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Chef Joanne

Chef Joanne Bondy is perhaps best known throughout the Dallas and Ft. Worth communities for her joyful personality, boundless curiosity, and seemingly endless supply of energy.  Over the years, she's become a favorite guest chef on culinary tours from Napa and Tuscany to Havana and San Miguel de Allende, as well as one of the most sought-after hosts at community, charity, and national cooking events.   But don't let her bubbly personality fool you, Chef Bondy is as serious about food and cooking as they come.  

Educated in business, marketing, and finance, Joanne began her career at Marriott Corporation where she jumped from restaurant Hostess into Mariott’s world-renowned corporate leadership development program to becoming Food Production Manager.  It wasn't long before her passion for food led her into the kitchen.  Starting as Sous Chef and Pastry Chef at The Worthington Hotel, she worked her way up to becoming Banquet Chef at The Fairmont Hotel (Dallas) and Chef de Cuisine at the Arizona Biltmore Hotel (Phoenix). In 1999, Joanne was asked to join the Mirage Corporation as the Opening Chef for the restaurant properties at The Beau Rivage Resort and Casino in Biloxi, Ms, which was the largest casino development in the country outside of Nevada at the time.

After fifteen years in the hospitality business, Joanne decided to start her own restaurant.  Ciudad D.F. opened in the fall of 2000 to glowing reviews and accolades, including "20 Best New Restaurants in America' by Esquire and 4 1/2 stars from The Dallas Morning News.  Chef Bondy left Ciudad in 2006 to become the Executive Chef at The Old Hickory Steakhouse at the Gaylord Texan Resort.  

While at Gaylord, Joanne created a number of popular programs, including Junior Chefs, winemaker dinners, quarterly promotions of exotic ingredients, star chef competitions, and local James Beard Foundation events.  Building upon vintner relationships developed at the Arizona Biltmore, Joanne and her team became especially well known for their winemakers' dinners.  Teaming up with the corporate human resources department,  she implemented and developed international recruiting efforts to bring culinary students throughout Mexico to join the hotel's J-1 Visa Externship Program. And under her leadership, Old Hickory Steakhouse generated $14 million in revenue annually with the lowest food and labor costs and the highest guest satisfaction ratings throughout the Gaylord corporation. 

After recognizing a need in the market for artisanal stocks, stews, and bone broths, Joanne created Stocks & Bondy in 2014 with the aim of producing the highest quality "culinary commodities” using fresh, local, and sustainable ingredients.  In addition to providing demi-glaces, stocks, and soup bases to some of the finest restaurants in Dallas,  Stocks & Bondy creates private labels products for specialty grocery stores and sells grab-and-go meals from their storefront at The Dallas Farmers Market.

Chef Joanne Bondy has published countless articles in national and international magazines and has contributed recipes to local and national cookbooks  Her many television appearances include The CBS Early Show, various Food Network programs and local morning shows, the annual James Beard Culinary Awards Ceremony, and the PBS Tribute to Julia Child. To date, she is the only female chef to have been honored three times by The James Beard Foundation.  Her greatest satisfaction, though, comes in seeing friends, families, co-workers, and even strangers come together to create conversation and memories around the table while enjoying a fantastic meal.