CHEF BIO

Jonathan Cambra
Executive Chef

In his young age, Executive Chef Jonathan Cambra has already achieved much success in his culinary career - the culmination of which is his current position as Executive Chef at Castle Hill Inn & Resort. However, it is not age that sets Jon apart in his field, rather it is his continuous passion for excellence and creativity that defines this young talent.

Garnering much of his inspiration and passion for the industry through his time spent at the renowned New England Culinary Institute, Jon hit the ground running upon graduation in 1998, embarking on his professional career by cooking in some of the best local and regional restaurants including the Bourbon Street Grille in Burlington, VT, Raphael’s Bar Risto in Providence, RI, and the celebrated Canfield House in Newport, RI, where he rapidly rose through the ranks in the kitchen. It wasn’t long before Castle Hill’s Executive Chef Casey Riley took notice of this rising, young star and made him part of his award-winning team.

Castle Hill is a recognized force in the culinary world, and Executive Chef Riley is a highly-awarded chef who is regularly invited with his team to participate at such prestigious culinary arenas as the James Beard House in New York. Under his leadership, the property has received numerous accolades and attention from local, regional and national culinary media. Under Chef Riley’s tutelage, Jon further refined his skills and abilities, becoming Chef Riley’s right hand in menu creation and design and assisted in leading the culinary team to greater and greater heights of excellence. In 2006, Chef Riley paid Jon the highest compliment when he promoted him to Executive Chef.

Today, Jon leads Castle Hill’s talented culinary team forward. His vision of sustainable agriculture, locally-purchased ingredients, and organic first, is a continuation of his shared vision with Chef Riley. Jon’s philosophy of buying top ingredients and artistically preparing and presenting dishes in their purest form, so that each subtle layer of flavor is detected, is his hallmark.

Drawing on his Portuguese roots, Jon will continue Castle Hill’s tradition of subtle Mediterranean spices and influences in his dishes. In the winter months, guests can look forward to enjoying heartier, rustic foods and in the spring and summer, Jon’s menu will change to lighter, local dishes abundant with select meats, local produce, seafood and fish dishes.

In addition to his focus in the kitchen, Jon also lends his time and talent to a host of local organizations and good-cause benefits. Some of Jon’s favorites include: the Rhode Island Food Bank’s Taste of the Flower Show, the American Red Cross, Great Chefs of Rhode Island Star Chefs Series, Chefs for Cystic Fibrosis, RE/MAX Think Pink Cancer Benefit, March of Dimes Star Chef Series, the Boys & Girls Clubs of RI, and DCYF Women & Children’s Benefit. Jon is also on the Board of CARI, the Chef’s Association of Rhode Island.

Jonathan resides in Bristol with his wife Melanie, daughter Zoë, and son Cody.