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Michael Bonacini's passion for good food and wine comes by him naturally. Born and raised in South Wales, Michael's family owned and operated several small hotels, meaning his introduction to the hospitality business began like everyone else's -- peeling potatoes and swabbing floors.



In time he attended chef school in Britain and landed an internship at London's esteemed Dorchester Hotel under the direction of renowned chef, Anton Mosimann. Without a doubt, Mosimann has become the most influential mentor of Michael's career. In the early 80's Michael traveled throughout the U.S. promoting "cuisine naturelle" before moving to Toronto in 1985 to serve as Executive Chef at the Windsor Arms Hotel and Centro Grill & Wine Bar.



Courtsey:http://www.knight-tv.com/clac/chefs/bonacini.htm

 
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Michael Bonacini
Michael Bonacini's passion for good food and wine comes by him naturally. Born and raised in South Wales, Michael's family owned and operated several small hotels, meaning his introduction to the hosp
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