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, Bonin relocated to Austin to attend Le Cordon Bleu. Since earning his degree, Bonin has gone on to experience great success in many of Austin’s top restaurants, including Epicerie and The Driskill Grill. Recently, Bonin worked as a Sous Chef at the critically acclaimed restaurant, Odd Duck.
As executive chef, Bonin is responsible for curating an ever-changing menu that features dishes that showcase the seasonal flavors that embody the region. Bonin’s vast experience working in well-respected restaurants, coupled with his Texas roots, has made him a perfect match for Geraldine’s and their culinary direction.
In his free time, Bonin prioritizes spending time with his wife and two children. In addition to fishing, Bonin makes an effort to read three books a month in order to further his knowledge on cooking, philosophy and human optimization.