With a passion for sustainable food sources and everything green, Chef Jonathon Sawyer continues to serve Cleveland with fresh, natural, locally grown food.
When Jonathon Sawyer and his wife, Amelia, returned to their hometown of Cleveland, Ohio to open a restaurant, they knew they wanted to design a concept around sustainable, farm-to-table living.
That meant sourcing locally grown ingredients, environmentally conscious finishes, and durable kitchen equipment. The Greenhouse Tavern opened in 2009, honored as the first certified green restaurant in the state of Ohio, complete with a rooftop garden to provide the restaurant’s herbs.
When it came to choosing a blender, Sawyer turned to Vitamix. “It’s the most powerful and reliable blender I have ever used,” said Sawyer. “I feel like in kitchens, we’re replacing equipment every two to three years, despite how reliable it is. Vitamix craftsmanship and durability mean it consistently outlives other appliances and supports our firm belief in supporting local economy.”
The Greenhouse Tavern was named one of the top ten best new restaurants in the U.S. by Bon Appetit magazine. Sawyer has appeared on Food Network’s Iron Chef America and Dinner Impossible, and has been recognized as one of Food & Wine’s Best New Chefs. Sawyer was also the recipient of the 2015 James Beard Award for Best Chef: Great Lakes region. In addition to The Greenhouse Tavern, Sawyer also owns Noodlecat in Cleveland, offering his modern take on classic Asian cuisine.