Directions
Ingredients
Neapolitan-Style Pizza with Marinated Artichoke Hearts, Lemon Ricotta & Calabrian Chili Honey
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Chef Jonathon Stranger
Chef Jonathon Stranger developed an interest in cooking early on. As a child, he spent weekends at his family’s farm in Chandler, Oklahoma, where he would help his grandma prepare dinner using items found out in the country.
Those fond memories stoked a lifelong passion that took Jonathon from the food mecca of New York City — where he worked under two of the world’s finest, Jean-Georges Vongerichten and David Burke — to Germany, Houston and Oregon before eventually returning him to his hometown of Oklahoma City. Along the way, he spent three years studying under renowned Chef Paul Wade. Jonathon’s culinary approach — innovative but unfussy — owes much to his mentor.
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