With more than 14 years of experience, Executive Chef Jonah Amodt has a wealth of knowledge cooking a wide variety of cuisines. As a child, Jonah “was the pickiest eater in his family,” but his mother “took the time to help him find an appreciation for seafood.” After a few years of watching her cook, and tasting a variety of fish, Jonah finally found his affinity for it. “Seafood will always be tied to those memories cooking with my mom,” Jonah says.
Prior to Angelina’s Pizzeria Napoletana, he worked as the Sous Chef then Head Chef of Andrea at The Resort at Pelican Hill. Jonah attended culinary school at Le Cordon Bleu in Scottsdale, Arizona. In recent years, Jonah has gravitated towards fine Italian food, appreciating the emphasis on fresh ingredients and culture of hospitality.
Growing up in the Pacific Northwest, Jonah never experienced shortages of salmon. Despite its prevalence, he still loves the taste and texture of salmon. Beyond that, both at home and in the restaurant, he loves to cook scallops and whole fish. Anytime Jonah gets to “cook an entire fish, it’s a lot of fun, particularly when [he] gets to see the customer’s delighted reaction.”
Chef Jonah believes “as soon as seafood leaves the ocean, it should be consistently cared for to maintain the highest caliber possible – quality is of the absolute utmost importance.” Additionally, “finding purveyors like Santa Monica Seafood that don’t just deliver good products, but build close relationships with their customers makes all the difference in the world.”
Monarch Bay Plaza
32860 Pacific Coast Highway
Dana Point, CA 92629
Los Olivos Marketplace
8573 Irvine Center Drive
Irvine, CA 92618