About Chef Jonathan Sabogal
Chef Jon’s culinary journey began in the warmth of his mother’s kitchen and was sharpened through rigorous training at the French Culinary Institute in New York City. His career flourished in the heart of one of the world’s most vibrant food capitals, where he worked in a range of restaurants and even helped open a Mexican-Asian fusion concept. Drawn to the bold, comforting, and dynamic flavors of Mexican, Asian, and Italian cuisines, Jon believes in the power of great ingredients and cultural expression through food. His philosophy centers on flavor, simplicity, and authenticity—delivering memorable dining experiences with heart and precision. Over his 13-year career, including nearly eight at Fleming’s, Jon has risen from broil cook to Chef Partner through hard work, humility, and a team-first mindset. He leads by example, never hesitating to jump in alongside his associates and emphasizing loyalty, mutual respect, and clear communication. For him, success is measured in the growth and development of his team—mentoring future chefs is at the core of his impact. He ensures every Guest receives an experience they can’t get anywhere else, from personalized service to consistently exceptional cuisine. Outside the kitchen, Jon is a devoted husband and father of two girls, finding balance and inspiration in family life. His favorite menu item, the USDA Prime Dry-Aged Ribeye, reflects his love for timeless steakhouse excellence. Through the Chef’s Signature Series, Chef Jon continues to combine innovation, leadership, and warmth to deliver unforgettable meals and build lasting relationships.
