Five Restaurant Welcomes New Executive Chef

The team at Five Restaurant is thrilled to welcome Stephane Tonnelier as their new executive chef starting this week. Chef Tonnelier’s classical French skills will be a great complement to Five’s modern American cuisine, which also focuses heavily on using fresh and local produce. His experience prior to Five Restaurant ranges from kitchen environments in Paris to the United States, including Minneapolis, Chicago, San Diego, and San Francisco. Tonnelier will spend his first few months at the Downtown Berkeley Bib Gourmand restaurant, familiarizing himself with his new team and garnering insight into the evolving Berkeley scene. Tonnelier plans to release his new menu in October, later this year.

Previously, Tonnelier was executive sous-chef at Boulevard Restaurant in San Francisco, the James Beard Foundation Award winner for “Outstanding Restaurant in 2012.” In addition, Tonnelier has worked at numerous high-profile restaurants where he has perfected his craft and execution of French and Californian flavors.

“After working in San Francisco for the past nine years, I am thrilled to be taking my culinary experience to Five and the East Bay, where the dining scene is growing and thriving more than ever,” says Tonnelier.

“We are excited to continue the evolution of FIVE’s modern American fare under the helm of Executive Chef Stephane Tonnelier. Stephane’s history in signature restaurants and upscale hotels is a great addition to our outstanding team,” says Greg Mauldin, general manager of Hotel Shattuck Plaza, home to Five.

Tonnelier began his career in Paris, with time spent as a saucier at the world renowned Hotel Georges V and sous chef under Michelin-star Chef Denis Schneider at Copenhague and Flora Danica. His Parisian roots have given him a classic culinary foundation, which he has used to evolve and develop his skills for over twenty years. Chef Tonnelier practices cooking with seasonal and fresh ingredients keeping his menu current and of the highest quality, which exemplifies Five’s culinary philosophy and modern American cuisine.

Following Tonnelier’s time in Paris and prior to being executive sous-chef at Boulevard Restaurant in San Francisco, he worked as sous-chef at restaurant Provencal La Tapenande in San Diego and at the award-wining Hotel Sofitel for Gigi Brasserie and Baccarat dining in Redwood City.




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