Yvette Marie Bonanno

Yvette Marie Bonanno started going to work in her parent’s restaurant when she was only 12 years old. After years of management in front of the house, Yvette realized that her true passion was being in the kitchen. Soon after, she left Baton Rouge to attend the coveted Johnson and Wales Culinary University in Providence, Rhode Island.

She was accepted into the Advance Standing Program and in 1996 she graduated, Summa Cum Laude, with a degree in Culinary Arts. After graduating, Yvette began working as a Sous Chef for the Ritz Carlton in St. Thomas where she earned a Bronze Metal in the 1997 Caribbean Culinary Olympics. Word spread about this talented young chef and she was soon recruited by Atlanta’s Piedmont Driving Club where she again served as Sous Chef. Wanting to return home, Yvette lined up a job as the Executive Chef of the Blue Fish Grill in Baton Rouge, Louisiana. She then moved on to become the Corporate Chef of the Louisiana Pizza Kitchen Chain before opening her own business, Bonanno’s Fine Catering, in 2002. Also in 2002, The American Culinary Foundation named Yvette “Chef of the Year.”

Upon her return to Baton Rouge, Yvette was recruited by the local media. She began doing weekly spots for the local television stations. Many Louisiana residents had been following Yvette’s career for years so it was no surprise that Bonanno’s Fine Catering expanded rapidly. In 2003 she opened “Yvette Marie’s Cafe” which was followed by “Taste by Yvette Bonanno” in 2004. The same year, Yvette was named one of Louisiana Cooking Magazine’s “Chefs to watch in 2004,” and later, in 2006, she was named one of the Baton Rouge Business Report’s “Top 40 under 40.”

In 2014 she appeared on the Food Network, Guy’s Grocery Games with Guy Fieri and won the competition. She launched her Praline Rum Cakes and Spiced Rum Pecan retail products shortly after opening Cane Land Distilling company in Baton Rouge in the summer of 2017.

Yvette continues to play a vital role in her community and is involved with many local and national charities. She currently serves on the board and is president elect for the Baton Rouge Epicurean Society, a charitable organization made up of culinary professionals from the Baton Rouge area. This organization raises funds for childhood hunger and nutrition initiatives, educational programs and scholarships for young individuals entering the culinary and hospitality field. Yvette is the chef spokesperson for the Louisiana Crawfish, Promotion and Research Board showcasing Louisiana’s finest crustacean – crawfish. She also operates a USDA facility with the Pizzolato family of Tony’s Seafood, and formerly Louisiana Fish Fry, manufacturing retail and wholesale food products for Louisiana Crave-a-Ball and continues to process her Spiced Rum Pecans and Praline Rum Cakes.