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It was 1997, and at the tender age of 26 years-old, Jonathan landed his first serious position as a Saucier at the Four Seasons Hotel in Dallas, before very quickly being promoted to a junior level sous chef.  After word quickly spreading throughout the company about Jonathan’s unique talents, the Executive Chef of the soon-to-be-opened and very first Four Seasons Hotel in Las Vegas, called to offer him a position among the team as sous chef at the First Floor Grille – the hotel’s fine dining establishment.  In 1999, the restaurant became the first in Las Vegas to be awarded Five Diamonds.           

Jonathan’s fondness for the hotel industry grew with each passing day, and he knew that Four Seasons Hotels were one of the best in the business for grooming a young, aspiring chef.  Jonathan would spend nearly a decade-long career with the company, working for the hotel group at additional properties in Chicago, Dallas and New York.

Chef Jonathan Lane joined COMO Hotels and Resorts in late 2013 as the Executive Chef of the newly opened Metropolitan by COMO, Miami Beach hotel, the Singapore-based hotel group’s first venture in the United States.  Chef Lane takes the helm of Traymore Restaurant and Bar, the hotel’s seafood restaurant concept, responsible for the management and operation of the kitchen’s 30 staff. Lunch and dinner include small plates as well as main entrée dishes with a focus on the local supplier’s catch of the day.  The menu includes a seasonal selection of fish and chilled or grilled seafood platters and salads, as well as rustic fish dishes that are wood grilled, fried or roasted with seasonal or classic accompaniments. With its popular signature dishes that include Grilled Jumbo Octopus, Fragrant Seafood Stew and Whole Roast Lemon Sole, Traymore Restaurant and Bar has become the talk of the town in Miami and Miami Beach among die hard culinary connoisseurs.

Chef Lane maintains his long-standing philosophy of simply prepared dishes that will bring guests back to experience more of his seasonally induced creations.

It was 1997, and at the tender age of 26 years-old, Jonathan landed his first serious position as a Saucier at the Four Seasons Hotel in Dallas, before very quickly being promoted to a junior level sous chef.  After word quickly spreading throughout the company about Jonathan’s unique talents, the Executive Chef of the soon-to-be-opened and very first Four Seasons Hotel in Las Vegas, called to offer him a position among the team as sous chef at the First Floor Grille – the hotel’s fine dining establishment.  In 1999, the restaurant became the first in Las Vegas to be awarded Five Diamonds.           

Jonathan’s fondness for the hotel industry grew with each passing day, and he knew that Four Seasons Hotels were one of the best in the business for grooming a young, aspiring chef.  Jonathan would spend nearly a decade-long career with the company, working for the hotel group at additional properties in Chicago, Dallas and New York.

Chef Jonathan Lane joined COMO Hotels and Resorts in late 2013 as the Executive Chef of the newly opened Metropolitan by COMO, Miami Beach hotel, the Singapore-based hotel group’s first venture in the United States.  Chef Lane takes the helm of Traymore Restaurant and Bar, the hotel’s seafood restaurant concept, responsible for the management and operation of the kitchen’s 30 staff. Lunch and dinner include small plates as well as main entrée dishes with a focus on the local supplier’s catch of the day.  The menu includes a seasonal selection of fish and chilled or grilled seafood platters and salads, as well as rustic fish dishes that are wood grilled, fried or roasted with seasonal or classic accompaniments. With its popular signature dishes that include Grilled Jumbo Octopus, Fragrant Seafood Stew and Whole Roast Lemon Sole, Traymore Restaurant and Bar has become the talk of the town in Miami and Miami Beach among die hard culinary connoisseurs.

Chef Lane maintains his long-standing philosophy of simply prepared dishes that will bring guests back to experience more of his seasonally induced creations.