Jonah Dimichele

Chef and farmer with Michelin‑star culinary training and extensive experience in high‑end gastronomy, sustainable agriculture, and luxury client services. Trained in Italy and Canada, with expertise spanning fine‑dining kitchens, boutique bakery entrepreneurship, private chef work, and regenerative farming. Skilled at building relationships between farms and restaurants, producing specialty crops for award‑winning chefs, and delivering bespoke culinary experiences for luxury clientele.

Chef de Partie at Ristorante La Madia (2019 – 2020)

Two-Star Michelin

• Worked under Chef Pino Cuttaia, executing refined Sicilian dishes with emphasis on artisanal technique.

Chef de Partie at Piazza Duomo (2018 – 2019)

Three-Star Michelin

• Collaborated under Chef Enrico Crippa, contributing to highly technical, vegetable‑driven menus.

Chef de Partie at Ristorante All-Enoteca (2018 – 2018)

One-Star Michelin

• Supported seasonal menu execution under Chef Davide Palluda

Chef de Partie at DaiLo (2016 – 2017)

• Executed Chinese-French fusion dishes in a high-volume, technique oriented kitchen.

Chef de Partie at The Hazelton Hotel (2016 – 2016)

• Fine-dining service for celebrity guests and luxury clientele.

Externship at Buca (2015 – 2015)

• Under chef Rob Gentile, learned contemporary Italian techniques in a leading Toronto restaurant.

Private Chef at Freelance (2022 – Present)

• Designs and executes bespoke dinners for luxury clients, celebrities and corporate partners.
• Key corporate clients include Living Space and Legends Haul
• Specialization in farm-driven, seasonal menus featuring specialty local produce

Lead Farmer & Property Manager at Endswell Farm (2022 – Present)

• Oversees farm operations including crop planning, specialty crop production, harvesting, and soil stewardship.
• Supplies unique, high‑quality produce to Michelin‑star chefs and leading Vancouver restaurants.
• Manages and hosts weddings, long‑table dinners, corporate retreats, and brand activations.
• Trains and supervises seasonal farm staff.

Head Baker & Co-Owner at La Dotta Bakery (2020 – 2021)

• Co‑founded and co‑managed a boutique bakery recognized in local media.
• Led recipe development, daily baking operations, product design, and team management.
• Managed supply chains, vendor relationships, and customer experience.

Diploma in Italian Culinary Arts – Alma Scuola di Cucina (2018 – 2019)

Diploma in Culinary Management – George Brown College (2016 – 2017)