Jonathan Karis

Tribeca, New York

Chambers is the newest restaurant on the scene and yes, it checks every box (date night and parent-approved). With an exceptional wine list curated by Pascaline Lepeltier and a menu by Executive Chef Jonathan Karis that’s hit after hit, it’s one to know now. We caught up with Karis to talk early influences, favorite cities, and the philosophy behind it all.

Full name, age, and where are you from?

Jonathan Karis, 37 years old. Fitchburg, MA

What is your title and how are you involved with Chambers?

I am the Executive Chef and a Partner at Chambers. In 2021, Jared David (GM) and Pascaline Lepeltier (Beverage Director) were in the process of reviving the former Racine NYC space in Tribeca. I was introduced to them through a mutual friend. I had long wanted to open my own project, and joining the team felt like the right opportunity to build something thoughtful and collaborative from the ground up.

What inspired you to get into this industry?

I grew up in a family of avid home cooks, where the kitchen was the center of everything. Food was how we connected, celebrated, and cared for one another. I was drawn to the industry because I wanted to explore the power of that connection — how a meal can bring people together and create lasting memories.

You've traveled quite a bit and worked in kitchens across the US, what is the best food city and why? Why NYC?

Internationally, Mexico City takes it. The city has everything — street food that is part of daily life and fine dining that builds on heritage rather than chasing trends. It’s vibrant, layered, and deeply delicious. Stateside, though, it’s hard to beat New York City. I’ve always been drawn to the buzz here — the hum of ambition, the constant push to be sharper, better, and relevant. Professionally, it’s hands down the strongest food city in the country. The access to ingredients is unmatched: If you can imagine it, you can source it. 

What is the best meal you’ve ever had?

One meal that continues to stand out was in the suburbs of Athens, at the very start of a month-long stay in Greece visiting family with my dad. My relatives had arranged an afternoon at their favorite hidden taverna across town, the kind of place you’d never find on your own. We sat for hours sharing vegetable meze, bright salads, and grilled meats, including grilled calf liver wrapped in a thin sheet of lamb fat with lemon — the best thing I ate on that trip. Nothing was overly complicated, yet everything was perfect. It wasn’t just the food, it was the feeling. The beginning of a long stay, family gathered around the table, the unhurried pace of the afternoon. It reminded me that the best meals aren’t always the most elaborate or expensive.

It's my first time at Chambers, what is the must have dish on the menu?

At Chambers, we do have a couple of enduring favorites: the veal sweetbread appetizer and the chicken entrée. They’ve been on the menu since day one for a reason, they’re consistently excellent. That said, the rest of the menu changes frequently to highlight seasonal ingredients and new ideas. For your first visit, I’d suggest exploring those rotating dishes. Pairing something familiar with something new is the perfect way to experience the full range of what we do and keeps each visit exciting.

What advice would you give aspiring chefs who are looking to make it in this industry?
I’d say this: you’ll only go as far as you’re willing to push yourself. The time, energy, and curiosity you put in is exactly what you get out. You need a natural drive to dive deeper, to learn more, and to keep challenging yourself. Mentors will come and go, and you’ll grow from those relationships, but at the end of the day, your progress depends on your own commitment and curiosity.

What restaurant, café, or bar do you find yourself frequenting most after work?

These days, I’m at home more often than not after work — I have a 2-year-old, so free time is limited. When I do get out, The Long Island Bar in Brooklyn is probably where I end up most. The burger always hits the spot, and their classic cocktails are solid. The martinis, in particular, are excellent. The space itself is unforgettable, set in an old longshoreman bar on Atlantic Avenue, with timeless woodwork that really ties the whole experience together.

How do you relax outside of work?

I tend to relax by staying busy. I get stir-crazy if I spend too much time at home. I like riding my bike around the city, exploring neighborhoods, or hunting for records at local shops. These little adventures help me decompress while out of the kitchen and stay connected to the rhythm of the city.