Meet New Mécénat Executive Chef Jonathan Harootunian

For Jonathan Harootunian, not being accepted to cabinetry school at age 20 may have been the best thing that ever happened to him.

After a quick change of focus, Harootunian found a new love in the art of cooking; now, 32 years later, he has established himself as one of the Chicago culinary industry’s prime talents. His latest challenge comes as the new executive chef of , Western Springs’ newest restaurant.

Two months into his tenure, Harootunian says he has worked to maintain the essential character of the Mécénat menu, while adding his own unique tweaks and garnishes. He describes his style as “contemporary American,” with a seasonal focus, “ample” portions and flavors to “bring back childhood memories.”

His goal, he says, is to simultaneously appeal to customers’ tastes while challenging them to expand their horizons. “Wherever you go in this economy you have to give people what they want,” he says. “But that doesn’t mean you can’t put your spin on it and coax them into seeing some new, different and exciting things.

“You’ve got to take baby steps. You can’t come in and say, ‘I’m changing everything; look at me.’ It’s not about my ego. It’s about what the people here are comfortable with, and still motivating them to try [the new.]”

Long-time local diners may know Harootunian, 52, of Willowbrook, best as the former executive chef of Courtright’s in Willow Springs, the restaurant that today joins the Village’s as the only suburban-Chicago Michelin-starred eateries. During Harootunian’s tenure, Courtright’s went from a one-star establishment to eventually scoring a four-star review from the Chicago Tribune.

In Chicagoland, Harootunian has also served as sous chef at Tallgrass (Lockport) and Carlos (Highland Park,) and as executive chef at the DuPage Club (Oakbrook Terrace,) Vivere (Chicago) and Meritage Café and Wine Bar (Chicago [defunct,]) and also has worked in New York, San Francisco, Los Angeles and the Napa Valley.

Skilled across cuisines, and with influences drawn from a globe-trotting childhood, Harootunian’s trademark may be his seafood, which can be experienced on Mécénat’s current summer menu in the forms of grilled Hawaiian butterfish, piccata-style Lake Superior whitefish or a weekend special of soft-shell crab with a tomato salad, among others.

Harootunian calls his cooking “20 percent real, pure art and 80 percent blue-collar work,” and says it’s important to have a sense of humor in the kitchen as well, saying cooking is “the most professional unprofessional job in the world.” He also states a devotion to participating in local communities and charities.

And he credits owner Jack Hogan and general manager Kelly Hogan with giving him the freedom necessary to make unique, exciting dishes.

“For me, it’s an expression of myself,” Harootunian says. “That’s what helped Courtright’s to get where they are, and hopefully will help us do the same.”