Jon Bonnell

Jon Bonnell is a chef and restaurateur recognized for his expertise in wild game and Texas cuisine. After graduating from Vanderbilt University, Bonnell taught science and math before enrolling at the New England Culinary Institute in Montpelier, Vermont. An internship at Mr. B's Bistro in New Orleans influenced his culinary style, blending Southern, Creole, and Gulf Coast flavors. Following his graduation from culinary school, Bonnell returned to Fort Worth, refining his skills at local upscale restaurants before opening Bonnell's Fine Texas Cuisine.

As executive chef and owner of Bonnell's Restaurant Group, Bonnell oversees Bonnell's Fine Texas Cuisine and Waters Fine Coastal Cuisine, both of which have received high ratings in the Zagat survey for the Dallas-Fort Worth area. His flagship restaurant has earned the "Award of Excellence" from Wine Spectator and is consistently recognized among the top restaurants in Texas. Bonnell is known for transforming Texas ingredients into fine cuisine, incorporating regional Creole, Southwestern, and Mexican spices. He also serves as the chef for Texas Christian University's Amon G. Carter Stadium, overseeing the menu during Horned Frogs football games.

Bonnell is the author of several cookbooks, including "Jon Bonnell's Fine Texas Cuisine," "Jon Bonnell's Texas Favorites," and "Jon Bonnell's Waters Fine Coastal Cuisine." His book, "Carry Out, Carry On: A Year in the Life of a Texas Chef," details his experiences navigating the challenges of the foodservice industry during the pandemic. Bonnell has appeared on local and national television and has cooked at the James Beard House.

In addition to his culinary career, Bonnell is an Ironman triathlete, having completed numerous running races and triathlons. He is active in the Fort Worth community, participating in multiple boards and committees, and is involved with the Leukemia and Lymphoma Society and the Neuroblastoma 5k Run. After overcoming throat and tongue cancer, Bonnell advocates for HPV vaccinations. He has been recognized as Chef of the Year in the CultureMap Fort Worth Tastemaker Awards, reflecting his enduring influence on Texas dining and the restaurant industry.