From his love-letter to the small vineyards in Spain and Portugal at Porto to his spotlight on under-the-radar natural wines at GoodFunk, Bonhomme Director of Wine & Education Colin Hofer always digs deep when it comes to creating the wine lists at our venues. And we aren’t the only ones who think so. Colin was recently awarded the 2022 Chicago Sommelier Award from Michelin.

Sometimes a life-changing experience can happen when you least expect it. Just ask Steve Mendivil, who was working part time at a video store

While working in the hospitality industry has provided Nicole Stegenga with some delicious perks, it’s the people she’s met along the way who have given her the biggest joy.

While his official title is head bartender, Manny’s role at Michelin-starred Porto encompasses much more than that.

While we’re all aware of the adage “less is more,” putting it into practice is another story (ref. trip packing, jeans, sneakers). It’s a philosophy, however, that wasn’t lost on Bonhomme Beverage Director Jesse Filkins when he began crafting the cocktails for Porto, specifically his take on an Old Fashioned, Humo Y Sal.

“I find myself also wanting to create experiences and flavor profiles for people that may catch them off guard in a sweet item, opening up the world of pastry beyond just the basic staples and ideals.”

“Working in this industry, meeting so many wonderful people and making such great friends has been a blessing.”

When Bonhomme Hospitality Beverage Director Jesse Filkins went looking for inspiration for his new-and-improved no-proof cocktail programs, he didn’t have to go far.

Shannah Primiano has a unique way of looking at things, a habit that often results in tasty desserts for the guests of Bonhomme Hospitality restaurants where she is executive pastry chef.

With winter loudly knocking on our door, Bonhomme Hospitality Beverage Director Jesse Filkins wanted to embrace the season with beverages that warm from the inside out. Here, we spotlight two of his newest creations.

A native of Valencia, the coastal Spanish city where paella’s signature rice is grown and hence the birthplace of the dish, Marcos Campos grew up spending his Sundays with family — and always a paella or two.

As general manager of two hospitality venues in one three-story Wicker Park building, Sara Brown easily gets in her steps each day.

If you’ve experienced Bordel's wonderful rotating roster of one-of-a-kind performing artists (think flamenco, jazz, sensuous burlesque), the perfectly retro boogie music that is DISCO, or Beatnik, Beatnik On The River and Celeste’s of-the-moment DJs, you can thank Saam for that.

“Working with people and that every day is different. You can never predict what will happen, so you have to improvise, which I love.”

5 Questions With Porto Chef de Cuisine Erwin Mallet, whose magnificent beard is just as much a work of art as the dishes he helps create

5 Questions With Colin Hofer, Bonhomme Hospitality Director of Wine & Education and big time nature-lover

A funny thing happened to Kelsey while working events as a side gig to her full-time job at a luxury magazine in L.A.: She ended up loving it.

5 Questions with Meghan Vietti Perdue, Bonhomme Hospitality Managing Director, and why working in restaurants is like creating a quilt