BRAD FRIEDLANDER
Owner

JONATHAN BENNETT

Moxie’s exec chef, joined Moxie in 1997, three years after graduating near the top of his class at the Culinary Institute of America and after stints at some of the top restaurants in the country including the prestigious Homestead resort. Like other celebrity chefs that dot the culinary landscape, Bennett has the uncanny ability to select, then mix, compatible ingredients in his head and create dishes that are extraordinarily different, yet do not deviate wildly from what’s acceptable. “I remember the flavors of ingredients and what they work best with. That’s the way I plate most of my stuff. I don’t do Asian influences, but most of my dishes borrow philosophically from that cuisine: sweet and sour, salty and sweet—that whole combination of complements and contrasts, textures and flavors, is what I bring to our kitchens at Moxie.”

PETER VAUTHY
Chef