Jonathan M. Cartwright
COO New England & Executive Chef
Jonathan Cartwright has been with US Hotels since 1994. He started as a Sous Chef at The White Barn Inn, becoming Executive Chef in 1996. Today he is a Grand Chef Relais & Châteaux and combines this with his role as Chief Operating Officer of the New England collection of properties within US Hotels, taking full strategic and operational responsibility for the region’s seven hotels, restaurants and conference facilities.
Jonathan began cooking when he was 15 years old. Since then, his mastery of the culinary arts has taken him to some of the world's finest Relais & Châteaux properties including Blantyre in Lenox, Massachusetts, the Horned Dorset Primavera in Puerto Rico and the Hotel Bareiss in the Black Forest region of Germany. His apprenticeships included positions at the Savoy Hotel in London where he studied under Anton Edelmann, Maître Chef de Cuisine.