Chef Gregory Bonath

Chef Instructor, Culinary Arts

Instructor Gregory Bonath
Location: Online Programs
Favorite Dish: Maryland Crab Boil

"The best mentorship model is where both parties learn from each other. Everyone's experience with food is different, and the best part about that is sharing."

Chef Gregory Bonath


Chef Gregory has worked as a Chef De Cuisine, an Executive Sous Chef, and a Banquet Chef in foodservice establishments around the country.

He holds the WSET Level 2 Award in Wines. He was also awarded the Hotel of the Year Award in 2016 and the Escoffier Legacy Award in 2020.

Chef Greg loves anything with Old Bay seasoning!

Honors, Awards & Affiliations

  • ServSafe® Manager Certification
  • WSET Level 2 Award in Wines
  • 2020 Escoffier Legacy Award Recipient (3rd quarter)
  • 2016 Hotel of the Year
  • 2009, 2014, 2015 Manager of the Quarter

Professional EXPERIENCE

  • Culinary Supervisor - Sagamore Resort, Bolton Landing, NY
  • Sous Chef - Great Escape Lodge, Lake George, NY
  • Banquet Chef - Hyatt Morristown, Morristown, NJ
  • Senior Sous Chef - Hyatt Minneapolis, Minneapolis, MN
  • Senior Sous Chef - Hyatt Orlando Airport, Orlando, FL
  • Chef De Cuisine - Loews Boston, Boston, MA
  • Executive Sous Chef - Wolfgang Puck Catering, Boston, MA
  • Chef Manager - Barclays, Wilmington, DE
  • Chef Manager - Bank of America, Newark, DE

Dish Examples

Seared Hearts of Palm with Iberico Ham and Cantaloupe Caviar

I've always loved the cold side of food, with how much there is to explore!

Seared Hearts of Palm with Iberico Ham and Cantaloupe Caviar




  • Associate Degree in Culinary Arts, Paul Smith's College

Special Interests


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