Chef Gregory Bonath
Academic Operations Manager
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
About
Chef Gregory, Academic Operations Manager at Escoffier, 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 1 & 2 Awards in Wines and WSET Level 1 in Sake. 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
- 2020 Escoffier Legacy Award Recipient (3rd quarter)
- 2016 Hotel of the Year
- 2009, 2014, 2015 Manager of the Quarter
Certifications & Affiliations
- WSET Level 2 Award in Wines
- WSET Level 1 Award in Wines
- WSET Level 1 Award in Sake
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!
Antipasto
Education
- Associate Degree in Culinary Arts, Paul Smith's College
In The News
The Best Ways to Use Anise Spirits, According to Drinks Pros
Wine Enthusiast
“See as Much as You Can”: Chef Instructor Gregory Bonath’s Lifelong Embrace of Curiosity
Auguste Escoffier School of Culinary Arts 4/26/2024
The Different Styles of Vermouth, Explained
Wine Enthusiast 1/20/2023
Special Interests
NASCAR.
