After 15 years in the fine dining food scene, New York native Jonathan Levine has fulfilled his longtime dream of opening his own restaurant. Smoke Shack Blues Barbecue. Jonathan does not have the typical barbecue pedigree as most pit masters; but his love or barbecue, deep respect for ingredient quality, and culinary techniques translate perfectly to the barbecue culture. Levine was born to work a barbecue pit… It just took him a little time to realize his calling. SMOKE.
Chef Jonathan worked at Guy Savoy Las Vegas, which was named, “the best restaurant in Las Vegas and one of the finest anywhere,” by Newsweek. It was a tremendous experience for Jonathan who acquired a unique perspective and extensive culinary knowledge working under a world-renowned Michelin 3-Star Chef.
Levine’s time in Las Vegas included stints as Head Chef Garde Manger at Caesar’s Palace, and Executive Chef of The Buffet at Wynn Hotel. Under his leadership, The Buffet was the declared “Best Buffet in Las Vegas, 2010” by the Las Vegas Review Journal. Levine’s resume also notes stops at the Ritz Carlton in Puerto Rico, Smith & Wollensky in Miami, and the prestigious Park Avenue Café in New York City. As we told you, not your typical barbecue guy.
Jonathan can be found making the rounds at Smoke Shack Blues BBQ every night speaking with his customers & cooks. “I am so grateful for each and every guest that choses to dine here,” he says. “I want to make sure they (customers) are happy, and will be coming back… again, and again.”