Tonight's Guest Chef is:
Jonathan Garr - Executive Chef at The Brass Tap
Jonathan Garr, Executive Chef of The Brass Tap in Ft. Lauderdale has spent more than half of his relatively young life in the restaurant business.
The 33-year-old Ft. Lauderdale native began as a food runner at Mangos on Las Olas at the age of 15 and by the time he was 18, he became a server and bar back. It was in those late-teen years that Jonathan found his passion for great food and the restaurant business. However, his culinary journey truly began in 2003 when Chef Ferdinand (Freddy) Ortiz Jr. gave him the opportunity to be a raw bar cook at Bungalow 9 in Oakland Park.
Chef Freddy quickly took notice of Jonathan’s passion and work ethic and offered him an apprenticeship. Jonathan eagerly accepted and followed Chef Freddy to Café Del Mar on Ft. Lauderdale Beach and the historic Mayfair in Coconut Grove. It was then that Jonathan received his big break.
A sous chef from Soyka, one of Miami’s most popular restaurants, was also a line cook at the Mayfair and told Jonathan that they needed another sous chef. Although he lacked the experience, he was given the opportunity and shined.
“It was there (Soyka) that I learned one of the most important culinary lessons in my life,” Jonathan stated. “Chef Louis Lopez told me to never be afraid to break culinary rules because if you don’t break the rules, you’ll never do anything special or different.”
This sparked Jonathan’s creativity and he began to develop his own style of cooking. His culinary journey has since taken him to the landmark Hyatt at Pier 66 and the famous Surfcomber Hotel on South Beach. He competed in the Best Chefs of the Americas Competition at the Miami Beach Convention Center and took 5th place overall, receiving a silver medal from the American Culinary Federation. His newest challenge is to develop and oversee the Brass Tap’s first gastropub style concept, which will be located in Ft. Lauderdale, pairing from-scratch food with craft beer and cocktails.
Club Lexus Menu
Hoisin BBQ Salmon with bean sprout-alfalfa sprout garnish
Veggie Stir fry with snow or snap peas, shitake mushrooms and baby sweet peppers
Spicy Ahi Tuna Lettuce Wraps with sriracha, wakame and avocado
Baked Pepper Jack Mac-n-Cheese
ADT Club Menu
Mojo Pork Sliders with pickled red onion and avocado
Beer Cheese Philly Steak Flatbread-caramelized onion, peppadews and portabello
Kale and Quinoa Super Salad-honey citrus vin, mango, pear, feta, pecans, craisins and peppadew
Pale Ale Honey Mustard Chicken Wings