Sous Chef Jonathan Resser was born and raised in Palmer, MA where he found culinary inspiration in his German grandmother’s home-cooked food. Jonathan wanted to duplicate her meals, but could not, so he decided to really learn to cook for himself. His first restaurant job was as a dishwasher at CJ’s Restaurant in Palmer in 1996. In 2000 Jonathan enrolled at the New England Culinary Institute in Vermont. After graduating in 2002, he interned at Savior Fare in Edgartown. He then continued cooking on the Vineyard at Alchemy for another two years. When The Federal opened in Agawam, MA six years ago, Jonathan signed on as a Sous Chef where he has helped popularize the restaurant’s gracious fine dining. Jonathan also helped put “spoons” on the map; the delectable hors d’oeuvres served on a spoon, as well as The Federal’s famous Truffled Risotto Balls.
About the Restaurant
The Federal in Agawam attracts appreciative diners form Manhattan to Boston. The atmosphere is elegant and relaxed, and owners Michael Presnal and Ralph Santaniello easily integrate the white linen elegance of a bygone era with a fresh and innovative “new American” cuisine that is perfectly prepared an impeccably served.