We caught up with the brilliant and insightful Jonathan Penright a few weeks ago and have shared our conversation below.

Jonathan, thanks for taking the time to share your stories with us today Let’s talk legacy – what sort of legacy do you hope to build?

The legacy that I am currently building is one of mentorship. Teaching sous chefs and other aspiring culinary artists to use their talents as a springboard for greatness is something that I am proud of and am currently doing as the Executive Chef at Puttery. Puttery is a mini-golf entertainment venue with incredible scratch-made food and handcrafted drinks. It’s one of ten across the U.S. and has quickly become a Houston hotspot.

I have been working alongside some inspired individuals and have had the opportunity to sharpen their talents and provide them with support and guidance to help further their culinary careers. Having graduated summa cum laude at The Culinary Institute of Le Notre and being a third-generation chef, I believe that a part of my legacy is to pass on the knowledge that I received from the great mentors that got me to where I am today.

When it comes to legacy, what we’ll leave behind and what we hope people will say about us after we’re gone, my thought process is this: When it’s our time to go, we won’t know how people think about us or what they will say. But, if I had to provide an answer, I would say that people may remember me for telling it exactly how it is. I have a unique way of taking complex concepts and breaking them down into simplified steps. I’m a simple guy, and I think we as a society tend to make things too complicated, when in reality, most things are simple.

Jonathan, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

My brand has shifted from being a private chef to more of a mentor, providing culinary consultation and development training. A lot of people who want to pursue culinary are devoted to the craft but aren’t aware of what it takes to run a successful business. If someone wants to open a white tablecloth establishment, small family-style mom and pop restaurant or even a food truck, they have to understand that there is so much more than good food that goes into making it successful. They need manpower, a strong support team, and capital – and that’s just the beginning. Thankfully, I’ve been fortunate enough to experience most sides of the culinary business, so I want to pass along what I’ve learned to help others.

After working with some great talents and culinary artists, I must say that I am extremely proud of my former sous chefs, Dominic Lee, for opening his restaurant, Alligator Pear, in New York City, and Keenan Williams, who is the Executive Chef at Kiss Restaurant here in Houston. I am also very proud of my current sous chef at Puttery, Tyrone Felder, for being one of the strongest sous chefs that I have ever worked with, and I know that when his time comes, he will do extraordinary things.

Any fun sales or marketing stories?

The biggest marketing risk that I took was choosing to put my creative energies into writing a book with my co-author, Brittany Wallace. At the tail end of the pandemic, we connected and developed a concept for a cookbook novel called ‘Executive Dishwasher: 360 Degrees of Culinary’ that is loosely based on my life experience. The book was released in April of 2022 and features some of my signature recipes that allows the reader to cook along with the characters of the book. Brittany and I went through the process of getting the book published and having it shelved at local bookstores; setting up meet and greets and book signings and experiencing the highs and lows that come with independently publishing. It was difficult to spread the word about the book as we were up against major publishing houses and literary agents with large budgets. Needless to say, we learned more than we thought we would, but we were met with immense support.

How do you keep your team’s morale high?

Good communication is key. People like to know what’s going on, and good leaders understand that clear communication with their team is a great act of kindness. It’s important to allow people to express themselves, to learn in ways that are natural to them while creating a supportive environment that has room for mistakes and ownership. When this happens, good leaders foster growth in their team and provide a stronger morale.

Contact Info:

• Website: www.chefpenright.com
• Instagram: https://www.instagram.com/chef.penright/