Jonathan Hill serves as the Senior Sous Chef at Bourbon Steak Orlando, where he oversees daily kitchen operations for the modern American steakhouse by Chef Michael Mina. With extensive experience in steakhouse cuisine and credentials as a certified wine sommelier, Hill brings a well-rounded expertise and refined palate to the restaurant’s Orlando location.

Before joining Bourbon Steak, Hill held key culinary positions including Chef of Shula’s Steak House and Executive Banquet Chef at the Walt Disney World Swan and Dolphin as well as with SeaWorld and Dubsdread Catering.

In preparation for his role at Bourbon Steak, Hill completed extensive training in Chef Michael Mina’s unique culinary techniques and hospitality philosophy—hallmarks of the brand’s acclaimed locations across the country.

Hill’s passion for the culinary arts began in childhood, inspired by his parents’ love of cooking. While originally pursuing a degree in engineering, he discovered a deeper passion for building culinary creations rather than structures. This led him to enroll at Le Cordon Bleu College of Culinary Arts, where he graduated in 2012.

Chef Hill is committed to using the highest-quality ingredients to craft innovative menus with impeccable presentation, consistently aiming to exceed guest expectations and deliver an exceptional dining experience.