Media Room York Harbor Inn Press Room York Harbor, Maine

YORK HARBOR, MAINE - The York Harbor Inn is pleased to announce Chef Bonsey CEC, AAC, is celebrating his 25th anniversary as Executive Chef. It was 1982 when Chef Bonsey joined the Dominguez family at the historical Inn overlooking the Atlantic. Bonsey’s accomplishments at the York Harbor Inn are as rich as some of his ingredients on the popular Inn’s menu.

“We are so proud of Chef Bonsey, and so pleased that he has stayed with the Inn for 25-years, which is an exceptionally long time in this industry. He’s part of the family and is an extremely talented chef,” said Innkeeper Garry Dominguez.

Bonsey was recently selected as one of the top chefs in Maine by Portland Magazine. The York Harbor Inn’s menu has
been featured in Food & Wine Magazine, Gourmet, Taste, and countless other fine food publications. Country Living
Magazine recently featured York Harbor Inn as “Inn of the Month,” mentioning the Inn's Ship’s Cellar Pub as “great for a casual lunch or dinner.” Chef Bonsey has always been proud of his membership in The American Culinary Federation and his efforts to help promote the industry through education. He is a charter member of the local ACF Piscataqua Chapter, having held various offices for 12 years. Bonsey has received numerous awards and recognition such as Chapter Chef Of the Year, National Presidential Medallion, Nomination for The Northeast Chef Of The Year, and The Chairman Of The Board Award. He was inducted into the honor society of the American Culinary Federation’s American Academy of Chefs, in 1997. He has served as the Chair for The 5 ACF Chapters Of NH Annual Culinary Competition, and also on the advisory boards of The Exeter, NH School Of Technology, University of New Hampshire, Thompson School and York County Community College.

Some of Chef Bonsey’s unique menu items that have brought accolades from food critiques include the Lobster Stuffed Breast Of Chicken, Seafood Martini, the Lobster Avocado Salad, and The Yorkshire Lobster Supreme. Chef Bonsey is frequently updating his menu from elegantly prepared lobster dishes and quality meats with accompanying sauces, to casual but always fresh fare.

As Executive Chef of The York Harbor Inn, Bonsey plans menus, creates new dishes and oversees all the food selection, preparation, and cooking for the Inn’s trendy “1637” Restaurant, The Ships’ Cellar Pub, and the Inn’s Yorkshire Ballroom and other function spaces. Additionally, Chef Bonsey is responsible for the Inn’s extravagant Sunday Brunches, wedding and meeting meals, and monthly themed dinners specially choreographed to pair with wine tastings, holidays, or murder mystery theatre nights held throughout the year.

Chef Bonsey, CEC, grew up in Hampton, NH and attended Johnson & Wales University for Culinary Arts. He has made his home in Cape Neddick, Maine, for the past12 years. “I love the seacoast, for its coastal beauty and obviously for its bounty of wonderfully fresh ingredients for my dishes,” said Bonsey. He even shares some of his recipes for signature dishes like Brie Cheese Soup, Maine Crab and Lobster Dip, and Lobster Stuffed Chicken with Boursin Sauce, on the Inn’s website, at http://www.yorkharborinn.com/dining/recipes.htm.

Chef Bonsey’s love of food is evident - he says “I sample everything I make, often too much of it! Come join me for a Chef’s Table Dinner for a deliciously entertaining evening.”

New this year, renovations to the The Inn’s Main Dining Room have begun. The new name will be “1637,” to reflect the history of the York Harbor Inn. Chef Bonsey is debuting exciting bistro menu items and creative casual fare along with classic favorites that loyal inn guests demand year after year. If you have an upcoming special event or if you are just hungry for the sea’s edge, Chef Bonsey will be cooking up his award-winning cuisine at the York Harbor Inn, Coastal Route 1A in York Harbor, at 1-800-343-3869 or visit www.yorkharborinn.com

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Hi Res Photo Available Upon Request: Media can call Greg Burke at 207-985-1766 or email him at greg@ims21.net for photo.