Jeanne and Damion, classically trained chefs with roots in the Philippines and Jamaica, combine their heritage and fine-dining experience to create Bonney’s — a family restaurant focused on bold, wood-fired Filipino-Jamaican flavors.
Philippines
Jeanne Jordan
Jeanne grew up in the Philippines, where she learned to cook with her grandmother at their rice and mango farm. At age 8, her family moved to New Jersey, where her parents worked as bakers, sparking her passion for the kitchen. She attended the Culinary Institute of America in Hyde Park, then gained experience at top restaurants in Boston, San Francisco, and New York City, including Mas la Grillade, Mas Farmhouse, Rialto, Chef’s Table at Brooklyn Fare, and Justine’s on Hudson. Under the guidance of her mentor, Galen Zamarra, Jeanne embraced the importance of seasonal, local ingredients. Her cooking style uniquely blends her French culinary training with Southeast Asian flavors. With over fifteen years of experience, she remains dedicated to teaching her team and expanding her culinary knowledge.
Jamaica
Damion Chambers
Born and raised in Jamaica, Damion enjoyed a rich childhood on his grandparents' farm, enjoying snacks and picking vegetables with his grandmother. This connection fostered a love for food. At 15, he moved to New York and initially worked as a mechanic for ten years before pursuing culinary arts at the French Culinary Institute. There, he honed his skills under chefs like Flovd Cardoz, Ian Kittichai, Galen Zamarra, and Rocco Dispirito. Now, Damion is a master of wood fire grilling and butchering, blending his Jamaican heritage with culinary sophistication.
