hobbies & interests?
Biking and exploring. I love biking not just along Lake Michigan, but all throughout the city. It took some time to build confidence and learn how to do it safely, but it’s become a really satisfying outlet for me. I also love exploring new neighborhoods — seeing what makes a place unique and stumbling onto hidden-gem food spots along the way.