Now in his seventh season as the Executive Chef at CenturyLink Field, Jon Severson brings over 16 years of experience with our organization and a bounty of enthusiasm for seasonal, flavorful and innovative dishes. Jon draws daily inspiration from the local food scene to create the menus in all areas and has worked hard at creating local partnerships that continue to elevate the game day experience. He also enjoys cooking with the freshest ingredients possible to bring out the very best of every recipe and showcase the great flavors of the Pacific Northwest.
Jon’s goal is always to create the ultimate stadium dining experience for everyone, from guests in the Club Level and Suites, to the cheering fans in the stands. Jon keeps the menus at the stadium fresh by featuring exciting seasonal specialties, signature dishes made with local produce and a rotating menu to enhance the excitement of game day. Jon is also very passionate about collaborating with local artisans and farmers to bring authentic and unique products from the Pacific Northwest into the stadium and on to the menu. He often creates new menu items inspired by great Seattle area vendors like Uli’s sausages and Beecher’s cheeses.
Jon began his career with Levy Restaurants in 1996 at the James Beard award-winning Spiaggia Restaurant, where he honed his skills in fine dining before joining the sports and entertainment team in 1998. Jon moved to Denver in 1999 to open the Pepsi Center where he worked his way up to Executive Chef. There he also lent his culinary skills to bringing great food and hospitality to the world’s most renowned sporting events including the 2001 NHL All-Star game, Stanley Cup Finals and 2005 NBA All-Star game. In 2006 Jon took over as Executive Chef for the Seattle Seahawks at Century Link Field where in 2010 Esquire Magazine voted it #1 in NFL Stadiums for food. More recently Century Link Field, was also rated top MLS stadium for food and beverage thanks to Jon and his team.
Hailing from St. Louis, Jon attended St. Louis University and has also continued his culinary education at the renowned Culinary Institute of America at Greystone in Napa Valley. He and his wife, Marqui, have a son, Taggart (6) and a daughter, Halina (3).