Restaurants/Chefs
Chef Frank Bonanno (Mask With Added Premium Item)
- Item Number
- 676
- Sold
- 110 USD to sc5dd3580
- Number of Bids
- 4 - Bid History
Item Description
Frank Bonanno found his passion early, working in restaurants most of his life. After he graduated from the School of Finance at the University of Denver, Bonanno revisited that passion by earning a second degree at the Culinary Institute in Hyde Park, NY. “I had a great childhood, says Bonanno. Most of who I am today comes from the food I was fortunate enough to be exposed to at a very young age.” The aroma of pastries and pastas from his Sicilian grandmother permeated Bonanno’s New Jersey home where he and his mother tried out old Julia Child’s recipes on the family. On weekends his parents would take him to explore the gastronomic wonders of New York City. Bonanno’s award-winning restaurants- Mizuna and Luca - reflect that upbringing.
Bonanno opened Mizuna after four years at Mel’s Bar and Grill, where owner Mel Masters afforded Bonanno opportunity to work at some of the finest eateries in Italy, California and New York. Bonanno’s appreciated for fresh, locally grown items at the peak of their flavor came from a stretch at The French Laundry in California. His ability to prepare those ingredients with speed and finesse was honed at New York eatery Gramercy Tavern. Bonanno “is inspired by classic French techniques, but also by the simplicity of the type of food found in the best American restaurants. I like to offer clean flavors that enhance the freshest, finest ingredients.
In more recent time, Frank has opened Osteria Marco, a casual Italian eatery; Bones, an American noodle Bar; Green Russell, an Artisanal, Chef Inspired Cocktail bar, Lou’s Food Bar, an American Comfort Food spot; Russell’s Smokehouse, Colorado style BBQ; Vesper Lounge, a neighborhood bar; and Salt & Grinder, a New Jersey style deli.
Item Special Note
Premium Item: Optional working stage with Frank Bonanno in the Mizuna or Luca Kitchen.
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