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Meet Carbone’s executive chef Jonah Resnick, the backbone of the Carbone family of restaurants in New York City and Hong Kong. Resnick, a Chicago native, graduated from Denison University in 2004 and started working at Bistro 110. By 2007, he made the bold move to New York City to work for Daniel Boulud at Daniel on the rotisserie station. He returned to Chicago to become the sous chef at Blackbird from chef Mike Sheerin.
But a chance tip in 2011 led him back to New York to Major Food Group from Mario Carbone and Rich Torrisi. He started there as a sous chef at Torrisi Italian Specialties and two years later as the executive sous chef at Carbone and later chef de cuisine in July 2013.
In 2014, Resnick helped open another Carbone in Hong Kong and was later promoted to corporate chef of the Carbone Brand. Now Resnick calls Las Vegas home with his new gig in charge of Carbone at Aria.
