Chef Thomas Bonifacio

I have always worked as a Chef de Partie; however, in some establishments—due to staff shortages—I found myself covering multiple roles, which led to my advancement to the position of Chef. I specialize in Italian and Mediterranean cuisine. I have worked almost exclusively in fine dining establishments, including one Michelin-starred restaurant. I stay abreast of modern culinary techniques—particularly fermentation—and have recently begun exploring molecular gastronomy. I am also highly proficient in the preparation of fresh pasta and in bread-making.