Jonathan Weisman

5616 Spring Valley #159, Dallas TX 75254 Home: 972.913.4091 | Cell: 469.324.6796 | Jonny.Tapas@gmail.com

Executive Profile
Innovative Product Executive with proven ability to create highly profitable programs through marketing, training, and partner relationships.

Skill Highlights
1. 15+ years of hands on kitchen experience ranging from fast food to fine dining 10+ years financial management experience 7. 3. Excellent leadership and communication skills Bi-lingual, English and Spanish 9. Texas food management certification 8. Web & graphic design experience Computer literacy with most modern programming 5. 6. 2. Background in expanding product lines Small business development

4.

Core Accomplishments
Restaurant & Bar Development 1. Established and managed partner and manager relationships on a daily basis. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. Menu development, design, execution and training. Sanitation policy design, management, and training. Front of House, and Back of House relationship training. Marketing and P&L system management to secure maximum profits. Established and managed vendor relationships on a daily basis. Recognized by local media for excellence. Graphical advertisement design. Web Site set up design and maintenance. Marketing plan design and execution. General management. Video media development.

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Professional Experience
1. 2. 3. 4. 5. 6.

The Hub Sports Grill - Dallas TX | Executive Chef / Manager | December 2011 to December 2012 LMS Investment Group Inc. Dallas TX | Corporate Executive Chef | July 2005 to December 2012 Twenty7 Sports Bar & Grill Plano, TX |General Manager / Chef | June 2010 to May 2011 Rugby House Pub Plano, TX |Executive Chef | May 2009 to June 2010 Industry Bar Dallas, TX | Executive Chef | May 2007 to May 2009 Vue / Nine7Two Addison, TX | Executive Chef | September 2005 to May 2007

Education
Albermarle Sr. High School, 1996
Charlottesville, VA U.S.A. Business Completion, Advanced Diploma 3.4 GPA 1995- Whos Who Among American High School Students: Top 5 percentile G.P.A. President FBLA

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Online Media, Photography & Graphic Portfolio Available at:

http://jonnytapas.foliohd.com/

Recent Media References

Former Texas Ranger Turns Restaurateur in Plano: Twenty7 Best of Texas Growing up in Texarkana, all Craig Monroe cared about was sports, in particular baseball. A standout in almost any type of physical activity, Monroe eventually had to choose between football and baseball, however, getting picked up by the Texas Rangers organization made the decision pretty easy. Monroe graduated from Texas Senior High 1985, I decided I was going to do everything in my power to get myself a chance to be professional baseball player, Monroe recalls while sitting in the corner booth of his new Plano sports bar, Twenty7, the number he wore in seven seasons as an outfielder for the Detroit Tigers,I started in the minors in Tulsa as part of the Texas Rangers organization. I decided very early I was going to work harder and try harder than anyone else and I got a chance to play for my hometown team in the Texas Rangers. While bumped up to AAA Oklahoma City when he got the call to come to Dallas after Ruben Sierra was put on the injured list, Craig explains, I was up with the Rangers for three months, but at the end of the season they needed a roster spot for a pitcher and I was put on waivers. Monroe smiles with a professional athletes confidence earned in The Show, I dont think I was on waivers for more than a day when the Detroit Tigers called and I was on the way to join them. As a hard-hitting outfielder, Monroe earned a spot in the starting lineup and even made the trek every kid with a bat dreams of: competing in the 2006 World Series. Grins Craig, Im actually very proud that I managed to tie Hank Greenberg for most home runs by a Tiger in a world series. As his career began to wind down, he was traded to Chicago and then the Pirates. In the end, Craig had to find a life after baseball. Now a full time resident of Frisco, hes teamed up with some other industry veterans to create Twenty7, a baseball themed sports bar with quality food usually expected to be found at a higher-end Gastro-Pub. The food, which is really quite amazing, comes courtesy of Jonny Weisman, formerly the kitchen wizard at The Rugby House. Jonny has been making a name for himself since moving to the Dallas area a few years ago as one of the best pup chefs in the area. On the menu Weisman has created a number of unique dishes to augment the high quality traditional fresh cut fish and chips and burgers. Case in point: A mango-based bruchetta adorned with fresh mozzarella which is wrapped in panchetta and topped with a lime-infused mango salsa that makes for a wonderfully light, bright and extremely tasty appetizer. We wanted to put together a menu, right off the bat, that has some light items as well as the traditional bar offerings, Weisman explains. Hes also reached into his bag of tricks to create a Cuban fried rice served as a side and as the base of the Taco del Mar Fish Tacos. Weisman also brings his deft touch to spare ribs that should have a warning label on them: After one bite, the slow cooked meat literally leaps off the bone, so make sure you lean over the plate and adorn

your lap with a napkin. Rounding off the delights I experienced were lightly battered fresh cut haddock and multi cheese macncheese that was so sinfully rich, it darn near gave me heart palpatations. The bar itself is decorated with some of Craigs own memorabilia from his years with the Tigers and other items from friends and other famous players. The uniform worn by the young ladies working at the bar is a sexy variation of the ball girl uniform. Taking the Sport-Bar+Gastro-Pub mixture, adding in a pinch of breastaurant with the sexy outfits, and rounding it out with an additional side of non stop high-def televisions might just prove to be a winning combination. Twenty7 also sports no pun intended another section originally meant to be a small ultra-lounge attached to the bar. However, the plan has been modified to bring more of a game room lounge to the location. We just think this will work better in this location, we want to expand on our theme and business center rather than trying to do the ultra lounge in Plano, explains Chef Jonny who also operates as a General Manager. The official grand opening kicks off August 27th. Craig admits hes a little nervous, My whole life has been about hitting, running and throwing. This is the first real job Ive ever had. His smile is rather electric and the anticipation of getting this bar off the ground is something that is really energizing him,I really hope this is the first one he smiles with confidence again knowing the premise, if successful could be the foundation of a multi location business. Twenty7 3100 Independence Parkway Ste 299 Plano Texas 75075 972-599-2000

The Rugby House: Our Corned Beef Will Kick Your Moms Corned Beef Butt Best of Texas
When you see people raving about a pubs Mac and Cheese on Facebook and hear folks in other bars talking about the food at a competitor, you know there is something strange going on. After all when was the last time anyone praised the lowly Macaroni and Cheese. Planos newest gourmet pub, The Rugby House, has really gone the extra mile to bring exceptional food to a bar environment. They have everything: 87 different beers on tap and in bottles, including the required Guinness, local amber, Belgian Lagers, and even craft brews from an order of Trappist Monks in Europe. Beers aside, the entire menu at the Rugby House has been created to highlight real food made the right way with real ingredients. Owners Sasha Kim, formerly of NAAN, and John Wolfe brought in Executive Chef Jonathan Weisman to create a menu featuring food that can only be called exceptional. Weisman, a transplant from the east coast, comes from the school of hard knocks of culinary. After starting in fast food and line cooking the semi self taught chef he moved to Dallas because of the Big Ds reputation for being an incubator of culinary excellence. Just look around at how many national chains are based here from Brinker, TGIFridays and the new Twin Peaks chain have taken the US by storm. When it comes to upscale dining, Dallas really is a hotbed for foodies. Sasha and John have been working on the concept for the Rugby House for a couple of years now. With the explosion of interest in soccer and rugby in the area, they decided to go distinctly British, blending dark wood paneling and the polished brass of a traditional brew house while bringing in HD TVs for early morning live broadcasts and even American football like the Cowboys. I think I have talked to someone involved in every league and team in North Texas, says Kim We really want to feature local sports in the bar and have asked local soccer and rugby teams to bring us game shirts. We will hang them on the wall. John, on the other hand, is a long time league and school soccer player and has spent over ten years behind bars and managing clubs across DFW. 18 taps line the bar and he has hand picked the expected Irish Guinnesss and Texas Firemans #4. They also have tongue-twisting names like Delirium Tremens from Belgium and Chimay Dubel, Trebel and Grand made by what might be the most famous order of Monks in Europe. Each is decorated with colorful and entertaining tap handles to give patrons the ability to point at their choice if they cant pronounce the cumbersome names of some of the draughts. The level of commitment to quality this team has pulled together is seen in the product coming from the kitchen. Make no mistake, its Johnnys kitchen, I like to do things the right way. His corned beef, for example, takes two days to prepare. Brining a fresh Texas brisket in-house for a day, then hand rubbing pickling spices and wrapping the slab of beef to stand at room temperature for over six hours produces a limited amount of the best tasting corned beef you will ever find. Once the days allotment of corned beef is gone, it is gone. Diners will then have to switch to other choices like Shepherds Pie made with lamb, not beef, and actual lamb Irish bangers.

Even the mashed potatoes come from actual hand peeled and parboiled spuds, which are then blended and served with gravy. By the way, the gravy is real gravy, it is brown, not the white creamy stuff that some in the South call gravy. Its also handmade in-house from pan drippings, onions and mushrooms. Next to nothing in the place comes out of a can or freezer bag. Every bar in the area is offering a fish taco, most made with Tilapia. Tilapia is somewhat of a chameleon fish that really has little of its own taste but will take on the taste of spices and flavoring. The Rugby House does not use Tilapia, instead fresh Haddock both for the tacos and for authentic British Fish and Chips. The tacos are served with wild rice and flavored with a combination of Cuban spices. It takes a special skill to offer British based pub food in a way that can be called near gourmet. British cuisine somehow seems to be an oxymoron as most people think of boiled flavorless grub. I hate the term Pub Grub, says Johnny, there is no reason that you cant do things right. I always use fresh pepper and herbs. There are a lot of places around here that you can go get a really good beer but no place has this kind of food. After hearing all the raving about almost everything on the menu, I had to try the Mac. Its a blend of four artisan crafted European cheeses with, well I dont know what. Ya. If we tell you we will have to kill you, laughed Johnny, We have bar owners coming in here from all over the area asking for what is in it. I am not going to tell them. Come in and try it and guess. The Rugby house is located at the intersection of Preston and 121 on the southeast corner in a location that used to be a sushi bar. Its in the same development where Petco, World Market and the PGA Golf Store are, a little off the road but well worth the search. There has been a bit of an explosion of bars and eateries in that area as of late. Just down the street are the Grail, Two Brothers and a number of others. On the other side of the intersection Frisco begins and their somewhat puritan liquor licensing laws mean that the Rugby House stays open a full two hours past when the northern competition has to close at midnight. If you love being the foodie finding the newest place before it becomes a hit, run dont walk to the Rugby House so you can be the one in your crowd to discover it first. If youre a member of a local soccer team or rugby team, grab a uniform jersey and get it up on the wall or, for that matter, frame up an 810 picture of your entire team. I am sure there is a spot for it. In the Dallas bar and restaurant incubator, I might suggest keeping an eye on this team. Sashas keenness for business, Johns bar skills, and Johnnys food is just the combination that will make the Rugby House a name to know. Rugby House Pub 8604 Preston Road suite 100 Plano, Texas