Chef Gregory Bonath

Lead 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

About

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 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 & Affiliations

  • ServSafe® Manager Certification
  • WSET Level 1 Award in Wines
  • WSET Level 2 Award in Wines
  • WSET Level 1 Award in Sake
  • 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

Antipasto

antipasto

Education

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

In The News

The Different Styles of Vermouth, Explained

Wine Enthusiast 1/20/2023

Special Interests

NASCAR.

Request More Information
Campus of Interest*
Program of Interest*

Clicking the "Send Request" button constitutes your express request, and your express written consent, to be contacted by and to receive automated or pre-recorded call, texts, messages and/or emails from via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education and enrolling. You understand that these calls, texts, messages and/or emails may be generated using an automated or pre-recorded technology. You are not required to agree to receive automated or pre-recorded calls, texts, messages or emails as a condition of enrolling at Escoffier. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website.

The Essential Culinary School Planner & Checklist

The Essential Culinary
School Planner & Checklist

Academic planner document
Academic planner document

We’ve compiled a checklist of all of the essential questions into one handy workbook: Career options, academic plans, financing your education, and more.

YES, I want the workbook! No, thanks, I’ve got things figured out.
Academic planner document
Campus of Interest*
Program of Interest*

Clicking the "Get the Workbook Now" button constitutes your express request, and your express written consent, to be contacted by and to receive automated or pre-recorded call, texts, messages and/or emails from via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education and enrolling. You understand that these calls, texts, messages and/or emails may be generated using an automated or pre-recorded technology. You are not required to agree to receive automated or pre-recorded calls, texts, messages or emails as a condition of enrolling at Escoffier. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website.

Is Culinary School Right For You?
Take This Short Quiz
Is a Professional Culinary Program Right for You? Take This Short Quiz