For Jon Cholakian, cooking had long been his passion but two-and-a-half years ago when he took the plunge and made it a career.
He took a leap of faith, leaving his job as an outdoors educational instructor to turn his leisure activity into a full-time career. Without any formal training or experience - except owning a car and kitchen - he established his catering business.
By 2022, Cholakian - who is known to many as Gastronomy by Jon - has since grown acclaim as one of the most ‘sought-after chefs’ in the south west today. From snagging a Bristol-based restaurant residency to cooking for celebs, he aims to prove that anything is possible.
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As he and his team are set to take over the kitchen at Dareshack on Wine Street this September, Jon spoke to Bristol Live about his whirlwind success and what he looks forward to most in his upcoming residency.
“When I first started my business, it was just before the first lockdown and it was an interesting first six months,” he said. “I normally delivered food to people’s homes and I couldn’t go in as planned in the business model at the beginning. I had to build my reputation up very slowly.
“Then once we came out of the first lockdown, I could actually go and cook in people’s homes but it was still only for six, as you remember we had a rule of six indoors. It was a really tricky way to start, but the fact that I made it through all that is a testament to what I’m doing. It’s great and it’s my own story but I think it’s an interesting story that I managed to survive.”
As lockdown restrictions eased, Jon was able to secure bookings, from events to pop-ups across south Wales and the south west, including Bristol. From there, he began to spark intrigue across the region through his mouthwatering dishes that were inspired by his years in south east Asia.
“To be successful at anything, you have to be confident,” he said. “Especially in cooking. It’s such a criticised field, where people expect a lot when they go out for food or when they hire a private chef.”
He added: “As for me, as I’ve gone on, my confidence has grown and it led to my most recent project at Dareshack, which is something that even one year ago I wouldn’t have entertained. So it’s amazing how things can go and snowball.”
Jon was recruited to take on his latest role as head chef at Dareshack, where the rising star will bring his staple dishes and delicacies to a new audience. The Gastronomy by Jon and Dareshack partnership officially opened for service from September 1.
Through Dareshack, Jon hopes to continue his commitment to incorporating fresh, healthy ingredients to promote good wellbeing in good food, which he has tirelessly advocated within his profession and family life.
He said: “I spent time in south east Asia where the flavours are bold. I like flavours that really punch. I aim to achieve that every time. This is high quality food, high quality ingredients - it tastes amazing and it looks beautiful.
“I just love the space at Dareshack and it’s really cool. It’s not a restaurant as you might imagine of a restaurant when you close your eyes. It’s very casual and I like that about it where it doesn’t have that fancy dress code. It’s casual but the food is what is going to drive people there. It’s not about silver service, it’s about good service and good food in a casual environment.”
Jon's cooking skills have won praise from from Bristolian comedian Russell Howard. On Facebook, He wrote: “When a self-taught chef from Abergavenny cooks for Russell Howard! As a small business owner, you roll up your sleeves. There are no days off. You graft, hustle and dream of things like this. Opportunities to prove yourself on a big stage. Then it happens and it’s so surreal. I absolutely loved it! A very proud moment. Russell and family, thank you so much for welcoming me to your intimate occasion. For entrusting me and for being so friendly and down to earth. I’ll forever be riding this wave.”
Jon explained that the ‘incredible’ opportunity had propelled him to work harder at his craft, while staying true to his brand and ethos.
He said: “I still can’t believe that it happened. A year ago I had a call just to deliver some meals. At that time, I had a little of a hangover because I was doing a lot of deliveries during lockdown so when I delivered it, it was just a standard order. But the person asked me if I knew Russell Howard.
“At the time, I hadn’t cooked for him in person yet but I was aware that he was going to try my food. I heard feedback that he enjoyed my food and that I could potentially cook for him sometime. But a whole year goes by and you almost forget about these things, and then a call came in that said that there was an opportunity to cook for him. So yeah you just drop everything and do it.”
He continued: “Russell was super friendly and it was surreal but I guess once you get in the kitchen and you actually start cooking you shut off what the occasion is because you’re focussed. It was a small gathering and I took two members of staff with me to help serve the best possible experience I could. I’ve had a lot of inquiries since then and it’s been great for business and great for my confidence.”
While the publicity for the Russell Howard gig was instrumental to his small business, Jon says that his increasing success can be credited to those who have supported him.
He said: “Every client is important but I haven’t had a client as high profile as Russell Howard and this will not be the only one now. When one door opens, lots of others open. I’m super grateful to all my clients and I never would have got here without them. Lots of people heard about me before and supported me before, but then you get a gig like this and many people’s heads turn. The exposure it’s created has really helped. At the moment, things couldn’t go any better for me.”
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