Chef Tommy Habetz of Bunk Bar - Biography
Chef Tommy Habetz began his career at Bobby Flay’s flagship restaurant, Mesa Grill. He then trained under Mario Batali at at his first restaurant, Po. Batali was a major culinary influence form then on. After two years as sous-chef at Po, Habetz was hand-picked by Batali and Joe Bastianich to take on one of the two coveted sous-chef positions at Roman trattoria Lupa. He was sent to train under Paola di Mauro at her home and vineyard just outside of Rome, a training that was integral in the opening of Lupa. Habetz went on to create the pasta menu at Lupa.
Next, he went to work for Drew Nieporent’s Myriad Restaurant Group, opening their Tuscan restaurant Lucca in the Boca Raton Resort and Club. In 2002 Habetz moved to Portland, OR and spent time working at Lucere, Genoa, and Navarre. He became head chef at ripe family supper in 2003, an open kitchen restaurant serving regional family-style dinners. He then opened the Gotham Building Tavern in 2005. Along with co-chef and business partner, Nick Wood, he opened sandwich joint Bunk Sandwiches in fall 2008. Two years later, they joined forces with Matt Brown to open Bunk Bar, combining their love of sandwiches with good whiskey, cocktails, and live music.