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Jonathan Brambila

Sous Chef

Raised in Tijuana, Mexico, Sous Chef Jonathan Brambila grew up immersed in a family that loved food – his parents owned and operated a small taqueria. Brambila began helping his parents at the shop from a young age, and it was there that he was first exposed to various aspects of the food industry, from serving in the front of the house to prepping in the back.

After graduating from The San Diego Art Institute, Brambila sought to return to his culinary roots, staging at Addison for a couple months before officially coming onboard as a morning prep cook in 2011. Diligently working his way up through the Addison kitchen, Brambila now serves as Sous Chef.