The concept of the kitchen at Bonny is simple—a space where the very best Melbourne chefs can showcase their incredible talent and food in a casual, bar setting. You can look forward to refreshing, culturally-inspired cuisine in a cosy and contemporary atmosphere. Read more below about the kitchen team bringing to life Bonny's current bar bites. |
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Current Kitchen - Hojae by Dominic Eom & Sean Park
Dominic and Sean bring global expertise and a shared passion for innovation to Bonny with Hojae Kitchen, French-Korean fusion dining. Sean’s journey spans Switzerland, where he trained under world-class mentors and honed his craft at the Michelin-starred Domaine de Châteauvieux, through contemporary Korean dining and top Melbourne venues like Society and Robata. Dom’s foundation in French gastronomy and Asian cuisines was forged in Australia’s finest kitchens, including Sushi Omakase, Lee Ho Fook, and Matilda 159 Domain. Guided by philosophies of precision, sustainability, and creativity, they craft dishes that celebrate nature, culture, and modern techniques. Together, they deliver a tasteful bar menu that is refined yet approachable—perfect for sharing over a drink. |
Previous Residences
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James Cornwall, Tenable Dining.
James’ vast culinary skills have previously been on display internationally as head chef at London’s seafood institution; J Sheekey, and lavish Hong Kong restaurant; The Seafood Room, before moving to Melbourne and taking up the reigns at hatted restaurants Iki Jime and Cumulus Inc. James curates contemporary comfort food and sharing plates showcasing his passion and approach to cooking. Using seasonal, locally grown, raised and responsibly sourced ingredients, there is a strong emphasis on land-based fish farms and championing ethically harvested wild game meats. "I want to cook delicious and uncomplicated food in a relaxed environment, that also starts conversations about what we eat and where we source it from." |
Teage Ezard
Teage Ezard is recognized as one of Australia’s most enduring chef and restaurateurs. In 1999, Teage opened his first restaurant, EZARD, and was awarded Two Chef Hats. In 2003 Teage was awarded for his excellence as The Age Good Food Guide Chef of the Year. in 2006 Gingerboy opened, which has become one of Melbourne’s most iconic laneway restaurants. Fast foward to 2011 Teage opened Black By Ezard, and in 2015 Ezard at lavantine Hill, both hatted restaurants. Teage has appeared as guest chef at international food events and is the proud author of three award-winning books. 
Peter Gunn
Peter began working at some of Victoria's most prestigious establishments in Ezards, Royal Mail and 3 years as Sous-chef at Attica, where he achieved the award of 2015 San Pellegrino’s Best Young Chef in Asia Pacific. Orignaly a pop up, in 2016 Peter opened his own restaurant IDES, which became a two hatted dining institution. in 2020 Peter ran the second kitchen residency at Bonny. . |
Andrea Serrelli
Sardinian born Andrea began his career at some of the most exclusive restaurants across Europe, like Cafe Royal Mayfair in London, The George Hotel in Edinburgh and Ribe and Platz in Tallinn Estonia. In 2010, Andrea migrated to Australia; working as Chef de Partie at two hat restaurant Grossi Florentino, then sous chef at hatted rustic Italian restaurant Trattoria Emilia, before being the third resident chef at Bonny. 
Michael Baker
Mike spent four years in Spain, working in some of the world’s best kitchens such as Michelin Star Alkimia and World’s Best Restaurant 2013 & 2015; El Celler de Can Roca. Moving to Melbourne Mike was chef at Fitzroy’s Hell of the North, before starting Henry Sugar and doing the first residency at Bonny Kitchen. . |