Chef Jonathan Hudak grew up in a home where cooking and the kitchen were important elements of family life. His enthusiasm for the alchemy of the kitchen and its delectable yield began at an early age.
As chef de cuisine at Grant’s restaurant in West Hartford, he was allowed the latitude to extend his creative instincts to serve a clientele who savored the eclectic cuisine and attention to detail that was a hallmark of the local dining scene. In 2012, the owner of the Willimantic coffee shop Cafemantic, Andrew Gϋt, recruited Jonathan to create a menu and design a kitchen that would take his enterprise to the next level – a unique dining experience in a small town with big aspirations. Chef Jonathan met this challenge by creating and executing an extraordinary small plate menu sourced primarily from local farms that has created a buzz in eastern Connecticut as well as rave reviews by media including the New York Times.
Why Chef Hudak Chooses to Use The Farmer’s Cow Products
“We choose to source our dairy and eggs from the Farmer’s Cow because we both share similar values, such as supporting our local food economy, delivering a consistent product, and above all, a passion for quality. On a personal level, there’s a bit of childhood nostalgia involved. Growing up in Hebron, my best friend lived across the street from Mapleleaf Farm and we would always go over to the Ellis’ to check out the cows, and go fishing in the pond behind the farm. Every time my family drove to visit my aunt and uncle in Coventry, we would pass by Hytone Farm and I would be drawn to the huge sky and its amazing sunsets. Having the ability to help support the farms that I grew up around, is truly gratifying.”
– Jonathan Hudak
948 Main Street
Williantic, CT 06226
Phone: (860) 423-4243