about

Born and raised in Fort Worth, Texas, Chef Jon Bonnell grew up hunting, fishing, and cooking—early passions that shaped his culinary career. After earning a degree from Vanderbilt University in 1994, he taught science and math before following his love for food at the New England Culinary Institute (NECI). During his time at NECI, he trained at Mr. B's Bistro in New Orleans, refining his skills in Creole cuisine. In 1997, he returned to Fort Worth, working in upscale restaurants before launching his own culinary ventures.

Restaurants and RecognitionIn 2001, Jon opened Bonnell’s Fine Texas Cuisine, earning Wine Spectator’s Award of Excellence annually since 2004 and consistently ranking among Texas’ top restaurants. He later launched Waters Restaurant, focusing on fresh, sustainable seafood. Expanding his influence, he founded BUFFALO BROS, a casual eatery near TCU, where he also serves as the Celebrity Chef for Amon G. Carter Stadium. A renowned expert in wild game and Texas cuisine, Jon has authored three cookbooks and appeared on Today, CBS Early Show, Good Morning America, and Food Network. With three invitations to cook at the James Beard House, Jon Bonnell remains a leading voice in Fine Texas Cuisine.