Yes, Chef! Feature: Jose Navarro

When you ask Chef Jose Navarro how he went from working at some of the most famous restaurants with internationally renowned chefs in Las Vegas to Cleveland, he laughs and says, “Well, it’s a long story…”

The short of it is he and his wife were visiting her hometown of Philadelphia for the holidays and, wanting to be closer to her family, he applied for a job online. He went through an interview and got the offer, but it was for a restaurant group in Cleveland instead. A happy accident. After visiting here and loving it as much as Philly, they’ve happily called themselves Clevelanders since 2019. 

As Executive Chef, he’s overseen the menu development and culinary operations at some of our city’s toniest establishments (Marble Room, LockKeepers, the InterContinental Hotel). In 2023, he said yes to his dream job as Culinary Operations Leader for Heck’s Café and Antica Italian. Though his operations have won numerous coveted awards of excellence, Chef Jose sees himself as, “the guy behind everyone else.”

Q. How old were you when you started cooking? 

I was 14. My sister worked at a family owned Chinese restaurant and said they needed a server assistant, but I quickly found myself in the kitchen, where I was allowed to do everything but wash dishes. The “mama” of the restaurant did not like anyone touching the dishwasher but her.

Q. Looking back on your career, is there anything in particular that makes you proud?

I grew up at a time in Vegas when chefs like Wolfgang Puck were opening Spago and Joël Robuchon was heading up the MGM Grand. They were setting trends and earning Michelin stars. I’ve always seen this industry as the embodiment of hospitality. I’m proud to creatively and consistently put out good, approachable food with an emphasis on seasonal ingredients.

Q. Who is the most influential chef in your life? 

Working with Chef Paul Bartolotta at his Ristorante di Mare at the Wynn was a master class in fine dining. I learned to take pride and see meaning in the simplest things. Pasta is more than flour and eggs, it can tell a story. I learned to treat meat and fish with respect and awe, never trying to overmanipulate it into something it’s not.

Q. What’s the most memorable meal you’ve ever experienced?

For our anniversary, my wife Alice and I went to a modern Mexican restaurant called Cosme in New York City. It was elevated fare. We ordered a savory sweet dessert that had layers of corn husk meringue, mousse, a macaron and whipped cream. And then we ordered another. And another. 

Q. A favorite ingredient? 

Salt. Pure and simple. You can cover up a tomato’s flavor with spices, sauces, etc., but when you put salt on a tomato, it tastes more like a tomato—it’s brightened and brought to life without being changed.

To nominate a chef for Mimi’s “Yes, Chef!” column, please email Mimi@MimiVanderhaven.com. Heck’s Café has locations in Avon, Ohio City and Beachwood. Antica Italian Kitchen + Bar has locations in Avon and Beachwood. Visit HecksCafe.com and AnticaItalian.com for more information.