JOSH BONEE / Chef De Cuisine
Josh Bonee’ is a Nashville, TN native who moved to Dallas to work for Stephan Pyles Flora Street Café as a sous chef from Easy Bistro in Chattanooga, TN. His love for Asian food comes from several Asian inspired restaurants throughout his career including Two Ten Jack; a ramen and izakaya in Tennessee where he also spent time working for Sean Brock at the Husk Nashville Location. His time working there introduced him to a wide world of knowledge and passion for things like butchery, charcuterie, fermentations, and live fire ember cooking. Prior to that he spent a few stints in California at the now shuttered Martini House in Napa, and Matteis Tavern in Los Olivos, and lots of different stages at different restaurants in the country. By Chef Hernandez's side, we sure to see and taste incredible meals from Josh's kitchen.
ANGELA HERNANDEZ / Executive Chef
KYLE HILLA / Beverage Director
Kyle Hilla has been recognized as Bartender of the Year in 2016 and 2017 by both Magazine and CultureMap Taste Makers Awards. Having crafted innovative, well-balanced cocktails for Oak Cliff darling, Bolsa for 5 years, Kyle then moved on to act as 'liquid architect' for Turn The Tables Hospitality. We're thrilled to sip on, and to share with you, Hilla's newest creations here at Fine China.