BISTRO  Punahele tonnelier

Ask A Bay Area Chef: 

Top Mouth-Watering Meatloaf Recipes

A $535 Serving of Meatloaf? Here’s Why

3530 Main Street, DOWNTOWN OAKLEY

MEDIA / PUBLIC RELATION INQUIRIES

​sydney@oakleybistro.com​

FIVE’s Polenta Is Classically Creamy

Two top chefs share their tailgate party noshes

3530 MAIN STREET

OAKLEY, CALIFORNIA 94561

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Actually, It’s the Year of the Boar

"V.I.P: Those three golden letters that can elevate pretty much any experience from meh to memorable. But there are a select few experiences—available only to a select few—that take the concept of “VIP” treatment to entirely another level..."


PLAYBOY

Take 5:  Chef Stéphane Tonnelier

Chef Stéphane Tonnelier MEDIA & PRESS

10 Must-Try Fall Dishes in the Bay Area

"According to the Chinese zodiac, this is the Year of the Snake. But according to top chefs, it’s hands-down the Year of the Boar. Formerly the obscure fare of hunters and fairy-tale characters, it’s now popping up on urban menus everywhere. Can’t rest so easy anymore, my wild porcine friend..."


HUFFINGTON POST

"What can we say about a dish that suits breakfast just as perfectly as it suits lunch, dinner and snacktime—and is as mood-liftingly sun-colored and fortifyingly fluffy-creamy at each?.."


OAKLAND MAGAZINE

Chef Stephane Tonnelier recently joined FIVE after ending his tenure as executive sous chef of Boulevard in San Francisco. He's celebrating the impending arrival of fall with nuanced fare such as this homemade gnocchi, which is accompanied by a wild boar ragù, seasonal vegetables, brown beech mushroom, fried sage, pickled red onion and toasted hazelnuts.​


ZAGAT

BISTRO le PUNAHELE TONNELIER © 2017

"Five Restaurant, at the Hotel Shattuck Plaza in Berkeley, recently held a party to welcome their new culinary genius, Executive Chef Stephane Tonnelier. Chef Stephane was born and raised in Paris, and considers his grandfather, who used to be a maître d’ for the luxury train Orient Express, as his major influence in pursuing a career in the cooking field. He started cooking at the age of 14 and has trained at L’Ecole des Métiers de la Table, where he spent 3 years juggling school and working as an apprentice​..."


GEV MAGAZINE


"The games have begun. And whether you’re a 49ers fan or a citizen of Raiders Nation, there’s one thing we all can agree on: Football’s fine, but tailgate season rocks.

It’s a time when grills get fired up, brewskis flow and the summer’s bikini embargo on nacho consumption is lifted..."


THE MERCURY NEWS

"A meatloaf dish might not be commonly associated with a special occasion, especially in advance of the holidays. But if that recipe yields an exceptional dish that’s furnished by a celebrated Bay Area chef from an award-winning restaurant, this traditional German and Belgian food creation could easily become one the highlights at the dinner table. The following are three extraordinary meatloaf dishes from Stephane Tonnelier..."


CBS SF BAY AREA