After graduating from Vanderbilt University in 1994, Fort Worth native Jon Bonnell taught science and math for two years in Dallas before deciding to pursue his love for cooking. He followed his dream and enrolled in the New England Culinary Institute (NECI) in Montpelier, Vermont, and the rest is history.
During his tenure at NECI, Jon completed a six-month culinary internship at Mr. B’s Bistro in the historic New Orleans French Quarter, where he acquired his Creole flare. He graduated from NECI in 1997 and returned to Fort Worth where he honed his cooking skills. After two years at local upscale restaurants, Jon initiated plans to open his own signature restaurant in his beloved hometown of Fort Worth and in 2001 Bonnell’s Fine Texas Cuisine opened its doors to the public.

Chef Bonnell has been honored as a “Rising Star of American Cuisine” by the James Beard Foundation and as a “Rising Star” by The Dallas Morning News, where he won the Dallas Food and Wine Festival’s Chef Competition in 2004.

He was named the 2004 “Outstanding Restauranteur of the Year” by The Texas Restaurant Association and was featured on ABC’s Nightline in December of 2006 as well as The Food Network’s BBQ with Bobby Flay in July 2005. Bonnell’s won the “Award of Excellence” from Wine Spectator in 2004, 2005 and 2006 and was rated one of the Top 10 Restaurants in the Dallas/Fort Worth Metroplex by the 2006 Zagat Survey of Texas Restaurants. The restaurant has been regularly praised for its outstanding cuisine by publications including the Fort Worth Star-Telegram, The Dallas Morning News, Texas Monthly, Wine and Cuisine, Savvy and Texas Journeys Magazine