Chef de Cuisine of Ezov, Emmer & Rye Hospitality Group

Jonah Levy discovered his passion for cooking at the age of 21 while working as a dishwasher at Petite Provence in Portland, Oregon. When a cook called out, he stepped onto the line, beginning a journey that would lead to roles in some of the country’s most acclaimed kitchens.

The Chicago native studied at the Culinary Institute of America in Hyde Park, New York, and completed his externship at the restaurant Alinea in Chicago. He then joined the team at Eleven Madison Park in New York City, where he continued to progress as Chef de Partie.

Levy’s dedication to understanding food at its source took him far beyond the kitchen. He worked as a shepherd during lambing season on a sheep farm in New Zealand, harvested grapes in Dogliani, Italy, and spent a summer commercial fishing for sockeye salmon in Naknek, Alaska.

Returning to his restaurant roots, Levy joined Austin’s Emmer & Rye Hospitality Group as a Sous Chef at Hestia, where he served as fermentation lead, baker and butcher. During his tenure, Levy spearheaded the restaurant’s fermentation program, establishing sustainable practices to repurpose food waste and partnering with local farms to preserve seasonal harvests and tell their story through the menu. His leadership earned him a scholarship to Noma’s MAD Academy for Sustainability in Copenhagen. During his time at Hestia, the restaurant earned a Michelin Star in Texas’ inaugural guide in fall 2024.  

Now serving as Chef de Cuisine at Ezov, the Michelin-recognized Eastern Mediterranean concept from Emmer & Rye Hospitality Group, Levy oversees daily operations, menu development and culinary execution. His recent consulting work with the plant-based salmon company Oshi in Israel reflects his ongoing commitment to sustainable food innovation.

Levy’s approach to cooking mirrors his philosophy on life: seeking opportunities to engage all his senses and remain wholeheartedly present in each moment. Outside the kitchen, he enjoys stopping to smell the flowers, and consuming large quantities of processed sugar.

Pitmaster and Owner Kyle Stallings doesn't recall his first taste of BBQ. Born in "deep East" Tyler TX, you'll find barbecue is one of the major food groups. As a 6th generation Texan, Kyle comes from a long line of women that never compromised on taste nor quality. His motivation to feed folks the highest quality food he can, regardless of the long hours or inconvenience caused, comes directly from the love his Mother and Grandmothers put on his plate growing up.

By 2011, Kyle had already spent years in the service industry, but didn't consider himself an expert on BBQ. However, he was accustomed to quality and set out to do his absolute best. Today, folks come from all over the World to taste Kyle's smoky meats and savor the recipes inspired by his family history. Rollin Smoke BBQ has lured folks from all walks of life, from Rap legends to barbecue aficionados to Hollywood actors.

Just like someone begging for your prized recipe at the church potluck, it's been the overwhelming positive feedback and the return customers that propel Kyle forward. He looks forward to forging more connections and bringing more joy to family, friends and strangers in the future.

Dinner Experience at Eden East Farm - Harvest Under the Stars
A private multi-course dining experience celebrating the season's harvest from Eden East Farm, local Central Texas producers, and Chef Sonya Cote. 

Welcome
Garden Cocktail (or zero-proof botanical spritz)
Farm Snacks | Warm sourdough with cultured butter & smoked salt, whipped ricotta with fermented honey, pickled farm vegetables

First Course
Wood-Roasted Butternut Squash | Sweet corn purée, runner beans, fermented pepper vinaigrette & pumpkin seed crunch
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Second Course
Basil Gnocchi | slow-roasted cherry tomatoes, crescenza, lemon basil sauce, crispy potato skins & parmesan 
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Third Course
Grilled Whole Gulf Red Snapper | salsa yerba, grilled lemons & seasonal farm vegetables (served family-style)
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Fourth Course
Live Fire Texas Wagyu Tri-tip Steaks | roasted red onions, bordelaise & herb salad (served family-style)
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Dessert
Warm Texas Pecan Tart | Bourbon caramel, whipped mascarpone & seasonal fruit

*Our full menu can be offered Gluten-Free by request. We will work with all dietary restrictions when needed.