Danick Bonnette
About Danick Bonnette
Danick Bonnette is a Demi Chef with extensive culinary experience across Canada and Australia. He has worked in various prestigious establishments and holds multiple culinary qualifications.
Current Role at COMO Hotels and Resorts
Danick Bonnette has been serving as a Demi Chef at COMO Hotels and Resorts since 2017. His role involves preparing and presenting high-quality dishes, contributing to the culinary offerings of the establishment. Located in the Région de Perth, Australia, he has gained extensive experience in a luxury hospitality environment, focusing on delivering exceptional dining experiences.
Previous Experience in the Culinary Field
Prior to his current position, Danick Bonnette accumulated diverse culinary experience across various establishments. He worked as a Demi Chef at Azuridge from 2015 to 2016 and as a Chef De Partie at St James Club from 2014 to 2015. His experience also includes a year as a Commis Chef at Wickaninnish Inn from 2016 to 2017 and a brief stint at Quay Restaurant in Sydney in 2017.
Education and Culinary Training
Danick Bonnette studied at Collège Ahuntsic, where he earned a Diplôme d'études collégiales technique in Gestion des communications from 2010 to 2013. He furthered his culinary education at the Institut de tourisme et d'hôtellerie du Québec, achieving a Diplôme d'études professionnelles in Cuisine professionnelle italienne from 2014 to 2016. Additionally, he studied at ALMA - La Scuola Internazionale di Cucina Italiana, focusing on Arts culinaires and chef training.
Early Career and Internships
Danick Bonnette began his culinary career with internships at notable restaurants. He worked as a stagiaire at LE BACCARA for one month in 2015 and at Restaurant Toqué! for one month in 2017. These early experiences provided him with foundational skills and insights into high-end culinary operations.