Jonathon Sawyer has no indoor voice. He speaks as loudly as he lives, and he lives like every day is his last. He's obsessed with ingredients; ingredients he's cooking now, ingredients he can't wait to cook with tomorrow at his Greenhouse Tavern in Cleveland. Sawyer's a madman with mad talents, which explains why Restaurant Hospitality named him a Rising Star a few years back and Food & Wine named him to its list of the Top 10 Best New Chefs in America this year. ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.