Meet Executive Chef Jonathan Dearden
As executive chef at Radiator, Jonathan Dearden brings a global perspective to the culinary bar menu. His background in Caribbean, Creole, French, and Pan-Asian cuisines helps keep Radiator’s ambitious menu on pace with a constantly updated list of seasonal and classic cocktails.
He comes to Radiator from Ardeo + Bardeo in Washington, D.C., where he oversaw the kitchen as executive chef. Prior to this he served as executive chef at Andre Balazs properties in New York, executive chef at Jade Mountain Resort in Saint Lucia, and chef de cuisine for James Beard Award-winning Chef Allen Susser’s in Miami.
With Dearden running the kitchen, Jade Mountain was recognized by Travel and Leisure as the top resort in the Caribbean, and #3 best resort in the world. During his mentorship with Susser, he attended The Art Institute of Fort Lauderdale and graduated with a Bachelor’s Degree in Culinary Management. Dearden grew up in Sterling, Virginia, where both he and his twin brother first started their culinary journeys while working weekends at local family-owned restaurants.