Supper Club with Jonathan Stirnweis of Wolfgang Puck
Join us for a night of exquisite food, engaging conversation, and lively community at Supper Club.
We believe great food should be shared, which is why we invite you to an evening where you can connect and share stories over a meal. It’s not just about the food; it’s about the connections we make and the community we build together, one meal at a time. This month’s Supper Club is with Jonathan Stirnweis of Wolfgang Puck.
Tickets are $115 ($105/members), reserve your spot online or with Box Office at (479) 657-2335 today.
ABOUT SUPPER CLUB
Supper Club is a monthly curated dinner series where you’ll enjoy a thoughtfully prepared three-course family-style meal and meaningful conversations with fellow food lovers. Every Supper Club highlights the talent of a local chef, showcasing their culinary artistry in a way that celebrates our community and encourages connection and conversation.
ABOUT THE CHEF
JONATHAN STIRNWEIS
District Chef, Arkansas
Chef Jonathan Stirnweis brings more than two decades of culinary experience to his role as District Chef for Wolfgang Puck Catering in Arkansas. Known for his innovative approach to cuisine and his passion for developing strong teams, Jonathan supports special event catering, café operations, restaurant menu development, and creative culinary initiatives across the region.
A native of Washington state, Jonathan launched his culinary career after graduating from Johnson & Wales University. He began as an intern with Ridgewells Catering, quickly advancing through the ranks into a leadership role. In 1998, he relocated to Dallas and joined Humperdink’s Chophouse, where he progressed from Sous Chef to Executive Chef. He later served as Chef de Cuisine at Café Patrique, helping support the company’s growth and expansion efforts. In 2002, Jonathan joined Two Sisters Catering as Executive Chef, a position he held for more than 15 years. There, he led menu development, managed daily café and corporate catering operations, and oversaw recruitment and culinary production teams, helping drive the company’s continued success.
Jonathan joined Wolfgang Puck Catering in Dallas in 2018, bringing his creativity and culinary expertise to a wide range of guest experiences at Perot Museum of Nature and Science. In 2021, he transitioned to the historic Union Station in downtown Dallas, where he supported special events catering throughout the Dallas-Fort Worth market. His leadership and commitment to excellence led to his promotion to District Chef for the Dallas-Fort Worth metroplex before assuming his current role in Arkansas.
Beyond his culinary accomplishments, Jonathan is recognized for his ability to build meaningful connections with people. A strong advocate for culture and team development, he believes exceptional guest experiences begin with empowered, engaged employees and a collaborative workplace.
