Chef enjoys challenge of planning new restaurants
Chef Mychael Bonner grew up inspired by the legacy of his mother and grandmother.
Working in the kitchen at the distinguished Peabody Hotel in Memphis, Tenn., the women created flavorful dishes steeped in American tradition, he said.
Chef Bonner has since created his own legacy, developing fresh and creative approaches to food at restaurants across the suburbs.
A 25-year veteran of the culinary industry, Bonner began working as a sous chef at The 95th in the John Hancock Center in Chicago. He left that gig to travel the world and experience cooking in France, Italy, New York and San Francisco. In 1992, Bonner joined Maggiano's and the following year became vice president of culinary operations and helped open 36 Maggiano's restaurants across the country.
Bonner returned to Lettuce Entertain You Enterprises in 2005 as executive chef for the seafood-centric Di Pescara in Northbrook. In 2007, he was part of the team behind a new LEYE concept, the Reel Club in Oak Brook.
His culinary vision expands again this fall as Saranello's settles in at the Westin Chicago North Shore in Wheeling opening at 5 p.m. Tuesday, Oct. 25. At the casual Italian restaurant (formerly Osteria di Tramonto), Bonner will craft specialty pizza, homemade pasta, signature ravioli, lasagna, steak and fresh fish.
Bonner lives in Orland Park with his wife and family.
What is your earliest food memory? While still in high school, my first cooking job was at The Flamingo Restaurant, one of the best where we then lived, in Muncie, Ind. I enjoyed my experience so much that I enrolled in the Culinary Institute of Chicago.
How did traveling the world influence your cooking style? My imagination was broadened by a world of rich flavors and new techniques. Europe's culinary culture has influenced my inspiration, as cooking is a way of life. It's even a soulful experience.
Can you explain the Reel Club? The Reel Club specializes in long-popular dishes prepared with 21st century thinking. Our approach is always about quality and freshness first; only then do we think about wonderful presentation, from elegant to whimsical.
Many fish dishes are prepared quite simply and others with surprising combinations and creativity. The atmosphere is casual yet classy, laid back yet lively and comfortable yet quality-minded. Simply put, we want all our guests to feel right at home.
What are your goals at Saranello's? I love sustaining traditional flavor profiles yet convert them into more sensible dishes. Too often, places get carried away with too much pasta and overbearing volumes of food. At Saranello's, our Italian cuisine is much lighter.
Do you try to offer a different culinary perspective at each restaurant or is there a similar approach to food at all? Each menu is unique and constantly evolving. I use the same best practices at each restaurant, but flavors are unique to each one.
What tip would you give to home cooks? My mother always told me that there are no rules in cooking, there is only good and bad food. If you like it, then it's good. I follow this philosophy in my cooking. I believe that eating well is part of living well. That being said, you should use the best ingredients you can afford. Furthermore, knowing how to season food is a key component to success.
What ingredients every home cook should have on hand? All you need are potatoes, onions and chicken to make a good meal. Every kitchen also should include the following staples extra virgin olive oil, garlic, salt and pepper.
What do you do in your spare time? Outside of work I also enjoy cooking with my children, dining out, bike riding, music and football. Go Bears!
Tell us about this recipe: Three-Finer Cavatelli with Pulled Amish Chicken, Savory Pesto Broth and Pine Nuts.
It is a perfect representation of Saranello's food, as it is made from scratch, like all of our dishes. We handcraft each cavatelli noodle to create an authentic Italian dining experience.
Try this at home or at Saranello's when it opens this week. 601 N. Milwaukee Road, Wheeling. (847) 777-6878,
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