Chef Biography
Born in 1959, Jonathan Eismann was always interested in Asian influenced food, particularly with a French sensibility. After graduating from the CIA, he worked as a chef at Acute Café in New York City, then went on to head some of the hottest restaurants of the 1980’s, including Baton’s Fandango, Mondial, China Grill, and Busby’s. He consulted for restaurants in New York City and Miami Beach including The Strand, 720 Ocean, and a Fish Called Avalon, where he met his partners for Pacific Time.
When he opened Pacific Time with Yves Picot and Jean-Paul Picot in 1993, it took only one year to be recognized as one of the Best Restaurants in South Florida. In January 1996 the Great Chefs television crew showed up to tape Chef Jonathan for the Discovery Channel’s Great Chefs of the South series.
He went on to open a second restaurant, Pacific Heights, in 1996 and several more thereafter, but an unfortunate accident in 2012 forced him to retire from the kitchens.
Recipes
Barbecued Breast of Duck with Crushed Pepper, Plums, and Plum Wine
Serving: 8 Print Barbecued Breast of Duck with Crushed Pepper, Plums, and Plum Wine By Great Chefs November 10, 2015 Thin slices of rare duck breast are served with a deep red-purple plum sauce. Crêpes, each with a scallion brush inside, are served with the duck — perfect for sopping up the sauce. Ingredients Marinade […]
Pacific Hot Pot
Serving: 6 Print Pacific Hot Pot By Great Chefs September 28, 2015 This dish might be called “I Want to Be Alone:” part of the technique in making the broth is just leaving it alone. The beautiful clear broth, with its distinctively Eastern taste of the sea, is ladled over garnishes placed in soup bowls. […]
Steamed Whitewater Clams in Wasabi Broth with Fresh Key Lime
Serving: 8 Print Steamed Whitewater Clams in Wasabi Broth with Fresh Key Lime By Great Chefs September 27, 2015 The pretty green color and fresh taste of this dish set it apart from the usual. You will need to look for ingredients in Asian markets. The recipe makes a large quantity of broth, but it […]