Early Life and Education
Born and raised in Fort Worth, Texas, Chef Jon Bonnell grew up hunting, fishing and cooking with his parents and family — his childhood pastimes would soon become his culinary inspirations.
After graduating from Vanderbilt University in 1994, Jon taught science and math for two years before pursuing his love for cooking and enrolling in the New England Culinary Institute (NECI) in Montpelier, Vermont.
During his tenure at NECI, Jon completed a six-month culinary internship at Mr. B’s Bistro in the historic New Orleans French Quarter. In 1997, Jon graduated from NECI and returned to Fort Worth where he honed his cooking skills at local, upscale restaurants.
Bonnell’s Fine Texas Cuisine
In his beloved hometown of Fort Worth, Jon opened his own signature restaurant, Bonnell’s Fine Texas Cuisine, in 2001.
Tasting Chef Jon Bonnell’s cuisine is an experience found nowhere else. Texas foods are transformed into fine cuisine that is enhanced with regional Creole, Southwestern and Mexican spices. Chef Bonnell’s recipes are authentic and impressive, and he uses his knowledge and understanding of food to conceive amazing dishes that surprise and delight fine diners.
Established as one of the foremost experts in fine wild game, Jon can win over even the biggest skeptic by dispelling myths and serving the best-prepared and most flavorful wild game. Also serving organic steak, seafood, and vegetarian options, Jon can create a dish to satisfy any palate.
Widely known for his dynamic, authentic personality, Jon is an approachable guy-next-door that shares every recipe, technique or ingredient that is requested.
In the Media
Twice published author, Jon Bonnell’s Fine Texas Cuisine and Jon Bonnell’s Texas Favorites cookbooks, Jon Bonnell’s restaurant is consistently heralded as one of the best in Texas.
With three invitations to cook at the James Beard House and several appearances on national TV including the Today Show, CBS Early Show, Good Morning America and the Food Network’s BBQ with Bobby Flay and Meat and Potatoes, Jon Bonnell is the resource on Fine Texas Cuisine.
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