An alumnus of Baltimore's International College and Johnson & Whales University, Chef Jonathan "Keoni" Ho began his career at the ripe-old-age of nine. He washed dishes and created seafood displays in his father's restaurant, Jonathan's Oyster Bar, in downtown Honolulu, Hawaii.
Chef Keoni relocated to the heart of Pennsylvania Amish country as a young man and, has since, studied and celebrated the US culinary melting pot, the union of world cuisines that define modern American fare.
An artist at heart with a no-holds-barred approach to ingredients, and a passion for diversity, Chef Keoni's modern American fusion style of cooking offers a mixture of unexpected flavors, bright colors, and a new taste experience with every dish.
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