Jonathan began working in London restaurants at the age of 15. He played every role in a restaurant but always had a yearning to be in the kitchen at the end of the day. Chefs commanded his fascination and respect with their creations; the kitchen was a mysterious place of expression and art form and he was the “kid on tip toes trying to peer over the fence”.
That passion led him to America and attendance at the Connecticut Culinary Institute, then to Piedmont, Italy where he immersed himself in Italian cuisine and culture. “In Italy enjoying wine, food and espresso is as important as getting dressed” recalls Jon. Upon returning to America joined La Tavola Ristorante in Waterbury, earning Best New Restaurant in Connecticut, and Best Italian Restaurant in New Haven County.
La Tavola is in its fifth successful year as a Modern Italian restaurant, serving seasonal ingredients sourced locally. Head Chef Nicola Mancini and Sous Chef Jon Gyles strive to provide simple flavors that continue to impress. La Tavola produces freshly made pasta daily, including: ravioli, gemelli, gnocchi (both ricotta and potato), fettuccini, and lasagna.
La Tavola Ristorante
702 Highland Ave