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We are an efficient, professional, inventive, and relaxed team with an artful attention to 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 all 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 with renowned chefs such as Guy Savoy, Michel Troisgros, and Daniel Boulud. These experiences have been the basis of his gastronomic knowledge and professional work ethic.

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

Laurent Cantineaux - Chef Owner 

Luis Arocha - Executive Chef

Thibault Pichard - 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

Johan Dutot - Bar Manager

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