Victor Bonano

The Path

At St. Anselm in Washington DC, Victor Bonano works inside a kitchen defined by American tavern fare, grilled meats, and close attention to ingredients. The role is less about projection than control of tone: the cooking is direct, the room is built for welcome, and the service language stays personal. Bonano frames hospitality as an extension of home—"I feel like it's something very personal for me. I'm basically welcoming these people into my home and cooking for them, and it's almost like a family way to do it." That approach carries through the dining room, where the pace and mood are meant to feel grounded rather than theatrical.

The Work Today

At St. Anselm, the menu favors cooking where technique is present but not showy, leaving flavor and comfort to carry the plate. The signature dish, the St. Anselm Pie, is a collaborative pizza inspired by both businesses' New York roots and described as a riff on a classic bacon, egg, and cheese sandwich. It works by recognition: a familiar shape, familiar references, and a composition that links nostalgia to the current rhythm of the grill line. Bonano describes service in the same register as the menu, with a focus on intimacy and closeness. "It's a completely different experience, more intimate, more personal," he says. That distinction sets the restaurant’s hospitality apart; the room is calibrated to feel received rather than simply served, with the kitchen communicating directly to the table through the food and the way it is delivered.

Career - Executive Chef — St. Anselm, Washington DC

Signature

Victor's signature dishes include St. Anselm Pie, pimento cheese biscuits, and ribeye. The group points to a cookery built around bold, familiar flavors and careful sourcing, with the emphasis placed on handling and restraint rather than decoration. The throughline is clear: classic references, fire, texture, and a plate that relies on substance.

In Their Words “It's a completely different experience, more intimate, more personal.”

Acclaim

The Executive Chef post at St. Anselm is the clearest recognition in Bonano’s record, because it ties his work to a defined tavern vocabulary: fire, meat, ingredients, and a New York-rooted collaboration. The fit is exact. The restaurant’s identity and Bonano’s approach to hospitality land in the same place, with a table set intentionally, a kitchen shaped by restraint and warmth, and a meal aimed at feeling personal from start to finish.

FAQ What is Victor Bonano's current role? As of 2026, Victor Bonano is Executive Chef. What is Victor Bonano known for? American tavern fare with a focus on grilled meats and great ingredients.