Jonathan Pye

Pye started cooking in 1986 as an apprentice in a 16th century hotel and worked in several restaurants in England before moving to Kansas City 1997.He then worked at Arcadian event site, a catering company in Overland Park, where he won the Pitch publication’s Iron Fork competition two years in a row. He returned to the Northwest coast of England and opened Ruby’s Restaurant, where he focused on fresh fish caught in the local area. He returned to the U.S. two years later to take a travelling Chef’s position with Culinaire International. He led spectacular events at large cultural institutions around the country, and in 2008 won Culinaire International’s Executive Chef of the Year award. Pye then moved to hone his culinary craft in the most creative of settings, The Nelson-Atkins Museum of Art in Kansas City, MO. The museum’s culinary team executed more than 800 events each year, as well as high-profile private museum events. Two highlights were hosting a lavish 10-course dinner for famed Spanish chef Ferran Adria in the museum’s elegant Cloister and was also the host chef for the James Beard Taste America event. Six years ago, Pye stepped into the role of Corporate Chef in the West region with American Dining Creations. In that role he supported dining accounts throughout the country in all things culinary. One year ago, Pye was promoted to the Vice President of Culinary and now leads the culinary charge for American Dining Creations.