March 2019

Un Chef avec une cuisine exceptionnelle

From France to America with his exceptional cuisine and charity work

For the past 27 years, Chef Christophe Bonnegrace has been perfecting his skills as a culinary artist and businessman. At the young age of 14, he was as an apprentice at St. Maximin, in France, where he also received his Culinary Arts Degree from the C.F.A. Culinary School. Soon after his studies, The Var-Matin Republique Journal voted Christophe, youngest chef in France.

Christophe’s adventures and curiosity led him to Africa to explore life over there. He began traveling between tribes from Cairo to Nairobi learning all that he could about their cuisine and lifestyle.

Upon his return to France, Christophe was hired as a sous chef in the seafood restaurant La Vigie. He remained there until 1993 when he decided to broaden his horizons and take a trip across the Atlantic Ocean to Los Angeles, California. He landed a job as Executive chef at Aristoff Caviar & Fine Food, where he served patrons the likes of Gene Kelley, Gina Davis, and Georges Marciano. He then came to the decision to move to Las Vegas, where at first, it was very discouraging for him, but he soon found his footing and things really took off. It was that Las Vegas experience that really helped shape him into becoming the successful person and chef he is today. And just like that, he went from once being the Assistant General Manager of an English Pub to becoming the Executive sous chef for the Mirage Hotel, in Las Vegas!

In 2001, Christophe became food and beverage consultant and was offered the corporate chef position for the Sevilla Corporation, based in Denver, Colorado. While he was there, he earned the award, Chef of the Month, for the state of Colorado. His next consulting job sent him to Maui, Hawaii, where he landed the job of Food and Beverage Director / Executive Chef for the Royal Lahaina Resort.

Traveling back to Las Vegas proved to be very successful for Christophe. He was offered the executive chef position for Little Buddha, at The Palms Casino, where he received the Culinary of Excellence Award and placed Little Buddha in the top ten best restaurants in Las Vegas in 2003. The restaurant also received the award for Best Asian Restaurant in 2004. On the heels of that success, he decided to travel to Sham El Sheik, Egypt, to open a new addition to the legacy of Little Buddha.

In 2006 Christophe formed CBG Enterprises, his own Consulting and Development Company, where he became involved in working with numerous Native American tribes throughout the U.S and the Dominican Republic.

Christophe also worked as Corporate Executive Chef for Royal Caribbean Celebrity Cruises and won multiple awards with the company. However, as a true artist of cooking, he found the position unfulfilling and wanted to find his way back to the kitchen.

2012 brought Christophe back to his roots of Provencal French cooking with the opening of a new restaurant, La Villette, in the famed West Village of Manhattan. It became an instant success. He brought La Villette to the prestigious James Beard Foundation and received The Green Light from Forbes.

His next move was up to Harlem, where he opened Barawine, a Wine Bar & Restaurant, which served French American Flair Cuisine. The critics loved it and called it, Best New Restaurant in Harlem, Number 2 Best Outdoor Dining in Manhattan, and Top 18 Favorite Restaurants in Manhattan.

Christophe has also worked as an Executive Chef for the famed Yamashiro Restaurant in Hollywood. Within six months of being there, Yamashiro was placed in the Top 10 Best Restaurants in Los Angeles and the number one Most Romantic Restaurant. He was not only credited with its success but also responsible for bringing back Hollywood celebrities to dine at this iconic and historical place.

With Christophe’s memorable culinary creations, coupled with his love and respect for what he does, he has certainly put a big smile on the faces of so many people from all over the world for so many years. He has been an unstoppable force with his intelligence, creativity, and love for what he does. After all… food is love, love is food, and who doesn’t love really good food created by a master chef?

Thank you so much, Christophe, for your time. It’s an honor to have you featured in the March issue of The Eden Magazine.

What motivated you to become a chef?

The thing that motivated me the most is the pleasure to cook with products that our planet has to offer, by keeping their beauty and integrity, and most and foremost, the honor to put it together to create beautiful dishes.

You traveled to so many places in the world, which place do you feel you connected with the most?

There isn’t one place in particular. All the places in the world I’ve traveled to have something magical to offer if you allow yourself to see further of what it is you are looking for. But if I really must choose one place, I have to say it would be New Zealand.

Who has been your mentor in life?

It’s not just one mentor. It has been both of my Grandfathers and my Father. They taught me to always be humble and respectful, but to never back down, never put your head down, stand up tall, and if you fall, get up and move forward.

With your busy schedule, how do you find time to enjoy life?

I won’t lie, it is not easy for me to find the time to just sit back and enjoy life as I am quite busy, but I do make time for riding my motorcycle every day. That is pure joy for me, and when I have time to relax, I like to spend it with my wife, Rachel. We try, as much as possible, to spend time seeing places together.

What is your favorite cuisine?

Mediterranean cuisine, Asian Cuisine… I love simple cooking with excellent ingredients.

You spent two years studying food aboard in Africa, why did you choose Africa?

I’ve always been interested and curious to know how back in the King’s era, emperors were throwing those large feasts, and the Chefs, the cooks, they didn’t have all the toys in the kitchen we have today. How did they do it? Well, the way to witness that is in Africa, where tribes don’t have kitchens but still manage to pull out amazing food.

How do you feel your work can help our society?

We live in a society where we are consumed by technology and do not socialize like we used to. Everyone is so stuck

on their phone and on social media. No one talks to each other, spends time, or plays like we used to. So I truly believe my work as a Chef brings people together at the table in front of a great meal. The beauty of it is that everyone starts chatting, laughing, and enjoying each other. So basically, I can say, through one dish at the time, I am helping our society.

If you had to choose one animal organization to support, which one would you choose and why?

There is no doubt it would have to be ASPCA (American Society for the prevention of cruelty to animals). I have two dogs, which both my wife and I rescued. There are so many animals that are mistreated and that get abandoned, so if I can bring them home and give them the love they deserve, then so be it. Adopting is where it’s at!

Tell us about your charity work.

Working as a Corporate Chef for Sugar Factory for many years, the group is heavily involved and are big supporters of giving back to the community by contributing to Children who are ill and in need.

Here are a few of the Charities we work with in Las Vegas:

In Las Vegas: Nevada Childhood Cancer Foundation NVCCF

Make a Wish Foundation

Make a Wish Southern Nevada

The Shade Tree

Ronald McDonald House

Big Brothers Big Sisters of Southern Nevada

Opportunity Village

In Miami: Joe DiMaggio Children’s Hospital

In Atlantic City: Emmanuel Cancer Foundation

In New York: Candlelighters Childhood Cancer

In Chicago: Bare Necessities Pediatric Cancer Foundations

In Connecticut: Sunshine Kids dedicated to Children with Cancer

In Seattle: Good Times Project Children’s Cancer Foundation

Why is it so important for you to contribute to these charities?

Children are our future! We are their stepping-stones to greater things in life. It is important for children to know that they are not alone, that they are supported in their battle and journey. It is important to help and to give back. I am proud to have been there for them all these years.

Any final words for our readers?

Have faith and believe. Stay strong and love.