The new year will bring an exciting new change for Dayton’s own Coco’s Bistro.
The restaurant has hired Chef Bryan Ondre to take the helm of its kitchen team and infuse his unique outlook into the restaurants menu beginning January 2.
“I’m excited about the opportunity to prepare the food I like to cook and to be downtown at Coco’s,” he said. “Coco’s has such a great and supportive environment, and I am excited to bring my own take on food to the community through this opportunity.”
Ondre has an extensive career in the Dayton community, having worked in the kitchens of Pacchia, Salar and most recently Coldwater Cafe. He also spent five years at Serato in Portland, Oregon.
“I feel like I learned something from every chef I worked under,” Ondre said. “But then I took it and made it my own style, and I can’t wait to bring that to Coco’s.
Coco’s has built a strong reputation in the community for being a classy and approachable community destination, and have a longstanding reputation in the region. The Executive Chef is a meaningful piece in making it all come together. This team needs a leader in the kitchen that is creative, driven and enjoys developing skills among a passionate team and Ondre is eager to take on that role for Coco’s.
“The people who dine here are our friends and neighbors,” said Proprietress Karen Wick-Gagnet. “People come to Coco’s to create memories and have meaningful, authentic experiences, and we are looking forward to sharing new experience with them in 2019 when Bryan comes on board.”
