Born in the Bay Area and raised in Virginia, Chef Jonny Black developed an early appreciation for diverse American coastal cuisines. He earned a full scholarship to The Culinary Institute of America in Hyde Park, graduating with honors in 2007. After honing his skills in New York City at Allen & Delancey, Corton, and Per Se as Chef de Partie, he spent three months staging in Europe before heading west to join Quince in San Francisco as Chef de Cuisine. 

Black later returned to the East Coast to help open Pineapple & Pearls in Washington, D.C., as Executive Sous Chef, where the restaurant earned two Michelin stars in its first year. Drawn back to California, he became Dominique Crenn's first Executive Chef, overseeing Atelier Crenn, Petit Crenn, and the opening of Bar Crenn. During his tenure, Atelier Crenn earned its third Michelin star, and Bar Crenn its first. 

In 2019, Black moved to Monterey Bay to lead Post Ranch Inn in Big Sur as Executive Chef. Inspired by the tight-knit community and local bounty of Carmel-by-the-Sea, he spent two years immersing himself in the region's culinary culture. 

This vision culminated in Chez Noir, known for its refined yet soulful take on California coastal cuisine. Within its first year, Chez Noir earned a Michelin star and was named one of Esquire's Top 50 Best New Restaurants of 2023. It was also a James Beard Award Finalist for Best New Restaurant (2024), with Black later recognized as a James Beard Award Semifinalist for Best Chef: California (2025). 

At Chez Noir, Chef Black combines technical expertise with a celebration of thoughtfully sourced ingredients, offering a modern, European-influenced interpretation of California's coastal bounty.