Serving Excellence
New food and beverage director Gerard Bonenfant shares his vision for the Club’s culinary experiences.
Growing up in New Hampshire, Gerard Bonenfant worked at a small bed and breakfast where he fell in love with the art of hospitality.
When he left his hometown soon after graduation, he followed that desire to serve others from one big city to another, working first for The Cheesecake Factory and then Ruth’s Chris Steak House in Dallas and San Francisco.
Over the years that followed, Bonenfant has been part of some of America’s finest organizations, including the Nantucket Golf Club and the Dallas Cowboys, helping create unforgettable experiences for members, guests and the community. Now he joins the Club as food and beverage director.
How did you become involved in F&B for private clubs?
While in San Diego, I was asked to join the Four Seasons in Los Angeles. I worked with the hotel group for many years throughout the United States—in Beverly Hills, Palo Alto, Westlake, New York City—and then, one day, I got a call to join the Jonathan Club. After considerable thought, I chose to leave the luxury hotel business and began a new chapter in my life.
The private club environment allowed me time to develop relationships with members and fellow employees. Mentoring and coaching people to exceed expectations, and watching the development of my teams and my own career growth, has been exceptionally rewarding.
What differences do you see between clubs in the US and Japan?
Clubs in America have members of a specific demographic. At Tokyo American Club, we are a true representation of the greater community, with Members from many nationalities, races and religions. What a true blessing it is to be a Member or an employee at a place with such diversity and a collaborative goal of community and service.
What changes can Members expect?
Three big things happening this year related to F&B are the third-floor bar renovation, replacement of the New York Ballroom carpets and the launch of the Northstar system, which will enhance operations and internal processes.
In the coming months, we will continue to improve the coaching and development of staff and management, and we’ll reward team members who show leadership potential to create better Member experiences.
We will also push the creative envelope with our menus, increasing value while maintaining great pricing.
What’s your vision for F&B at the Club?
My vision is for Club spaces to be used and enjoyed for all types of occasions—from family celebrations to business meetings.
To me, Members are not guests or customers; they are my family. The Club is a central and important part of each Member’s weekly—and potentially daily—activities. The Club environment affords me the time and resources to properly source and train staff, resulting in higher retention rates of talented employees and better service.
I hope that Members will look forward to entertaining family, friends and colleagues at the renovated third-floor bar with live music before or after enjoying an exceptional meal at 51 East.
The most important moment is now, and my present is to be fully present here at the Club.
Words: C Bryan Jones
Top Image of Gerard Bonenfant: Kayo Yamawaki
March 2025
