Chef Bonanno is a Jersey native whose first kitchen job was rolling meatballs in an Italian restaurant in New York. He continued to work in restaurants in New York and New Jersey, until he headed west to college at the University of Denver. Before graduating, he picked up some experience in making pizza and eventually working in a kitchen at Creek Side before heading back to NY for culinary school at CIA at Hyde Park. Eventually returning to Denver for what else but the love of a woman, his now business partner and wife Jacqueline. Romance and food doesn’t get any better than that!
You can find Frank Bonanno cooking on any given night at one of his 10 restaurants. Yes, I said 10!
Ten different styles of cuisine, all focusing on beautiful and unadulterated fare. There might even be a new one opening before I’m done with this post.
Yes driven is a great description for him but I think passionate for the restaurant business is right up there as well.
I don’t want to confuse by writing about a chef who has 10 restaurants while trying to help you get your first one-off the ground but this is what can happen if you want it to!
“I work really, really hard, I love Denver, I strive to be the best at what I do, but because I voice my opinion, not all the chefs in town are going to love me. Look, I see a lot of things in restaurants that I think are really unacceptable, and it pisses me off, because I think that diners deserve a lot better than what a lot of places are doing, and if that view makes me seem too outspoken, that’s okay with me.” Chef Bonanno
“Business, like life, is all about how you make people feel.” Daniel Meyer – New York City restaurateur and the Chief Executive Officer of the Union Square Hospitality Group
Chef Bonanna a follower of Daniel Meyers, strives at making his guests feel special at each of his restaurants – “We believe you deserve the freshest, the finest, the best – in your glass, on your plate, and at your table.” Chef Bonanno
10 Restaurants and One Driven Chef, He’s Come A Long Way Since Rolling Meatballs
Each one of his 10 restaurants restaurant has its own concept, theme, menu and target market.
“There is a period when you create your business, and there is a period when you grow that business. When you are growing your business, there is opportunity. Such opportunity.” Jacqueline Bonanna Proprietor & Creative Director, Bonanno Concepts
Bonanno Concepts has gotten very good at creating and growing their restaurants. Their passion is obvious from the menus to the decor and making each concept complement their location and target markets.
Here are just two of his restaurants reaching two different markets very successfully.
Lou’s Food & Bar clings to comfort food with addition of games such as foosball, shuffleboard and bubble hockey and to make you linger, a hefty assortment of drinks, and a bunch of yummy good food from eggs Benedict, pancakes, to burgers to meatloaf to sloppy Joe’s, to fried chicken and even ice cream.
Mizuna’s is solely open for dinner creating dishes from farm raised meats and wild fishes, kneading yeasty dough’s, slicing the juicy ripe vegetables, and spinning fresh ice creams. Serving selection such as Pan Roasted Foie Gras, Slow-Roasted Alaskan Halibut, Beef Wellington, Roasted Veal Tenderloin and Sheep’s Milk Ricotta Ravioli.
If your interested in taking a peek at his other restaurants click here.
At Start Your Restaurant Business we believe creating your business is the most important stage if you don’t get that right out of the shoot there won’t be any opportunity for your business to grow.