When your natural wine bar is named GoodFunk, Bonhomme Director of Wine & Education Colin Hofer didn’t have to look far for names for the Loop spot’s wine flights.

A soulful integration of luxurious lodging, wine, food, art and design, Casa Beatnik is an idyllic refuge in the heart of Galicia’s wine country. Designed by Maison Bonhomme, Casa Beatnik is a bold transformation of an 18th-century pazo into a destination hotel that offers guests more than seven acres of bespoke bohemian luxury, wellness retreats and inspired hospitality.

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.

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.

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.

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.

At Porto, we are trying to create something that no one else in the country is doing,” says Marcos Campos, executive chef of Porto and Bonhomme Hospitality partner.

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.

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