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Jonathan Ikinaga has worked in the culinary industry since 2012. In that time, they have worked in a variety of roles at a number of different establishments. In 2012, they began their career as an Extern/Line Cook at All Spice Restaurant. From 2015-2016, they worked as a Lead Line Cook at Hotel Bel-Air's Wolfgang Puck Restaurant. In 2017, they began working as a Private Chef, providing private dinners, catering events, and cooking lessons. In 2019, they worked as a Teppanyaki Chef at Benihana, and as a Food Server/Bar Back at Del Frisco's Double Eagle Steak House. In 2021, they began working as a Culinary Operations Specialist at Acelerate, and in 2022 they began working as a Chef at Annie Campbell.

Jonathan Ikinaga attended The Culinary Institute of America from 2011 to 2013, where they earned an Associate's Degree in Culinary Arts/Chef Training. Jonathan then continued their education at The Culinary Institute of America from 2013 to 2014, where they earned a Bachelor's Degree in Restaurant, Culinary, and Catering Management/Manager. In September 2019, they obtained a ServSafe Manager certification from ServSafe Food Protection Manager Instructor.