Jonathan Benno is an American chef of the highest pedigree. He trained at the Culinary Institute of America and went on to be mentored by living legends (Thomas Keller, Tom Colicchio, Daniel Boulud, to name just a few) in some of the United States’ most celebrated kitchens (The French Laundry, Per Se, Gramercy Tavern, Daniel, Craft) before moving on to the Executive Chef position at New York City’s Lincoln Ristorante, in the middle of Lincoln Center. Despite a Michelin star (at Benno), and an array of other accolades for his culinary skills, Benno attributes his humble Italian roots as the foundation for his three-project venture within the Evelyn Hotel, which includes Leonelli Bakery, Leonelli Restaurant, and Benno.

As he prepares to open an offshoot of Leoneilli Bakery in the Museum of Fine Arts Houston this April, Benno takes time to reflect on his Italian heritage and the dishes he finds most inspiring.