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Welcome Chef Jonathan Cross

The Trout House at Rushing Waters welcomes Chef Jonathan Cross as Executive Chef.

A little bit about Jonathan:

“I have been cooking in the restaurant industry for 38 years. My career started as a breakfast and Friday fish fry cook at Marcal’s family restaurant in Brillion, WI. After realizing I had a passion for food, I attended UW Stout for two years in the hotel and restaurant program. My career brought me to my summer playground of Door County where I was chef at multiple area establishments including the Baily’s Harbor Yacht Club, Maxwelton Braes Golf Club, Bayside Tavern, C&C Club and the Summertime Kitchen.

After leaving Door County, I spent a few winters in the Fort Meyers Beach and Sanibel area in Florida and summers in Minneapolis, Minnesota at the Hyatt Regency and Vie de France Corporation. Later in my career I opened numerous brand new establishments as a consultant-working chef including The Log Den in Egg Harbor, Neighbor’s Grill in Green Bay, and Mason’s On Main in Oregon, WI.

I had a brief stint as co-owner of Jonathan’s fine dining in Sullivan, WI. Where I met such a diversified clientele and always longed to return to such great customers and friends. My travels have now brought me back to the area where my wife and two adopted daughters now reside in Fort Atkinson and I now am executive chef at The Trout House at Rushing Waters. I am truly enjoying working
here with our fresh trout, seasonal seafood selections and organic produce. The sky’s the limit with what Peter, WT and Darren allow me to create with both seafood and farm to table fair. I am looking forward to a long and lasting relationship here at my new home at Rushing Waters.”

 

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