Director of Operations
Jonathan Ruppert’s hospitality career began in the early 1990’s in Sacramento, California, where he first cut his teeth in many popular restaurants. Once he had discovered his talent for cooking and a love for the restaurant culture, Jonathan made the decision to further his career and enrolled in the Culinary Institute of America in Hyde Park, New York. This provided him a great base of knowledge and opened his eyes to the many professional opportunities that lay ahead.
Directly after graduating culinary school in 1997 Jonathan moved to Park City, Utah where he took the position of Executive Chef of an ownership club, The Stag Lodge. He spent two years there before joining the award winning Sundance Resort in 1999.
Jonathan took a break from hotels in the fall of 2001 to open a restaurant in Salt Lake City, Utah which was primed to capture the energy of the 2002 Olympics. He and a friend opened 3rd & Main Bar and Grill which was located in the middle of the Olympic Venue Center. This provided him an unmatched experience hosting international travelers, musicians, athletes and Olympic regulars. In 2002, the restaurant was named Best New Restaurant by Salt Lake Magazine.
After creating a successful restaurant in Salt Lake City, Jonathan moved back to the mountains of Park City and operated several restaurants and catering companies. In 2005, he took a position at the Homestead Resorts in Midway, UT. There he was able to focus on creating and implementing service standards with a focus on high-end service.
In 2008 Jonathan was looking for a new challenge and adventure. He took the position of Director of Food and Beverage for the ultra-luxury White Elephant Hotel. During his short time there, the hotel earned accolades including Condé Nast Traveler Readers' Choice Top 100 Hotels in US and Travel Leisure World's Best 500 Hotels (#2 in MA). Following this success, in 2010 Jonathan was called upon to direct the operation of all of the food and beverage outlets for Nantucket Island Resorts. As Corporate Director of Food and Beverage his duties included running the award-winning TOPPER’S Restaurant in the Wauwinet Inn, which has held the coveted Wine Spectator Grand Award for 17 years.
Working with Nantucket Island Resorts honed Jonathan’s skills for managing a large, diverse team with a focus on luxury service and high-end products. He has overseen such events as the Nantucket Wine Festival and many high profile weddings and social events.
Jonathan joined B Cellars in spring 2014 with vast experience in hospitality and a focus on providing guests with an unsurpassed level of service.