Jonathan Schick

Jonathan Schick, Executive Chef at Rail Stop, a Beauport Hospitality Group property at Brighton’s Boston Landing. Schick specializes in contemporary New England cuisine and fresh seafood using the highest quality and local ingredients.

Chef Schick began his culinary career with a degree from Le Cordon Blue in Dover, New Hampshire. During school, Schick held an internship position at Wentworth by the Sea alongside Certified Master Chef® Dan Dumont.

For the next two years, Schick worked at Rendezvous Bay Hotel, Anguilla BWI and Ocean Properties and a season as Banquet Chef at the Bar Harbor Club in Maine.

Returning to Massachusetts, Schick catered with Different Tastes in Chelsea, MA and was Executive Sous Chef in 2014 at Saloon in Somerville, MA, Schick then became the opening chef of the award-winning TWK, The Waterfield Kitchen and has also worked with Certified Executive Chef® Joseph Leonardi the Captain of the U.S. Culinary Team at the Somerset Club, the esteemed private social club in Boston.