Jun 30, 2008 05:00PM
● By Super Admin
Chef Jonathan Rolls hails from West London where he discovered his love for cooking around the age of 12. He was later advised to open a fish and chips restaurant, but instead, he attended a two-year catering college. Upon completion of the program, Rolls applied for an internship at the London Hilton, a five-star hotel on Park Lane, but the head chef would not hire him until he had more education under his belt. With that advice, he returned to school and was named Chef of the Year in his final year. He reapplied at the Hilton, and spent 18 months learning each station in the kitchen.
Jonathan’s signature dish is Beef Wellington. He said it is not a dish that you see that often on menus today. However, it’s a classic and is very popular at his restaurant.
Chef Rolls said, “We are a small business that revolves around quality. We model our menu and the way we serve food to how we would want to be served ourselves. The person that helps me the most is my boss Gita, who’s also my wife.”
For more about Chef Jonathan Rolls and The Ravine, be sure to pick up this month's copy of Style-Folsom El Dorado Hills edition. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email Gloria Schroeder at email@example.com, or call her at 916-988-9888 x116.
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