Jonathan has been in Hong Kong for almost 20 years and is a seasoned F&B and marketing professional, having worked in the industry operating restaurants and retail operations since even before moving to Hong Kong.
Jonathan is a self-taught butcher and fish monger and was the main inspiration behind The Butchers Club, professing to have brought together “all of the best bits” of his past experiences and putting them into a concept that he and his team thoroughly enjoy operating.
Jonathan has huge aspirations and plans to take The Butchers Club global in the near future.
General Manager of The Butchers Club Burger
Chase began his career of restaurant management in Texas, when in a strange turn of events his after school part-time job became a full-time General Manager position (his predecessor was incarcerated).
Since then he has consulted for start-up restaurants across the United States and Asia, helped in the running the fifth best-rated dive bar in the USA, as well as being involved with various coffee shops, cigar lounges, fine dining establishments, and everything in between. Prior to joining The Butchers Club team, Chase was the General Manager of Hong Kong’s Fatty Crab.
Chase’s focus is on keeping fun and personality in the Hong Kong dining scene as well as pursuing an idea of collaboration in an often competition-minded industry.