Jonathan Tam is a Canadian chef who rose through Copenhagen’s fine-dining scene, best known for being executive head chef of the Michelin-starred Relae and founding Jatak.
Nordic produce filtered through his Chinese-Canadian heritage in refined, ingredient-led cooking. This profile looks at Jonathan’s background, career and signature approach.
TL;DR
- Canadian
- Known for being executive head chef of the Michelin-starred Relae and founding Jatak
- He joined Christian Puglisi’s Relae from its 2010 opening and became executive head chef.
- His cooking draws on his Chinese heritage combined with Danish produce.
- Nordic produce filtered through his Chinese-Canadian heritage in refined, ingredient-led cooking.
Jonathan Tam key facts
| Name | Jonathan Tam |
| Nationality / origin | Canadian |
| Known for | being executive head chef of the Michelin-starred Relae and founding Jatak |
| Location | Copenhagen, Denmark |
| Style | Nordic produce filtered through his Chinese-Canadian heritage in refined, ingredient-led cooking. |
Background and career
He trained at culinary school in Edmonton and took an internship at Noma in 2007. He joined Christian Puglisi’s Relae from its 2010 opening and became executive head chef.
Recognition and legacy
He opened his own restaurant, Jatak, in Copenhagen in 2022. His cooking draws on his Chinese heritage combined with Danish produce.
Signature style
Nordic produce filtered through his Chinese-Canadian heritage in refined, ingredient-led cooking. It is an approach that has made Jonathan a distinctive figure in the food world.
Jonathan in context
Jonathan Tam is one of the chefs featured on Pickup Table 4, alongside Christian Gadient and Samuel Nutter.
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Jonathan Tam FAQ
Who is Jonathan Tam?
A Canadian chef who rose through Copenhagen’s fine-dining scene.
Where is Jonathan based?
Copenhagen, Denmark.
What is Jonathan known for?
Being executive head chef of the Michelin-starred Relae and founding Jatak.
What is a notable fact about Jonathan?
He trained at culinary school in Edmonton and took an internship at Noma in 2007.
What is Jonathan’s style?
Nordic produce filtered through his Chinese-Canadian heritage in refined, ingredient-led cooking.
