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We recently had a chance to chat with Executive Chef Jon Deutschle of Marcella’s Short North about some exciting new menu items at Marcella’s his culinary background as well as his passion for food and being a chef.

If you’re a regular at the Marcella’s Short North location, you’ll be happy to see some interesting new additions to the menu:

  • Burrata – This stuffed mozzarella dish is Jon’s favorite new offering. The fresh mozzarella is stuffed with cream and ricotta cheese curds, creating a delightfully creamy texture when you cut into it. The cheese is served with Ciabatta crostini and roasted Campari tomatoes – three delicious layers and a perfect, beautiful bite.
  • Charred Broccolini – Broccolini is blanched and then seared in a screaming hot pan to bring out its complex sweet, earthy and grassy flavor before being tossed with chickpeas, lemon juice, olive oil and fresh herbs.
  • Eggplant Involtini – Involtini is the Italian word for roulade – basically food that has been rolled. Jon roasts slices of eggplant with copious amounts of olive oil and rolls them up after topping them with herbed ricotta. The eggplant and ricotta rolls are breaded and then pan fried until lightly browned and crispy.
  • Orange and Fennel Salad – Orange and fennel are a classically perfect pairing. This dish is a refreshing combination of shaved fennel, fennel fronds, honey- and orange juice-marinated orange segments and arugula tossed in honey orange vinaigrette topped with shaved parmesan: The perfect salad for summer!
  • Chicken Florentine – Our take on the classic chicken dish with spinach and mushrooms topped with crispy prosciutto.

Jon had no intention of becoming a professional chef. Like most young men in Ohio, he dreamed of playing for The Ohio State Buckeyes. He then planned to take the NFL by storm as the most accurate and powerful kicker they’ve ever seen. However, after graduating from Newark High School, he realized he needed to find a real job. His friends convinced him to join them as a server at a local restaurant, and he soon discovered that he was on the wrong side of the kitchen line.

By age 21, Jon was teaching himself how to cook by watching PBS cooking shows and watching others around him in the restaurants where he worked. He made his way through a few more restaurant jobs, gaining more experience at such local spots as The Old Bag of Nails Pub, Cotter’s, and Spagio Cellars. Jon joined the team at Marcella’s in 2007. Through his hard work and dedication, he quickly rose through the kitchen ranks and was named Executive Chef in 2010.

Chef Jon delights in working with the Marcella’s team. “I love the food, but even above that, I love working with the people here.”

Deutschle’s advice for aspiring chefs – “If you want to be the best, you have to work harder than the best.” He also likes reminding them that food shouldn’t be overcomplicated because, after all, it’s just food.

Jon loves to cook for his biggest fans, his family. Though his favorite cooking style is Mexican, he says he likes to make something new every time he cooks. There is always a steady supply of dried chilies, Kosher salt, and at least three different kinds of hot sauces in his home kitchen. When he’s not in the kitchen, Jon enjoys relaxing with his wife and children. He’s also an intense sports fan, with a particular love for The Ohio State Buckeyes and the Cincinnati Reds.

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