Tina Bonfils – Founder & Owner
Event and Catering specialist Tina Bonfils with her team will direct your event down to the last detail. Don’t hesitate to ask her for anything you can imagine. Our staff will ensure your event is nothing but magical.
Tina’s Resume Highlights:
- *Party Planner and Catering Specialist
- *Four Oaks and Bistango with Chef “Claude Segal”
- *Langan’s Brasserie
- *Fennel / Santa Monica with Andre Bodisco
- *Drai’s / L.A. / VEGAS with Andre Bodisco
- *Lilly’s / VENICE with Yon Idiart
- *Bellwether Lifestyle Management
Work philosophy in a nutshell:
Make the client happy and create the best experience possible.
I love planning and designing a special ambiance for the venue that I’m working with. Matching the Wine and Food for the perfect occasion.
I want our clients to love everything about that special day.
For an everlasting memory
How she got started:
I was 18, when I decided to go to the US to visit family, my first stop was the East Coast and then I continued to California. My Mom told me to go for a year to learn English and then you come
home ( Sweden). Oh well the rest is history. Started working in retail, fashion and from there went on to work in the restaurant business. Good food and wine became my passion. I was dreaming about having my own company, and It finally became true when I met my partner Yon Idiart that has been in the restaurant business since he was a young man. With his help I created “Secret”.
Who inspires her:
My Mother, she always told me I can do anything in life, just work hard and don’t let anyone stop you. Also my partner Yon Idiart, whom has guided me in the right direction
with his incredible knowledge in the food and wine business.
What’s on her dream menu:
Contemporary American cuisine, French, Skandinavian, and Latin Fusion.
Lounge, Sade, Seal, Ella Fitzgerald, Jazz, Classical, etc.
Tina’s Hidden Talent:
Love to cook and entertain, interior decorating, travel, charity work.
Daniel Snukal – Executive Chefs
With Pride and Joy I would like to introduce to you our amazing Chef.
In a nutshell:
Daniel Snukal’s culinary education began under the guidance of chef Masayoshi Takayama of New York City;s Masa, and continued through stages at renowned kitchens, including Pierre Gagnaire’s in North America and Europe. Daniel later joined Takayama’s protege, Hiroyuki Urasawa at his namesake Omakase restaurant in Beverly Hills. His tenure at Urasawa was followed by positions at other top Southern California spots, including LudoBites and Obika Mozzarella Bar.
After many years in the fine dining business, Daniel founded the Supper Liberation Front as a way to free good food from the confines of white linens, valet service, and budget-breaking checks. Unchained from the pomp, circumstance and expenses of fine dining, they were able to focus in the thing that matter most the Food. Over the next four years, the SLF grew into a chef collective with members spanning the Pacific Northwest to Mexico City, hosting over a hundred dinners in restaurants, country clubs and parking lots for thousand of eager eaters.
Taco Punta Cabras started as an outgrowth of Daniel and Josh’s work with the SLF. Housed in one of the club’s original sites, the Santa Monica Taqueria serves refined, creative Baja/style tacos and tostadas in laid-back setting.