Chef Bonnivier graduated with a culinary arts degree from Johnson & Wales University and landed a job with world-renowned French chef Roger Vergé, working at the Michelin-starred restaurant Moulin de Mougins in France.
He has subsequently enjoyed a flourishing 35-year career working as executive chef, sous chef, and consultant chef at a variety of Michelin-rated and AAA-rated four- and five-star restaurants and resorts.
Chef Bonnivier supports local farms, agriculture, and communities, and he is committed to locally sourcing all of his culinary components. He not only orders meat from local farms, but he also goes there to personally select ingredients. What he cannot source from local farms, Chef Bonnivier grows himself. We are so glad he has joined our fabulous Feast of the Fields team!