chefs of feast - chris bonnivier
Meet Chef Chris Bonnivier, of the Adelphi Hospitality Group, our newest Chef for Feast of the Fields. Originally from Dalton, Massachusetts, his first experience working in a kitchen was at age fourteen, when he worked with Maître Cuisinier Jean Morel at the Hostellerie Bressane in Hillsdale, New York. Though he was hired as a dishwasher, he became inspired by Morel’s French cooking, falling in love with the “farm-to-table” practices used there.
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!