Executive Chef Byron J. Bondoc

Inspired by his grandmother, Executive Chef Byron Bondoc became interested in culinary arts by watching her prepare family meals from her time honored, secret recipes from the Philippines. This influence at a young age has resulted in colorful culinary career. For 12+ years, Chef Bondoc has held a variety of roles in the culinary field such as executive chef, food and beverage director, personal chef and even a Naval Officer Culinary Specialist! He has experience at a variety of restaurants, private clubs and resorts, along with personal chef experience and service in the United States Navy. Although he is partial to the flavors and styles of Italian, French, Korean, Japanese cuisine, his time in NYC exposed him to several cooking styles, methods and cuisines. His wealth of knowledge and experience has proven a tremendous asset in his role as Executive Chef here at the award winning, four diamond Marina Inn at Grande Dunes!

Chef Bondoc received his professional training at the Culinary Institute of America in Hyde Park, NY where he earned a Bachelor of Professional Studies Degree in Culinary and Food Business Management in 2009. During this time, Chef Bondoc honed his culinary skills at the renowned, French restaurant and James Beard Award winner Le Cirque in New York City where he took on various roles and was selected to represent Le Cirque at the Taste of New York for 3 consecutive years. Most notably however, he trained under the tutelage of Le Cirque’s Executive Chef Pierre Schaedelin who was also Personal Chef for Martha Stewart. Chef Schaedelin selected Chef Bondoc as his assistant personal chef where he spent time assisting with preparation and execution of private meals at Martha Stewart’s private New York and Maine estates. Additionally, Chef Bondoc completed an externship at the historic Pluckemin Inn in New Jersey - a modern American restaurant and top culinary destination for well over 10 years.

Prior to attending the Culinary Institute of America, Chef Bondoc served our country as 3rd Class Petty Officer Culinary Specialist in the United States Navy on the USS Nimitz in San Diego, CA from 2001 to 2005. Producing 18,000 meals per day for 6,000 crew members was a tremendous yet welcome responsibility. During this time, Chef Bondoc also served as Watch Captain and oversaw 45 crew members for breakfast, lunch and dinner. His skills got him recognized, nominated and selected as an Assist to the Personal Chef of Admiral Malone, Commander of the Naval Air Forces. He was also awarded the Culinary Specialist of the Month in September 2003 at the USS Nimitz.

Following graduation from the Culinary Institute of America, Chef Bondoc landed as the Executive Chef for Hilton Worldwide - Embassy Suites in Secaucus, NJ from 2010 to 2014 where he oversaw operations for the restaurant, bar, room service and banquets. Here he produced a variety of menu options and managed overall preparation and production of menu items.

Interested in exploring more of his own creativity, he settled here in Myrtle Beach, SC at the prestigious Members Club at Grande Dunes and Ocean Club at Grande Dunes from 2016 to 2019 where he assisted the Executive Chef with training staff and menu planning/ execution for both clubs for breakfast, lunch and dinner as well as major banquet events held at the clubs.

When the Executive Chef position at the award winning, four diamond Marina Inn at Grande Dunes in Myrtle Beach, SC became available, we knew that Chef Bondoc would be the perfect fit! Be sure to visit WaterScapes Restaurant at the Marina Inn for a rewarding culinary experience from Chef Bondoc and the team!

Get to Know Chef Bondoc!

With all of this experience, what is your cooking style and your favorite cuisine?
Classical French with Asian and Hawaiian Fusion

Who Influenced You to Become a Chef?
Watching my Grandma cook since I was a child - She was an absolute inspiration who brought all her secret recipes from the Philippines. Being Filipino, she loved cooking dishes from her homeland. But her absolute favorite thing to cook for all her grandkids was her famous and legendary Fried Chicken. The irony in that!

Tell us about Your Cooking Style and How You evolved into this Style
I have adopted and acquired many different international techniques. Being exposed to the melting pot of New York I have honed the flavors of Italian, French, Korean, Japanese, and many more.

What are the Top Five Ingredients the you must have in the Kitchen at all times?
Garlic, scallions, ginger, single pressed olive oil, and the finest sea salt.

What is your own personal favorite Meal to Prepare?
It’s a blend of New Orleans meets Korea, Cajun and Asian Chili prawns.

Executive Chef