Pastry Chef Jean-Francois Bonnet of Tumbador Chocolate - Biography
Growing up in Frejus, France, pastry chef Jean-Francois Bonnet lived above a bakery-pâtisserie. Seduced by the aroma of baking breads wafting into his home, his love of baked goods crystallized. He would later train under Michelin two-star Chef Philippe Da Silva at the Hostellerie des Gorges de Pennafort, then held positions at Hotel Le San Pedro in Saint Raphaël, La Villa Saint Elme in Sainte Maxime, and Jacques Chibois' La Bastide Saint-Antoine in Grasse.
In 2000, Chef Bonnet relocated to the United States to serve as pastry chef at some of Gotham's most well-respected culinary powerhouses. The millenium saw him working as pastry chef at Monkey Bar, where he would remain for one year. In 2001, Bonnet moved to Cello, where he also stayed for one year. In 2002 Chef Bonnet began working at L'Atelier serving as pastry chef at Daniel Boulud's legendary flagship restaurant Daniel for two years. While he was there, Boulud said of Bonnet "he has the technique of an artisan and the creativity of an artist. He combines it with simplicity and respect for delicate flavors and textures." In 2005 Chef Bonnet opened kosher Brooklyn chocolatier Tumbador Chocolate.