JONATHAN WRIGHT
Executive Chef

It is Chef Jonathan Wright’s natural curiosity that has guided him to be the gastronomic talent he is today. His passion for new ideas, world affairs, culture, cuisine and travel all play a role in the kitchen, and has earned him positions in some of the most notable dining establishments worldwide.  

Chef Wright brings to The Setai over twenty years of award-winning culinary experience; including stints at Windsor Court Hotel in New Orleans, Raffles Hotel in Singapore and Sir Terrance Conran’s Great Eastern Hotel in London. In addition, Chef Wright’s prior employment includes executive chef titles at both Raymond Blanc’s two-star Michelin restaurant Le Manoir Aux Quat Saisons and La Gousse D`ail in Oxfordshire, as well as Bradley Ogden’s Lark Creek Inn in San Francisco.

His awards and media endorsements include Best Hotel Chefs by the famed James Beard House, Esquire’s Best New Chefs in America, and Fab Five Chef’s in America by gastronomic influencer John Mariani.

At The Setai, in his role as Executive Chef, Chef Wright oversees all of the culinary aspects of the property including The Restaurant, The Grill, The Pool & Beach Bar, The Bar & Courtyard and In-Room dining. Leveraging his western culinary education with his love and understanding of Asian cuisine, Chef Wright provides guests innovative and authentic menu creation, presentation, and service in each culinary aspect of the hotel.  

Chef Wright resides in Miami with his Singaporean wife, Delia, their German Shepherd, two Wippets (miniature greyhounds) and a cat.