TEDxCLE - Jonathon Sawyer - Sustainability: Local, Practical and Profitable
Watch Jonathan Sawyer's talk from TEDxCLE 2011 about sustainability being local, practical and profitable. Photograph Courtesy: Sarah R. Sphar.
Chef Jonathon Sawyer, a Cleveland native, first learned to cook at the age of 13. After attending the University of Dayton and graduating from the Pennsylvania Institute of Culinary Arts, Sawyer went on to work at The Biltmore Hotel in Miami. One year later, he was working alongside renowned Chef Charlie Palmer in New York at Kitchen 22. In 2007 Chef Sawyer became the Chef/Partner of Bar Cento, a modern Roman enoteca in Ohio City. His work received many accolades including Restaurant Hospitality & GAYOT's Rising Star Chef and Northern Ohio Live's Best New Restaurant. Sawyer left Bar Cento in 2008 to pursue the opening of his restaurant, The Greenhouse Tavern. Chef Sawyer's commitment to the use of local ingredients, sustainable food, environmentally conscious building materials, and the eco movement has inspired him to open The Greenhouse Tavern located in the East Fourth Entertainment District of downtown Cleveland. Sawyer also collaborated with the Green Restaurant Association to become the first certified green restaurant in the state of Ohio. The Greenhouse Tavern offers French inspired dishes using local and sustainable ingredients all created with the belief that the proximity of farm and soil directly correlate to its quality. The Greenhouse Tavern was recently named one of the top ten best new restaurants in the US by Bon Appetit magazine as well as Best New Restaurant by Cleveland Magazine. Chef Sawyer was also honored this year as one of Food & Wine's Best New Chefs. Conversation photo taken by Sarah R. Sphar of Ohio Authority.
Learn more about the Greenhouse Tavern in Cleveland: TEDxCLE – Jonathon Sawyer – Sustainability: Local, Practical and Profitable View more presentations from TEDxCLE