Post Date: Friday, January 18, 2019
The Bridges Club at Rancho Santa Fe recently
announced the appointment of renowned Chef Jon Hernsberger as Executive Chef. Chef Hernsberger comes from a farm-to-table
philosophy paired with over 25 years of expertise at some of the finest
restaurants in the Bay Area.
It was on his grandmother’s Arkansas farm, where
he raised rabbit and quail, hunted local game and tended fruit and vegetable gardens,
that the seeds of a career path for Jon Hearnsberger were planted. “I was raised with a love and respect for the
entire process of growing and preparing good food with my mother and
grandmother,” says Hearnsberger, most recently Executive Chef at the popular
Table food+drink Restaurant in Rancho Santa Fe.
52, started cooking professionally in 1987 at The Tabard Inn, a historic restaurant
in Washington DC, with its own farm that supplied the kitchen with
organically-grown produce. He subsequently became Executive Chef at Mano’s on
the Delaware Bay.
embarked on his San Francisco culinary path in 1993 as Chef at Le Trou and went
on to develop his skills at some of the finest restaurants in the area
including Bix, MECCA, The Sherman House, Café Rouge and the Downtown Restaurant
in Berkeley. He then moved on to become the Chef at Anchor Oyster Bar, which became
a Michelin Guide recommended destination. His next challenge came from
Woodhouse Fish Co. He opened The Fillmore location and took over the kitchen operation
at the original location on Church and Market, while working on the design and
the opening of the company’s third restaurant.
Hearnsberger left the WFC family in late 2012 to open FABLE. FABLE serves
modern American cuisine that responds to the calendar and seasons and infuses
regional and ethnic flares. After four years of professional and public
acclaim, he sold his half of Fable to his business partner and moved to San
Diego to work with his friends on creating Table food+drink. Table opened in
January of 2018 to much success and was steadily growing in cliental. Sadly,
due to health concerns with the two primary partners, Table had to shut its
doors in November.
is very conscientious of the current issues facing the world today and creates
his food using only the freshest seasonal and sustainable local organic foods
he can find. “When I found out The Bridges has its very own organic garden, I
was sold,” exclaimed Hernsberger. His commitment is to bring the very best and
freshest ingredients together in traditional and creative ways to showcase the
flavors of the season. “Most importantly, I am looking forward to creating a
memorable culinary experience for the Club’s Members and their guests.”