John Duncan (JD) - Owner / Managing Partner
Duncan had spent six years with the Houston’s restaurant group in Nashville, TN and Atlanta, GA as well as 12 years with the Buckhead Life Group in Atlanta, where he worked at Pano’s & Paul’s, Buckhead Diner, The Fish Market and Nava.
While in Charlotte, NC, he’s worked with Dean & Deluca prior to opening Bonterra in 1999. Since then, he’s opened 1 sister restaurants Las Ramblas JD is a graduate of The Culinary Institute of America – Napa Valley, CA
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John Duncan (JD)
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William Schutz, III - Executive Chef
Chef Bill was born in Burbank, California and grew up in a small fishing town called Point Lookout NY.
As a teenager he worked at local restaurants and decided to make a career out of it.
He enrolled in the NY Restaurant School and while attending,
received "The Distinguished Alumni Award".
After graduation, Chef Bill worked at several notable New York City establishments, including Robert DeNiro's Tribeca Grill, LaCaravelle, Fleur de Sel & Bouley as The .Chef de Cuisine
Chef Bill then spent time in France working stages at
La Cote St. Jaques in Joigny and Arpege in Paris.
He also traveled to Spain and Singapore to stage at notable restaurants.
Upon returning to New York,
Chef Bill became the Chef / Owner of Midway in NYC.
He then moved to Charlotte to Open Bentley's on 27.
He was the Executive Chef and Director of Special Events for Johnson & Wales University, Charlotte.
He then went on to be the Executive Chef of
Ballantyne Country Club,
The Executive Chef for the Sonoma Restaurant Group and now is the Executive Chef at Bonterra Dining & Wine Room.
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William Schutz, III
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More About Bonterra
Our state-of-the-art kitchen features a wood-burning brick oven designed and built by Aztec Indians in the Southwestern U.S., however you'll find no pizza on this menu. We use the intense heat and flavors of the wood-burning oven to enhance our products above and beyond a normal commercial oven. A full battery of wood-burning grills and professional cook tops was designed especially for us by the Montague Company of Hayward, California. This equipment is used in many of the top restaurants of San Francisco and Northern California but seldom seen on the East Coast. |
Imagine if you can a fresh filet of Northern Atlantic Salmon laid out on a fresh cut piece of Cedar Plank and roasted at 500 degrees in our wood-burning brick oven. The crispy outside yet succulent interior with the flavor from the cedar plank will blow you away! Or perhaps, tenderloin of lamb grilled over live hickory, with a Zinfandel/Mint reduction. Maybe pan sautéed rainbow trout, wrapped in pancetta with artichoke-cornbread stuffing.
Bonterra features over 18 appetizers and small plates at the bar or on the patio from 4:30 until midnight Monday - Saturday. All can be paired and matched with 100 red wine and 100 whites by the glass. This is a great way to enjoy upscale dining, wine and service after work or following any event held in Downtown Charlotte or the surrounding areas. |
