Growing up hunting and fishing in Southeast Texas, Stephen Bonin has always had an appreciation for high quality, fresh ingredients. In fact, Stephen accredits his interest in pursuing a career in the culinary industry to the time he spent cleaning and cooking the game he hunted as a child.
Eager to expand his culinary knowledge, Stephen relocated to Austin to attend Le Cordon Bleu. Since earning his degree, Stephen has gone on to experience great success in many of Austin’s top restaurants, including Epicerie and The Driskill Grill. Recently, Stephen worked as a Sous Chef at the critically acclaimed restaurant, Odd Duck.
Stephen’s vast experience working in well-respected restaurants, coupled with his Texas roots, makes him a perfect match for Geraldine’s and their culinary direction. Stephen was part of Geraldine’s opening culinary team as the restaurant’s Sous Chef in 2015 and was promoted to Executive Chef in May 2016.
In his free time, Stephen prioritizes spending time with his wife and new baby. In addition to fishing, Stephen makes an effort to read three books a month in order to further his knowledge on cooking, philosophy and human optimization.