Jill Armstrong joined the Cameron Mitchell Restaurants (CMR) family in 2013 when she began serving at The Pearl to put herself through college at The Ohio State University. She quickly fell in love with the restaurant industry and CMR’s associate-first culture, which she says the company embodies each day by providing a support system that makes work fun.
Armstrong has worked for several CMR concepts including The Barn, Hudson 29 and The Guild House holding positions as a server, lead trainer and beverage manager. She most recently became the general manager of CMR’s newest concept, Harvey and Ed’s. Although she says it’s hard to choose, her favorite CMR dishes are the Burrata Toast from The Guild House and the Chicken and Waffles from The Pearl.
Armstrong says the most important professional lesson she’s learned is that communication is key. She notes that it’s vital to be transparent and honest with your colleagues to grow as a professional. Playing on each other’s strengths, she says, is what makes a successful team.
“Learn to love the unexpected,” Armstrong advises anyone interested in pursuing a career in restaurants and hospitality. “The beauty of our profession is that it is fast paced and evolves daily. Each day is unique and that’s what makes it so exciting!”
Hailing from Edgerton, Ohio, Armstrong currently resides in Marble Cliff. Outside of work, Armstrong enjoys camping with her family, spending time with her nieces, reading, traveling and trying new restaurants.
Growing up in a hectic family of six and inspired by his mother, the love of cooking was a fundamental part of Jonathan Basch’s childhood. Since 2001, he has enjoyed working in the restaurant industry and has received numerous culinary awards, including the 2007 Apprentice of the Year award from the Columbus Chapter of the American Culinary Federation.
After graduating from the Columbus State Community College Chef Apprenticeship Program, Basch joined the Cameron Mitchell family in 2007 as a prep cook for the opening of Marcella’s in the Short North. He soon became a line cook supervisor at Marcella’s, then was promoted in 2008 to a position as Sous Chef at Mitchell’s Ocean Club. Basch was transferred from Mitchell’s Ocean Club to serve as Sous Chef for Molly Woo’s Asian Bistro at Polaris. After three years in that position, he was promoted to Executive Chef for Molly Woo’s, where he remained until early 2014.
In 2014, Basch was named Executive Chef for Cameron Mitchell Restaurants’ newest concept – Hudson 29 Kitchen + Drink, located in the Upper Arlington community of Columbus. There, he was able to bring his culinary inspiration – American comfort foods – to life each day. In 2017, Basch opened Cap City Dublin and most recently is Executive Chef for Harvey and Ed’s.
When Basch cooks at home, he enjoys preparing Mexican cuisine or Italian fair. He also appreciates fresh seafood and local ingredients, prepared in aspiring fashion. He doesn’t have a signature dish he makes for friends and family, because he likes to mix it up and keep them guessing.
When he is not in the kitchen, Basch enjoys spending time with his family, although he admits many of those occasions still include cooking, and enjoying food with company. He currently lives in Hilliard with his son.
Basch’s advice for aspiring chefs would be to always listen and learn from other chefs in all walks of life, because there are always lessons to be learned. He believes that it takes discipline and training to become a great chef.