Jonathan Barthelmess has, at the age of 37, established himself as one of Australia’s most exciting chefs and restaurateurs. The Apollo, Ginza, his latest venture in the heart of Tokyo, Japan takes is career to the next level. This is Jonathan’s third venture in partnership with Sam Christie.
Situated in the up-scale luxury retail hub, The Apollo, Ginza opened its doors on 31st March 2016. The Apollo Ginza, is the first modern Greek restaurant to ever open in Japan.
The Apollo Ginza offers guests a 180 seat restaurant with an interior designed by George Livissianis. The menu will continue to include a focus on shared plates and dishes cooked over wood-fire. Jonathan Barthelmess said the chance to work with his Japanese counterparts is incredibly inspiring.
The latest off-shore project builds on Jonathan’s success who opened Cho Cho San in February 2014 after spending time in Japan. Barthelmess was so inspired by the rich and multi-layered food and drink culture in Tokyo that he came back and re-imagined the Japanese izakaya in an Australian vein. Cho Cho San opened in Potts Point in February 2014.
Cho Cho San has given Barthelmess the opportunity to explore and interpret the rich heritage of Japanese food in a style that’s produce-driven, simple and elegant, where he interprets and elaborates on the food traditions of Japan.
Jonathan and Christie also own and run The Apollo nearby. Opened in 2012 to great acclaim, The Apollo has been an opportunity for Jonathan to get back in touch with his roots and cook Greek food. Soon after opening, it was named one of the world’s most exciting places to eat, by renowned international critic, Terry Durrack.
Jonathan has been building a career in restaurants for 19 years, both front-of-house and in the kitchen. At the helm of the kitchen, Jonathan successfully led Manly Pavilion to win best new restaurant in 2011, Sydney Morning Herald Good Food Guide Awards as well as a prestigious Chef’s Hat.
Greatly influenced by his mentors Stefano Manfredi and Janni Kyritsis, both masters of Mediterranean cooking in Australia, Barthelmess has developed his own unique blend of traditional and innovative cooking. At Coast, under Stefano Manfredi, Jonathan was able to draw on his Greek heritage and showcase his passion for a wider Mediterranean menu. In 2007 this helped Coast collect a coveted Good Food Guide Chef’s Hat.
A year later, Time Out gave Coast and its head chef a five-star review. Then, 2009 brought a glowing review from the Italian edition of Gourmet Traveller magazine with Jonathan nominated for best new talent of the year
Jonathan will continue to follow his personal creed of always trying to make the next meal he serves better than the last.
Jonathan is a supporter of several charities including StreetSmart Australia. He embraces theopportunity his businesses have to make a positive difference in the local & global community.