Meet Chef Jon
Bridge’s End started with the beer, but the food has never been an afterthought. Bill has always dreamed of a place where great beer is made even better when paired with great food. That’s why, when Bill met Jon Bruckelmeyer and learned of his 37-year career in the restaurant industry, Bill knew he had found his Chef.
Meet “Chef Jon,” the man helming the kitchen at Bridge’s End. Jon is a true farm-to-table chef down to his roots (and a land-to-table and sea-to-table one at that). Jon grew up on his grandparents’ land in San Joaquin Valley, California, where he planted, cared for, and harvested citrus, tomatoes, okra, pistachios, berries, and watermelon throughout his youth. When he would visit his other grandparents on the other side of the country, Jon learned to hunt and fish and how to clean, butcher, and prepare whatever he caught. These early life experiences gave Jon an immense respect for how we source our food and how we nourish our bodies.
When he was a freshman in high school, Jon moved to Columbus, and the desire to buy a car led him to his first job: a dishwasher at The Colorado Cattle Company in Upper Arlington before he was old enough to drive. Dishwashers are the unsung heroes of the restaurant industry, and Jon immediately loved the work, trying out different roles in the kitchen and learning the ropes of the biz, eventually manning the sauté station.
At the age of 19, Jon took a job at famed Columbus restaurant 55 Grille, helping with their beloved dishes of the 90s like Blackened Chicken Tasso, the famous 55 Salad Dressing, and the warm focaccia bread. 55 Grille is also where Jon met his future wife. Jon proposed to Kim the same weekend he was offered his first sous chef position, and the two have been married for more than 30 years.
After 55 Grille, Jon spent a few years in Chicago and Philadelphia contributing to the culinary scenes. Since moving back, Jon has been a staple of the Columbus food scene, racking up impressive experiences at some of this city’s favorite restaurants. Like the rest of the Bridge’s End crew, Jon has an innate sensibility to take care of people. He’s focused on creating an environment where people can relax, escape, and make memories surrounded by friends and loved ones. Food brings people together, and Jon is excited to be the person behind the scenes orchestrating the details and delivering some seriously great eats. Jon calls the team at Bridge’s End “inspiring,” and the feeling is mutual.
Are we beyond excited to open our doors so you can taste Jon’s food? Yes, Chef!
What do you envision as the style of cuisine for Bridge’s End?
Approachable food done well.
What cuisine do you most enjoy cooking and why? I have spent a great deal of time cooking Italian food as the comfort of it all has always been appealing to me.
Who are your biggest culinary influences? Charlie Trotter, Thomas Keller, Joel Robuchon, Eric Ripert, Grant Achatz, Rick Bayless, Bo Freiburg, Grandma Delovich
What is your single most favorite culinary experience? The bread basket at L’Atelier
What are your top three qualities for running a successful kitchen?
Organization, attention to detail, and trust