Cooking wasn’t Jonathan Cichon’s first choice as a profession, but the prospects of finishing business school and sitting behind desk forced him to abruptly, decisively abandon numbers for a life behind the line. He worked every station at his first job at Freight House in Doylestown, Pennsylvania, and inspired by his newfound skills, Cichon enrolled in the Restaurant School of Philadelphia.
Cichon worked through school as an intern at Lacroix at the Rittenhouse Hotel, the city’s landmark fine-dining restaurant led by Chef Jean-Marie Lacroix. After graduating in 2006, he accepted a sous chef position at Supper, but he wouldn’t stay away from Lacroix for long. Within a year, Cichon returned to Lacroix as sous chef, and he’s since stayed, working his way up to chef de cuisine and executive chef in 2010.
Responsible for the restaurant, banquets, private parties, and 24/7 room service, Cichon is one of the most driven, hard-working chefs in Philadelphia—and one of the most talented. Winning the 2013 StarChefs.com Philadelphia Rising Star Hotel Chef Award, Cichon is both the product and future of the Lacroix kitchen, training the newest generation of Philadelphia cooks what it takes to maintain and elevate a progressive dining institution.