Jonathan Zaragoza

Chef Jonathan Zaragoza grew up on Chicago’s South Side, immersed in a family whose bond was forged through cooking. His earliest memory of the kitchen involves standing on a step stool at age five, helping his mother stir eggs. By 12, Jonathan was honing his skills in the backyard, learning to make birria—a roasted goat specialty from Jalisco—using a wood-burning oven built by his grandfather and father. His responsi…