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We are an efficient, professional, inventive, and relaxed team with an artful attention to the detail.


We planned everything to make your visit feel casual, yet remarkable.  Our approach to plating, the decor we’ve chosen, the personalized service, and the mixologist’s unique inventions, are all elements that make Bonito an elevated experience never lacking in originality.


Laurent Cantineaux is the Chef and Owner of Bonito Saint Barth and Betula Aspen.

A native of Paris, Laurent has worked around the world with renowned chefs such as Guy Savoy, Michel Troisgros, and Daniel Boulud. Experiences that have been the basis of his gastronomic knowledge and professional work ethic.

With Juan C. Perez Febres Cordero, his business partner for more than 20 years, he has opened and managed successful restaurants in Caracas, Miami, St. Barth, and Aspen.

Laurent Cantineaux - Chef Owner 

Luis Arocha - Executive Chef

Noel Prevost - Sous Chef

Daniele Murgia - Sous Chef

Marie Laplane - Executive Pastry Chef

Nicolas Gicquel - General Manager

Fabien Castelon - Directeur de salle

Jerome Robert - Maitre d’Hotel

Kevin Toulet - Maitre d’Hotel

Marie-Emmanuelle Paziot - Reservations & Event Manager

Damien Fouchet Wine Director

Johann Grillitsh - Bar Manager

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