Chef Max Bonacci Joins Culinary Team at Carnitas' Snack Shack
July 1, 2013
ChinoisSD restaurant group is pleased to announce that Chef Max Bonacci has joined Carnitas’ Snack Shack as consulting chef and culinary consigliere. He will help develop the Snack Shack’s expanding catering business and coordinate special events.
Bonacci was previously Executive Chef at The Linkery and El Take It Easy, having worked with restaurateur Jay Porter’s organization for over seven years. El Take It Easy’s recent makeover into Hubcab allowed Bonacci to move on to Hanis Cavin and Sara Stroud’s pork-centric concept restaurant, Carnitas’ Snack Shack.
“It was the right decision to join Hanis. We have such similar sensibilities when it comes to working with local farmers and vendors. That’s been my thing for a long time,” said Bonacci. “I’m ready to cook pig!”
Bonacci grew up cooking with his grandparents and parents from a very young age, and has been cooking ever since. He sees the chef-run establishment as a posiitive advancement for San Diego food culture.
“With Max on board, the porky level is off the grid,” said Cavin. “It’s great having him as our trusted advisor — our consigliere. Welcome, my partner in crime, to the world of pork!”
Bonacci plans to introduce his confident, eclectic cooking style to the Snack Shack repertiore, including house-cured bacons, fresh hams and pickles.
Carnitas’ Snack Shack was opened December 2011 in North Park by Executive Chef Hanis Cavin and his wife Sara Stroud, as a small neighborhood-based restaurant serving local farm-to-table gourmetfastfood. Their restaurant development and consulting business is named Chinois San Diego.