Who is the Executive Chef at Truluck's Naples?

Chef Jonathan Abrevaya is the Executive Chef at Truluck's Naples, Florida. He was promoted to Executive Chef by the end of 2024, after joining as Executive Sous Chef. Chef Jonathan brings over 14 years of culinary experience and is known for his philosophy of simplicity done exceptionally well.

What is Chef Jonathan Abrevaya's culinary background?

Chef Jonathan Abrevaya began his culinary career at age 17 as a dishwasher at Universal Orlando, rising to executive chef during his 14 years there. He gained experience in seafood and sushi concepts, catering operations, flagship restaurant openings, and farm-to-table dining before joining Truluck's in Naples, Florida.

What is the Royale Crunch Roll at Truluck's Naples?

The Royale Crunch Roll is a signature sushi roll on the Truluck's Naples menu, created by Executive Chef Jonathan Abrevaya. It was inspired by the monthly sushi nights Chef Jonathan hosts at home with his wife and represents his blend of creativity and craftsmanship.

What makes Truluck's Naples a top seafood restaurant?

Truluck's Naples distinguishes itself through its commitment to sourcing the finest seasonal ingredients, including fresh Florida Stone Crab, and preparing them with culinary integrity. Under Executive Chef Jonathan Abrevaya's leadership, the restaurant combines fine dining excellence with warm hospitality, making it a standout seafood destination in Naples, Florida.

Chef Jonathan Abrevaya, Executive Chef Naples

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A passion for fine dining and the finest seafood—served daily in Naples, FL

Executive Chef Jonathan Abrevaya of Truluck’s Naples stands in the dining room wearing a black chef coat embroidered with his name and the Truluck’s logo, smiling confidently in front of a glass wine wall and elegantly set tables at Truluck's Naples.

At Truluck’s restaurants, our commitment to fine dining excellence begins long before a dish reaches the table. It starts with the people behind the scenes—whose passion, discipline, and heart shape every guest’s visit into a memorable experience. In our Purveyors of Amazing series, we spotlight the culinary leaders who exemplify these values and bring our philosophy to life every day.

Today, we’re proud to feature Chef Jonathan Abrevaya, Executive Chef of Truluck’s Naples. Under Chef Jonathan’s leadership, Truluck’s continues to distinguish itself in a sea of steakhouses and upscale dining options, becoming a standout seafood destination in Naples.

Chef Jonathan Abrevaya and his bride pose outdoors on their wedding day, standing close together in formal attire. He wears a black tuxedo with a red bow tie and matching pocket square, while she wears an off-the-shoulder white gown and holds a bouquet of ivory, blush, and red roses with greenery. Palm trees and soft natural light create a warm, elegant backdrop. Chef Jonathan Abrevaya embraces a family member outdoors by the beach, dressed in formal attire with a red bow tie and black vest, as palm trees, a white event tent, and the sunlit shoreline create a warm, celebratory backdrop.

An Early Spark That Never Faded

Chef Jonathan’s love of food and hospitality was present long before his professional journey began. It’s rooted in family, tradition, and late-night Food Network marathons. As a child, he spent countless evenings cooking alongside his grandfather, watching Emeril Lagasse and recreating recipes together. These moments didn’t just inspire an appreciation for food—they sparked connection, curiosity, and joy.

At age 17, Jonathan took his first kitchen job, working as a dishwasher at Universal Orlando after moving from New York to Florida. What started as just a paycheck quickly became a calling. The energy of a restaurant kitchen, the pressure of service, and the camaraderie of a tight-knit team ignited a fire that never went out.

Executive Chef Jonathan Abrevaya carefully plates a dish in the Truluck’s kitchen, wearing a black chef coat, apron, cap, and gloves as he garnishes an entrée with vibrant vegetables and sauce at the pass.

From Calling to Career

During Chef Jonathan’s 14 years at Universal Orlando, he rose through the ranks from dishwasher to executive chef. It was a meteoric rise, propelled by methodical improvement and a growth mindset. Along the way, he honed his craft in diverse, high-volume environments, including seafood and sushi concepts, catering operations, and flagship restaurant openings. Chef Jonathan also sharpened his leadership skills, taking on roles with national restaurant groups and, later, a farm-to-table restaurant in Naples.

Chef Jonathan Abrevaya floats in clear turquoise water wearing a snorkel mask and orange life vest, smiling and giving a thumbs-up while holding onto a flotation ring under a bright blue sky with scattered clouds and distant shoreline buildings in the background.

Chef Jonathan Abrevaya and his wife enjoy a snowy day outdoors, bundled in winter coats and hats as they smile and toss snow near fallen tree branches in a wooded setting.

Learning from the Best

Throughout his journey, mentors have played a defining role, offering wisdom and support to Jonathan at every turn. One mentor, in particular, left a lasting impression: Chef Raffy, a highly decorated Garde Manger chef with more than 21 gold medals from culinary competitions. When Chef Raffy invited Jonathan, then a lead cook, to compete as an apprentice, they went on to win gold together. The moment of triumph confirmed that Jonathan truly belonged and provided validation that his talent and work ethic were something special.

Finding Home at Truluck’s

Jonathan’s journey eventually led him to Truluck’s, and he was immediately drawn to the brand’s reputation for excellence, its culinary integrity, and its hospitality-first culture. The restaurant’s commitment to sourcing the finest seasonal ingredients—like fresh Florida Stone Crab, of course—and preparing them simply and respectfully appealed to Jonathan straight away. He joined as Executive Sous Chef and was promoted to Executive Chef of Truluck’s Naples by the end of 2024.

Executive Chef Jonathan Abrevaya stands with the Truluck’s Naples culinary team in the kitchen, posing together in chef coats and caps between stainless steel prep stations and shelves, showcasing the camaraderie and teamwork behind the restaurant’s cuisine.

Philosophy and Flavor

Chef Jonathan believes in simplicity done exceptionally well. His favorite ingredient, shallots, is a reflection of his culinary philosophy: versatile, balanced, and quietly powerful. At home, he’s known for bone-in short ribs with goat cheese polenta and hosting monthly sushi nights with his wife. One of those creations now appears on the Truluck’s Naples menu as the Royale Crunch Roll.

Finding Meaning in the Madness

High-pressure service days like Thanksgiving and New Year’s Eve stand out most for Chef Jonathan. These moments are the true test of a team’s trust in one another, and when preparation meets execution, it’s a beautiful thing. Guests leave with lasting memories, and Jonathan knows all the work has been worth it.

Chef Jonathan Abrevaya leads the Truluck’s Naples culinary team during service, as plated entrées line the pass and chefs in uniforms and caps focus on final garnishes in the bustling kitchen.

Looking Ahead

Since day one, Chef Jonathan has dedicated himself to nurturing future culinary leaders at Truluck’s. He plans to continue mentoring and developing the next generation of sous chefs and executive chefs, ensuring Truluck’s legacy endures for years to come.

The next time you find yourself in Naples, Florida, we hope you consider joining us at Truluck’s. Savor the thoughtfully prepared dishes and warm hospitality, and experience Chef Jonathan’s passion and craftsmanship firsthand. Your table is waiting.

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Purveyors of Amazing: Chef Jonathan Abrevaya