You are here
Eatwell DC Welcomes Chef Michael Bonk to The Pig Restaurant
April 25, 2013
EatWell DC today announced that Chef Michael Bonk would be taking the helm of the kitchn at the restaurant group's The Pig Restaurant in Logan Circle. Prior to his arrival at The Pig, Bonk served as the executive chef of Sonoma, on Capital Hill, and Chef Consultant at the Queen Vic Pub, on H Street. Chef Bonk worked in the finance business for many years before turning to his real passion, cooking and creating great food.
“While growing up in Wilmington DE, my first and greatest influence was my Polish grandmother who kept a small garden, where she canned the season’s vegetables and made everything from scratch, from cakes to kielbasa,” Chef Bonk says. "I stopped life at 25 to go back to culinary school. I knew this is what I wanted to do and knew it required a formal education.”
Chef Bonk attended the Art Institute of Philadelphia and Washington DC, graduating in 2009. While in culinary school, he worked as Chef de Partie at Vidalia under chefs Jeffrey Buben and R.J. Cooper, and at Mio under Chef Nicholas Steffaneli.
With his new position at The Pig, Chef Bonk intends to continue executing the pork centric cuisine The Pig is known for while adding his own interesting and international take. He will continue working closely with Eatwell Natural Farm and source from other local purveyors. He intends to create farm fresh, daily whole animal and vegetable specials while continuing to offer the lesser known, off cuts. His desire is to not just feed people food they cannot get anywhere else but to make a connection with the local community and educate them on the wonders of some of the great food that has gotten lost in the modern era.
The Pig, EatWell DC’s fifth restaurant, is located at 1320 14th Street, NW, in Logan Circle.
EatWell DC owns and operates four well-known, casual neighborhood restaurants in Washington, DC; bringing together great food, service and people. EatWell DC also owns and operates a private farm in La Plata, MD and in 2011 began raising & serving its own produce, traveling only 40 miles from farm to table. The company’s restaurants include: Grillfish, Logan Tavern, Commissary and The Heights.
For more information on The Pig, please visit www.thepigdc.com .
“While growing up in Wilmington DE, my first and greatest influence was my Polish grandmother who kept a small garden, where she canned the season’s vegetables and made everything from scratch, from cakes to kielbasa,” Chef Bonk says. "I stopped life at 25 to go back to culinary school. I knew this is what I wanted to do and knew it required a formal education.”
Chef Bonk attended the Art Institute of Philadelphia and Washington DC, graduating in 2009. While in culinary school, he worked as Chef de Partie at Vidalia under chefs Jeffrey Buben and R.J. Cooper, and at Mio under Chef Nicholas Steffaneli.
With his new position at The Pig, Chef Bonk intends to continue executing the pork centric cuisine The Pig is known for while adding his own interesting and international take. He will continue working closely with Eatwell Natural Farm and source from other local purveyors. He intends to create farm fresh, daily whole animal and vegetable specials while continuing to offer the lesser known, off cuts. His desire is to not just feed people food they cannot get anywhere else but to make a connection with the local community and educate them on the wonders of some of the great food that has gotten lost in the modern era.
The Pig, EatWell DC’s fifth restaurant, is located at 1320 14th Street, NW, in Logan Circle.
EatWell DC owns and operates four well-known, casual neighborhood restaurants in Washington, DC; bringing together great food, service and people. EatWell DC also owns and operates a private farm in La Plata, MD and in 2011 began raising & serving its own produce, traveling only 40 miles from farm to table. The company’s restaurants include: Grillfish, Logan Tavern, Commissary and The Heights.
For more information on The Pig, please visit www.thepigdc.com .
