Newport Hospitality Group Presents “Peer Perspective with Chef Jonathan Kapfer”
Meet Jonathan Kapfer, the passionate and experienced Executive Chef at Hilton Garden Inn Brunswick. His love for food and the culinary world began at the age of 13 when he took his first job as a busboy at a Denny’s restaurant. Though it wasn’t glamorous, the service industry sparked something special in him, and from that moment, he knew he had found his true calling. Over the years, Jon has worked in Michelin Star restaurants, owned his own establishment, and held a variety of positions in the culinary world—all roads that have led him to Hilton Garden Inn Brunswick.
When Jon joined the team just before the pandemic, he felt an immediate connection. He recalls his first meeting with James Westenskow, the General Manager, who impressed him with his down-to-earth nature and commitment to making every guest experience unforgettable. For Jon, working with like-minded people who share his passion for service has always been a priority.
A Culinary Legacy Rooted in Family
Jon’s love for Mediterranean cuisine was nurtured by his Great Uncle Benny, a first-generation American whose restaurant in Pittsburgh still stands today. As a young boy, Jon spent time in his uncle’s restaurant, learning the importance of quality ingredients and family traditions. During culinary school at Le Cordon Bleu, Jon lived with his great uncle and worked in his restaurant, learning the recipes that would shape his career. Today, those same Mediterranean flavors are featured in the banquets Jon prepares at Hilton Garden Inn Brunswick, making every event a flavorful celebration of his heritage.
Favorite Dish: Simple, Nostalgic, and Full of Flavor
When asked about his favorite dish to create, Jon doesn’t hesitate—pasta and tomato sauces. “Simple foods that we eat as children tend to stick with us,” he says. For him, cooking these dishes brings back warm memories, and he enjoys sharing that feeling of nostalgia with others through his culinary creations.
A Sneak Peek at the Specials
Currently, Jon’s specials are as mouth-watering as they are inspired. Guests can enjoy an 8-ounce Filet Mignon served with a Red Wine Demi Glace, paired with a fried Pecorino and Romano cheese appetizer accompanied by his signature red sauce—a recipe Jon has perfected over the past 20 years. These dishes are a testament to his dedication to blending simplicity with sophistication.
Crafting the Perfect Catering Menu
Jon’s approach to catering is all about variety and inclusivity. Drawing from his extensive culinary experience, Jon creates menus that appeal to diverse tastes and backgrounds. His fried chicken, in particular, is a crowd favorite. It’s a dish Jon perfected during his time as Executive Sous Chef at the Grand Dining Room in Jekyll Island, and it’s served at million-dollar weddings—an elevated version of Southern comfort food that never fails to impress.
Building a Strong Kitchen Team
Jon’s leadership style centers on respect and camaraderie. Many of his current team members have worked with him in multiple restaurants over the years, and their bond translates into a seamless kitchen operation. “If you treat your employees with respect and acknowledge their achievements in meaningful ways, it goes a long way to building loyalty,” Jon says. His emphasis on work-life balance and mutual trust is key to maintaining a happy and productive team.
Seasonal Ingredients and Local Sourcing
Seasonality plays a huge role in Jon’s menu planning, especially with the abundance of fresh seafood available in Brunswick. He’s a firm believer in sourcing locally whenever possible. For Jon, using fresh ingredients like locally farmed pork and lamb, or vibrant Paddy Pan Squash, is essential to creating flavorful, farm-to-table dishes that showcase the best of the region.
Memorable Moments in the Kitchen
One of Jon’s most cherished memories comes from his time at Marsh’s Edge, a retirement community on St. Simon’s Island. There, he met a 109-year-old resident who ate the same meal every day: a filet mignon, steamed broccoli, mashed potatoes, and a glass of Cakebread Merlot. Though she had Alzheimer’s, she always introduced herself as if meeting Jon for the first time, sharing stories from her past with a smile. Perfecting her steak just the way she liked it became a daily ritual that brought joy to both Jon and his guest—a reminder of the powerful connection food can create.
Cooking for Gordon Ramsay and Culinary Wisdom
If Jon could cook for anyone, it would be his idol, Gordon Ramsay. He imagines serving a lamb dish with veal demi-glace, hoping to either impress the famously tough chef or be humorously berated—either outcome would be memorable.
For aspiring chefs, Jon’s advice is simple: “Don’t do this job for the wrong reasons. Always maintain thick skin, handle criticism with grace, and clean as you go. Mise en place—putting everything in its place—is the key to a successful chef.”
Balancing Creativity and Consistency
When it comes to menu development, Jon’s philosophy is to cook what he loves. His passion for food, combined with a meticulous focus on the details, ensures that every dish has something special that sets it apart. Whether it’s a homemade secret ingredient or a creative reimagining of a classic, Jon’s approach is always to create something memorable.
A Proud Catering Moment
Recently, Jon prepared a Lowcountry feast for a wedding, featuring fried chicken, ham, mashed potatoes, and more. A Southern guest was so moved by Jon’s fried chicken that he told him it was the best he’d ever tasted, even surpassing his grandmother’s recipe—a high compliment in Southern culture and a moment Jon will never forget.
Life Outside the Kitchen
When Jon isn’t crafting culinary masterpieces, he’s busy being a dad to his four children. Though unwinding may be a rare luxury, Jon finds joy in spending time with his family, fishing, and teaching his oldest daughter how to cook—a budding chef in the making.
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