Jonathan Blue Sr
About Jonathan Blue Sr
Jonathan Blue Sr is an Executive Chef currently working at Oak View Group in Villanova, Pennsylvania. With extensive experience in culinary management, he has held various positions in notable companies, focusing on event coordination, team management, and cost control.
Current Role as Executive Chef
Jonathan Blue Sr currently serves as the Executive Chef at Oak View Group, a position he has held since 2018. In this role, he leads culinary operations for various sports events, including football, basketball, and soccer, catering to large audiences. He manages a team of 12 culinary employees, overseeing their professional development and employment actions. His responsibilities also include coordinating approximately 450 catered events annually, which encompass both social and corporate functions.
Previous Experience in Culinary Management
Before joining Oak View Group, Jonathan Blue Sr held several key positions in the culinary field. He worked as a Chef Manager at Compass Group for one year in Cherry Hill, New Jersey, and as a Chef Manager/Sous Chef at Brûlée Catering by Chef Jean-Marie Lacroix for three years in Philadelphia. Additionally, he served as a Sous Chef at Sodexo for four years in Philadelphia and as a General Manager at Arby's and Boston Market in the Greater Philadelphia Area.
Education and Culinary Training
Jonathan Blue Sr studied at The Restaurant School at Walnut Hill College, where he focused on Restaurant, Culinary, and Catering Management. He completed his studies from 2003 to 2005, gaining foundational knowledge and skills that have supported his career in culinary management.
Culinary Operations and Event Management
In his current role, Jonathan Blue Sr implements effective control measures to achieve budgeted food percentages, focusing on portion control, inventory management, and waste reduction. He develops strategic vendor relationships to enhance quality and reduce costs in food procurement. His experience includes handling the coordination and execution of a significant number of catered events, demonstrating his expertise in culinary operations.