Osteria La Madia
Over the course of a 30-year restaurant-industry career, Jonathan Fox has become a noted expert at new-concept development and expansion, operations, hospitality marketing, and business modeling.
Just three years after graduating with high honors from the Culinary Institute of America, Fox, who trained under the legendary French chef Jean Banchet, became Executive Chef at Chicago's Printers' Row Restaurant. He moved on The Pump Room, where he served as Executive Chef, and Papagus Greek Taverna, which he helped create and managed at the partnership level.
From Papagus, Fox moved on to Maggiano's Little Italy, where, as a founding partner, he helped turn the brand into a household name. Prior to founding 3Sixty, he served as Chief Operating Officer for Maggiano's, where annual sales topped $339 million.
In 2007, after scouring the United States and Italy in search of the ideal pizza, Fox opened the first 3Sixty restaurant, La Madia. There he uses crust as a canvas for inventive flavor combinations and offers his own, contemporary take on classic pastas and entrees. La Madia's 20-foot-tall wine cellar is an oenophile's dream, with more than 200 labels and 75 wines by the glass. Fox prepares multi-course tasting menus at monthly chef's tables and gives frequent classes on Italian cooking.