Having over 27 years of experience in the culinary industry,
Chef Stéphane Tonnelier comes as a seasoned, well -respected chef,
by way of both France and the United States.
Born and raised in Paris, Chef Tonnelier was inspired by his grandfather, who was once the maître d’ for the world-renown Orient Express.
He began his journey at the tender age of fourteen, working as an apprentice in Paris. After entering culinary school
at just fifteen years-old, Stéphane was given his first Executive Chef position at the young age of twenty.
In France, Chef Tonnelier received training at world renown restaurants such as
Le Clos Morillons underneath Michelin Star Executive Chef Philippe Delacourcelle, Copenhague
and Flora Danica located on the Champs-Elysées, and Hotel Georges V; a luxury five-star hotel in Paris.
In the late 1990s, Chef Tonnelier had his first experience working in a U.S. kitchen at the Hotel Sofitel
in Redwood City, California and assisted with the opening of Le Buisson Ardent in Paris,
under Executive Chef and Owner Mr. Philippe Duclos.
Stéphane’s extensive experience and rich knowledge from his culinary career has led him
to the assisting with restaurant openings including the La Fougasse at the Hotel Sofitel in Minneapolis
and the restaurant Equinoxe at the Hotel Sofitel in Chicago. He has spent time at well-recognized
Chez Spencer in San Francisco, Gigi Brasserie and Baccarat Dining in Redwood City,
and La Tapenade in San Diego.Chef Tonnelier’s most long-running position was as Executive Sous Chef at
Boulevard Restaurant in San Francisco under James Beard Award-Winning
Executive Chef Nancy Oakes from September 2004 to July 2013.
In 2013, Tonnelier became the Executive Chef at FIVE in the luxury boutique Hotel Shattuck Plaza,
in Berkeley, California. During his time there, the restaurant consistently received the Michelin Bib Gourmand
for four consecutive years. In addition to participating in invitational charity events, Chef Stéphane Tonnelier
(and his recipes) have been featured in numerous media publications both regional and national.