CHEF ANDREW BONAMASSA
My Culinary journey began in my hometown of Freehold, New Jersey, where I started working in professional kitchens at just 14 years old. My early experiences at La Cipollina, where I learned to prepare Italian Prix Fixe menus and even make cheese from scratch, ignited a lifelong passion. This led me to Johnson & Wales University in 2016, where I immersed myself in two years of French basics and advanced culinary techniques.
During the COVID-19 pandemic, I balanced my studies with the demands of a professional kitchen, serving as the Chef at Bar and Board Bistro while completing my master’s degree in Business and Hospitality. After graduating in 2021, I broadened my expertise at some of the region's finest restaurants, including Introducing the concept behind Besos Tapas and Wine Bar in East Greenwich, Recreating the menu at Rooftop at the Providence G, and Creating a modern Bar Program at Renaissance Hotel in Foxborough, MA. Now, four years later, I am thrilled to be back at Bar and Board as the Executive Chef, where I'm excited to share my creativity through every menu and dish we create.