Meet our Team
Mike Bonander
General Manager
General Manager Mike Bonander has over 20 years experience in the restaurant and hospitality industry spanning coast to coast. From dining establishments in San Diego, CA, Vail, CO, the Midwest, he now calls Edenton, North Carolina home with his wife, Liz, and two young daughters. Before joining the team at The Herringbone, Bonander managed an iconic Italian family-owned restaurant in Chicago.
”I am so excited about what we are creating here at The Herringbone – it’s a beautiful building with stunning views and atmosphere. In everything we do, we want to pay homage to the local history here – the setting, the food, the whole experience. I believe we’re on course to be the most sought after destination dining experiences in the region.”
Kyle Murphy
Executive Chef
Executive Chef Kyle Murphy has 15 years experience working in culinary arts in Philadelphia, PA, Charleston, SC and most recently, Manhattan, KS. Specializing in French cooking techniques, Murphy honed his skills under the tutelage of some of the most respected chefs in the South. He credits his seven years at the highly acclaimed Peninsula Grill in Charleston, SC for developing his refined palate and appreciation for culinary excellence.
His signature style incorporates regional and seasonally sourced products to create unique, distinctively local, ingredient-driven menu offerings featuring fresh fish, local produce and ingredients. “I am familiar with the bounty that Edenton and the surrounding area has to offer and I’m confident we’ll delight our guests with a fresh interpretation of classic Southern dishes along with some delicious innovative menu selections. I’m so excited to be part of The Herringbone and what it brings to this community!”
Rebecca Pensyl
Pastry Chef
Rebecca Pensyl is a graduate of The Culinary Institute of America, Hyde Park, NY with a degree in baking and pastry. An award-winning pastry chef, Rebecca is known for her striking and creative plated desserts, tiered wedding cakes, sculpted and special occasion cakes, breads and pastries. Before moving to North Carolina, she honed her culinary skills in South Carolina at the spectacular Peninsula Grill in Charleston. Prior to that, Rebecca was lead pastry cook at the iconic Belmond Charleston Place Hotel fine-dining restaurant, Charleston Grill.