Chef Bonnet at Brooklyn Born Chocolate, Rahway

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About Chef Bonnet

Award-winning Executive Pastry Chef with a background in French culinary arts and a passion for confectionery artistry.

★Awards & Recognition

★Golden Scoop Awards - Best Confection (2004)★Aramark Culinary Excellence (ACE) Compet… (2025)

Chef Timeline

2004

Received Golden Scoop Award

Awarded 'Best Confection' for Scotch Bonnet Caramel and Apple Ganache Bonbons.

2005

Founded Brooklyn Born Chocolate

Brooklyn Born Chocolate

Established his own confectionery business.

2025

Competed in Aramark Culinary Excellence (ACE) Competition

Houston Methodist Hospital

Advanced to compete as a finalist in the enterprise-wide competition.

Insights

Key Information

Award-winning Executive Pastry Chef with a background in French culinary arts and a passion for confectionery artistry.

Customer Perception

Customers perceive him as an accomplished pastry chef with a strong foundation in classical techniques.

Cuisine Highlights

Pastry ArtistryConfectioneryFrench Cuisine

News

Chef Sébastien Bonnet advanced to compete in Aramark's Enterprise-Wide Culinary Competition in August 2025.
Jean-François Bonnet was recognized for 'Best Confection' at the Golden Scoop Awards in 2004 for his Scotch Bonnet Caramel and Apple Ganache Bonbons.

Restaurants by chef

Hotel Le San Pedro, La Villa Saint Elme, La Bastide Saint-Antoine, Daniel (New York City), Brooklyn Born Chocolate

Iconic dishes

Scotch Bonnet Caramel and Apple Ganache Bonbons

Additional Details

His journey began in France, and he trained under Michelin two-star Chef Philippe Da Silva. He also worked at renowned establishments like Hotel Le San Pedro, La Villa Saint Elme, and Jacques Chibois' La Bastide Saint-Antoine. He was an Executive Pastry Chef at Daniel, Chef Daniel Boulud's restaurant in New York City.

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