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.

After his band-playing days ran their course, Nate Euhus (pronounced YOO-hoo, in case you were wondering and, yes, we’re jealous too) needed to find a way to stay connected to music and performance. Music for Nate runs deep.

“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.

At its core, wine is simply fermented grape juice. But somewhere along the way, it’s often become a beverage of privilege and complicated language. GoodFunk, our new natural wine bar and café in the Loop along Wacker Drive, aims to flip that dialogue by focusing on wine made with minimal intervention and no pretense.

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.

Considered by chefs and gourmands as the source for many of the finest and rarest seafood on the planet, Galicia’s coastal women are the stars of the fishing industry due to their broad involvement, from catch to final sale.

“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

Back in 2018, when the Fulton Market District was seemingly monopolizing new hospitality openings, Daniel Alonso — Bonhomme Group’s Founder and Creative Director — had his eyes set on the Chicago River.

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.

Last April, when many of us were content to spend time baking sourdough bread, cleaning out our closets and coupling with our couches, Daniel Alonso, founder and creative director of Bonhomme Group, opted instead to give Black Bull, the first restaurant in his hospitality group, a makeover. After nearly 10 years, the Wicker Park restaurant had a great run, loyal guests and a fantastic team. But Dani and Bonhomme Hospitality Chef/Partner Marcos Campos envisioned a restaurant that was more representative of what is happening in Spain right now.

To fully understand the commitment of Maison Bonhomme, the design and concept studio of Bonhomme Group, to finding the perfect pieces for the venues they create, one merely has to reference the chandeliers at Beatnik West Town.

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

Contrary to what its name might lead you to believe, Basque cheesecake is nothing like the American version we know and love beyond the fact that both include cheese.