About
CHEF JON BONNELL
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.
RESTAURANTS AND CUISINE
In his beloved hometown of Fort Worth, Jon opened his own signature restaurant, Bonnell’s Fine Texas Cuisine in 2001. His namesake restaurant has won the “Award of Excellence†from Wine Spectator each year since 2004 and has been consistently rated among the top restaurants in the state by Zagat. His newest restaurant concept, Waters Restaurant, opened to rave reviews in March 2013. In addition to his two fine dining restaurants, Jon owns and operates BUFFALO BROS, Pizza, Wings & Subs in the heart of the TCU campus and is the Celebrity Chef for TCU’s Amon G. Carter Stadium, where he oversees the menu for all home football games.
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.
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
Bonnell has authored three cookbooks: Jon Bonnell’s Fine Texas Cuisine, Jon Bonnell’s Texas Favorites, and Jon Bonnell’s Waters Fine Coastal Cuisine. With three invitations to cook at the James Beard House and numerous 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 & Potatoes, Jon Bonnell is THE resource on Fine Texas Cuisine.
AWARDS AND ACCOLADES
Bonnell's Restaurant is consistently rated among the top establishments in the state of Texas by the Zagat Survey of Texas Restaurants and has won the "Award of Excellence" from Wine Spectator each year since 2004 and in 2016, Bonnell's was upgraded to a "Double Glass Award of Excellence". The restaurant has been regularly praised for its outstanding cuisine by publications including the Fort Worth Star-Telegram; the Dallas Morning News; Texas Monthly Magazine; Fort Worth, Texas Magazine; Chile Pepper Magazine; American Cowboy Magazine; and Taste of the South Magazine just to name a few.
