Jonathan Lane

Executive Chef

Executive Chef Jonathan Lane was born and raised in Western Kansas – an area of the country where farmers and locally grown ingredients are a way of life. Jonathan’s passion for food started in his home town and was fostered by his Mother’s creative and striking home cooking. After completing a degree in Journalism from Wichita State University, Jonathan pursued his interest in the exciting world of culinary arts. Jonathan honed his culinary skills at Mark’s South Beach in the Hotel Nash with acclaimed Chef Mark Militello, as well as Kittichai in New York City – embracing the cuisine of Southeast Asia. After a decade long career at The Four Seasons Hotel, including culinary management positions in Dallas, Las Vegas, New York and Chicago, Jonathan’s hard work and strong leadership led him to become the Executive Chef at Benny’s Chop House.

For owner Benny Siddu, Jonathan was the obvious choice for the role of Executive Chef at Benny’s Chop House.  Jonathan has led his kitchen to be a modern day gastronomic Chop House featuring USDA Prime beef and the best Chops in Chicago. Benny and Jonathan share a dedication to hospitality, exceptional service, and high quality ingredients. Teaching is also a large part of Jonathan’s culinary abilities as he is constantly educating the kitchen staff and dining room staff regarding any and all details of an ingredient – giving a type of grain or vegetable the same honor and respect that he gives a very expensive cut of meat.

The outstanding cuisine and attention to details in the kitchen of Benny’s Chop House is instilled in the entire staff each day by Chef Jonathan Lane.