Jeff Bonilla

Highly qualified, artistic, passionate, creative & innovative Chef with 17+ years experience in various culinary settings. Creator of many signature plates and menus in some of Southern California most popular dining destinations. sponsors : Chef Works | Specialty Produce | Catalina op | Chefspoo
NRA Chicago:
11th Annual Chef Showdown: Our mission at Center for Community Solutions is to end relationship and sexual violence by being a catalyst for caring communities and social justice. This one-of-a-kind fundraising event is not to be missed! Chef Jeff will be a competing chef at Chef Showdown.
Aton. Rancho Santa Ffe, Ca
Executive Chef. 3+ yrs
KITCHEN 1540 at L’Auberge Del Mar. Del Mar, CA
Executive Pastry Chef
Marriott World Wide. San Diego, Ca
Pastry Chef de Restaurants / Corporate Pastry. 3+ yrs
Cups La Jolla. La Jolla, ca
Executive Chef
Destination Hotels. Del Mar, Ca
Executive Pastry Chef
GW Restaurant Group. San Diego, CA
Corporate Chef. 1-2 yrs
Evolve Cuisine Forward. San Diego, CA
Partner/ Executive Pastry Chef / Consultant
Viejas Casino and Resort. Alpine, Ca
Executive Pastry Chef
BOH operations
Cake/pastry decorating
TV/radio guest appearances
Food/menu costing
Food industry consulting
Food styling
Kitchen management
Staff training
Fish butchery
Ingredient sourcing
R & D
Menu development
P&L management
Hot line cookery
Labor cost management
Knife skills
Bonilla’s modernist approach of “new flavor in food art” incorporates an aggressive “in your face” style on traditional French Cooking techniques with cutting edge modernist techniques. He is also a member of the Slow Food movement, which promotes environmental responsibility and the use of fresh local, organic and seasonal ingredients. Bonilla has a passion for using unexpected ingredients to create different textures, flavor and color combinations.
Evolve Cuisine Forward - partner
Sundance Film Festival’s ChefDance culinary festival
Slow Food movement
  • San Diego Chef Hall of Flame
  • Callebaut “Great Chocolate Stories” - Finalist
  • Montmorency Tart Cherries - Winner 2016
  • Got Milk Winner 2017
  • Best restaurant Pastry San Diego 2005, 06 , 08
  • Very Berry Dinner 2010, 2011 & 2014
  • Taste of the Cove
  • Forks over Knifes 2009 & 10 winner
  • Cooking Channel Death by Chocolate winner
  • San Diego In style weddings Magazine best wedding Cakes
  • La Jolla best Pastry Chef
  • Best of Del Mar Readers choice 2010 & 2011 best of dessert
  • Best of La Jolla 2009, 2010
  • Best of San Diego 2007, 08, 09,11
  • Sundance film festival's Chefdance 2012 Headlining Chef
  • Sundance film festival’s Chefdance 2010 & 2011(Pastry for Chef Kerry Simon)
  • Food network Pastry Chef 2012
  • 2012 best overall pastry (Gastrobites food reviews)
  • 2012 best overall dish ( Eater San Diego & Rodzilla food reviews)
Jeff Bonilla
Jeff Bonilla
San Diego, CA
United States

Breaking Bread / Aton / Evolve
Executive Chef / Executive Pastry Chef / Hospitality Consultant

  I am a highly qualified, artistic and passionate, creative and innovative Chef with 17+ years’ experience in various culinary settings. I am the creator of many signature plates and menus in some of Southern California most popular dining destinations. I’m highly skilled in supervising all facets of the culinary industry with a vast knowledge of Large and boutique hotels, High end traditional and modernist style restaurants and multi setting outlets.     

In these establishments, as my role of Executive Chef, Executive Pastry Chef and F&B I was in charge of many ongoing and temporary kitchens and restaurant needs to include: creating (anything from 10 to 10,000) and implementing daily menus, r&d, ordering, plating, expo, recipe writing, dining room design, staffing, vendor relations, PR, marketing, managing kitchen staff for excellence, ensuring the best in food quality and prep, as well as maintaining an exemplary clean atmosphere. I am great with delegating tasks, creating culinary masterpieces, and working with staff in a mentor and coach role.   

All in all I am just very passionate about my craft and the culinary industry as a whole . From the most modernist of plates, classic creme brulees, sous vide chops, breaking down fish, to the darkest of dark chocolate truffles. A piece of my soul goes into every plate, every gram of  salt and every cook that I've had the joy of coaching.   I thank you so much for your time.   For the opportunity to view my portfolio, I would love to have you contact me.     Best,          

Jeff Bonilla
Executive Chef

Follow @chefjeffbonilla