Kevin Bonello is Executive Chef at iconic The Grand, York. He takes us behind the scenes of the event catering at the hotel and defines the inspirations and signature style behind the venue’s corporate catering.
Hi Kevin! So, how did you get started in cheffing?
I was always surrounded by home cooking, Sunday lunches and family orientated dinners. We lived next to my grandmother so we were in the habit of inviting family and friends over for dinners and helping each other cook.
That being said, my intention was to go in a different direction, I was studying at secondary school to become a pilot or engineer, but after my exams, my father helped me get me a job at a new restaurant opening in our village for some pocket money, and after a very short while in their kitchens I realised that this was the career
I wanted to pursue. Come the start of the new term I did my first day at high school and immediately knew it wasn’t for me and cheffing was my calling. I returned to the restaurant for one year, then went to college and completed a course in hospitality.
Tell us about your role at The Grand?
I oversee all of the food and beverage offering at The Grand in our dining outlets and corporate facilities. Just over a year ago, our fine-dining restaurant, Legacy, was launched and has recently been awarded three-AA rosettes. We are currently working on something really exciting for Legacy, to elevate the guest experience even further. We also have constantly evolving menus in each of our outlets, as the produce changes with the seasons we revise our menus to respect that. I am also passionate about being present with our suppliers, forging a relationship with them and working with them to honour their produce.
Are the considerations for corporate event menus different to the requirements for leisure guests?
For corporate events you’ve got to consider each individual event and consider the practicality of dining style whether it be flying buffet, seated, a coffee break, stand up, or an afternoon tea break, for example, if it is a standing buffet delegates need easy to eat and hold. We also take in to account the numbers and the time of preparation for each dish.
In terms of the actual food, it depends on the event, however we are conscious of providing dishes that leave delegates feeling satisfied but not sleepy or low in energy for the rest of their day. For example, a pasta- dish wouldn’t necessarily be the best option mid-conference as it could lead to a mid-afternoon slump!
Who and what have inspired your signature style?
I come from Malta, a Mediterranean country surrounded by sea, so I was always exposed to good vegetables, excellent fish, and shellfish. I had my training in France, Italy, and America, so they have definitely influenced my Mediterranean style, incorporating French techniques and umami flavours.
There are a few chefs that I have worked with that have influenced me greatly, but one particular, Éric Fréchon at La Bristol, stands out. I worked with him in Paris and he is iconic, incredibly talented but very down to earth.