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Is Chef Johnathan Showing Growth After Criticism? (He Admits His Mistakes But Defends One Unpopular Choice)

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Summary

  • Jono Shillingford, Below Deck Mediterranean season 9 chef, needs to improve to retain his position after disappointing dishes.
  • Jono’s video addresses criticism, admitting it was tough to see his performance, but he may need to take more accountability for his cooking.
  • Jono’s challenges include being the sole chef on a large yacht, conflicting guest dietary restrictions, and the stress of filming.



Below Deck Mediterranean season 9 chef Johnathan “Jono” Shillingford had a difficult start to the season, and he will need to show improvement to retain his position. Jono’s cooking impressed the guests and crew on the first charter. However, his performance has slipped. Jono, a self-taught chef, served several disappointing dishes to the charter guests, including Captain Sandy Yawn’s friends. Jono was receptive to Sandy’s criticism, but may not improve. The Cancer man Johnathan (fittingly, he’s a Water sign) will need to take her advice – doing so will be critical to his future success.

Below Deck Mediterranean follows the crew and guests aboard the superyacht Mustique off the shore of Greece. The season 9 cast consists mostly of newcomers to the Below Deck franchise, alongside the micromanaging leader Sandy and Chief Steward Aesha Scott. The season had a rough start, with delayed provisions on the first charter and the added pressure of hosting Sandy’s friends on the second charter. The crew is still learning to work together and adapt to the Mustique as they continue the charter season.



Jono Acknowledged His Mistakes, Admitting He Had The “Worst Charter” Of His Yachting Career

He Was Humbled By Watching Himself Fail On Television

Jono shared a video on his Instagram where he addressed the criticism surrounding his cooking following Below Deck Mediterranean season 9, episode 4. He stressed how uncomfortable it was to see himself on camera, especially when his performance was not at its best. Jono admitted it was “really tough” seeing the amount of “negative feedback” in episodes 3 and 4. His food was criticized for its spices, temperature, presentation, and ingredients.


Jono’s video revealed how personally he takes his cooking. He puts his “heart and soul” into his work. While it is essential for a chef to be passionate, this could also be part of Jono’s problem. His priority should be the needs of his guests, not his own whims. Jono’s cooking can be outstanding, but if he is not catering to the specific desires of his guests, he will continue to face criticism. He may eventually be called one of the worst Below Deck chefs.

Jono Suggested Dietary Restrictions And Pressure Of Filming Contributed To His Bad Cooking

Filming Posed New Challenges For The Chef

Jono offered several reasons why his cooking was subpar. He first mentioned Mercury retrograde, then shifted the blame to the guests’ conflicting dietary restrictions and preferences. He even mentioned the stress of filming, saying that it threw him off. Filming added extra anxiety and pressure, and his mistakes were broadcast for the world to see.

A major factor viewers may not consider is that Jono is the sole chef on the Mustique. Jono explained that a boat as large as the Mustique would typically have multiple chefs. Without any help in the kitchen, Jono wasn’t able to focus on the big picture and small details at the same time. Although having one chef is typical for Below Deck Mediterranean, it was a new experience for Jono, and this undoubtedly contributed to his stress.


The timing constraint of being the only chef on a yacht also posed a challenge for Jono. He was widely criticized for serving cold eggs to the guests, having prepared food for the scheduled breakfast time rather than waiting until the guests arrived. This resulted in his eggs sitting on the counter for nearly two hours before being served. In his video, Jono was mortified by his mistake, and he vowed to communicate more effectively with the interior staff regarding guest schedules. Again, this shows the intricacies of working on a superyacht. Jono admitted, “lesson learned.”

Jono Served Chicken To The Guests (& Defended That Choice)

Captain Sandy Told Jono Chicken Wasn’t An Appropriate Choice

One of Jono’s missteps was serving chicken to guests on the Mustique. His decision was questioned by the crew as well as Sandy, who suggested that chicken isn’t elegant enough for fine dining. Jono didn’t agree with what he referred to as the “chicken fiasco,” arguing in his video that, “chicken can definitely be a star in a dish.” Although he’s unwilling to budge when it comes to chicken, it’s likely not a choice he will make again — at least not on camera.


Jono shows self-awareness by acknowledging his mistakes. He clearly takes the feedback seriously, reflecting on his choices and specifying what he will do differently in the future. At the same time, the amount of justification Jono offers may signal that his ability to improve is limited. He stops short of admitting his skills need sharpening, and he lacks the resilience to push through unfavorable circumstances.

Jono’s habit of making excuses may impact his future on Below Deck Mediterranean. He won’t grow as a Below Deck franchise chef until he takes criticism to heart. He needs to look at his motivations and technique rather than failing to take accountability for certain things. However, Jono’s ability to address his mistakes head-on is promising. There is hope that he’ll be able to improve enough to salvage the rest of the season.

Source: Johnathan Shillingford/Instagram






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