From his youth, Jonathan Banta had a passion for freshness. Cutting his culinary teeth cooking at a cultural arts camp three miles from his childhood home in Pittsgrove, New Jersey, he grew up less than an hour outside of Philadelphia in a rural South Jersey community. He was no stranger to that city’s booming culinary environment and to the fresh produce supplied to them by the farms near his home.

From these early beginnings, Banta went on to get his culinary degree from Johnson and Wales University, interning at the Gainey Ranch in Scottsdale, Arizona, under the tutelage of Anton Brunbauer. This became his first experience working in a golf resort setting. He went on to help open the first restaurant at Running Deer golf club in southern Jersey owned by former Eagles quarterback, Ron Jaworski. In Philadelphia, with Iron Chef, Jose Garces and Chef Douglas Rodriquez, he worked at Alma de Cuba. Drawing upon these experiences and gaining more through intense research, he consulted for a local entrepreneur to open up a Neapolitan pizzeria on Daniel Island where he worked as its Executive Chef. Before coming to The Atlantic Room, he was Chef de Cuisine and then Executive Chef at 82 Queen and at Rue de Jean in downtown Charleston. He presently resides in West Ashley with his wife, Leslie, his son, Nathan, his daughter, Elizabeth and his dog, Leia. His four great loves are his family, his cooking, his music and, of course, his golf. His compassion and love of the arts provided the impetus to organize music festivals raising money for families devastated by Katrina (that he and a friend personally delivered). He also participated at the great cookout for the “Charleston Nine” raising money for the families of the firemen killed in the line of duty in 2007. Banta is excited to bring his experiences and his passions to the Atlantic Room and Ryder Cup Bar.