Bonham, You Have a Real Chef… and You Probably Don’t Even Know It!

Let’s be honest—Bonham, Texas, the land of fast food, deep-fried everything, and Friday night lights—has a real chef. Like, a “trained-under-culinary-legends, cooked-for-the-PGA, ran-a-multimillion-dollar-catering-business” kind of chef.

But here we are.

Belle Rae's Café
119 E 5th Street, Bonham, TX 75418 (903) 486-6270
belleraescafe@gmail.com

Hours:
Thursday – Saturday: 9 AM – 8 PM
Sunday: 9 AM – 2:30 PM
(Monday–Wednesday: Catering days)

Tucked into a modest downtown corner is Belle Rae's, a café that’s quietly redefining what food in Bonham can be. It’s not flashy. It’s not trying to impress you with foie gras or truffle oil. It’s just honest, soul-satisfying, scratch-made food from a man who could be plating in New York or Dallas… but chose Bonham instead.

Chef Michael isn’t just some guy who “likes to cook.” His résumé reads like a culinary dream tour: years with Central Market, stints with Andrew Ormsby Fine Dining, and leadership of a $20 million-a-year catering operation with GTexas Catering. He’s trained under masters like Charlie Sacher, Brian Luscher, James Hamlin, Brian Hennington, and Daddy Jack Chaplin. He’s worked side-by-side with legends like Dean Fearing and Stephen Pyles, and once sat down at a table with Bobby Flay— talking grits.

When COVID hit and the world shut down, Michael didn’t slow down. He and his wife pivoted, launching their own catering company—which landed a PGA Championship contract when the tournament moved from Florida to Frisco.

The name Belle Rae's is a tribute to their granddaughters—one from Texas, one from Louisiana. The name is more than sweet. It’s a mission statement. Everything on the menu is a blend of where they’re from and what they believe in: fresh, bold flavors, made from scratch, built around real hospitality.

The café is just the tip of the iceberg. Behind it all, Belle Rae's is a full-scale catering company built on hard work, heart, and hospitality—serving everything from weddings and baby showers to school functions, sports banquets, funerals, and everything in between across North Texas.

Monday through Wednesday, they’re working catering. Thursday through Sunday? They come home to Bonham. In just nine months, they’ve been building a reputation that reaches far beyond county lines—and chose this town, not by chance, but by heart, to be the home of their very first brick-and-mortar restaurant.

And not just serving. Elevating. Gourmet Execution. This is food that could hold its own anywhere—crafted with intention, rooted in Southern tradition, and refined by a chef who knows exactly what he’s doing. Every bite is a quiet reminder that excellence doesn’t need a big city to shine.

The café menu isn’t set in stone—it evolves with the seasons, and the community itself. Because here’s the real secret sauce: Chef Michael pays attention. He listens. He watches. And then he creates—crafting dishes that reflect not just what this town craves, but what it truly deserves.

In a town like Bonham, word spreads fast—but sometimes, the right story takes a little longer to catch on.

So here it is:

Belle Rae's isn’t just another café. It’s a culinary operation led by a chef with the kind of résumé that turns heads in five-star circles—and he chose us. You don’t have to drive to Dallas, Collin, or Denton Co. You don’t have to pay $60+ a plate. You can eat like royalty, right here in your hometown with local prices.

So next time you pass that quiet little café on the corner, remember: there’s nothing “small” about what’s happening inside.

Bonham, you’ve got a real chef. Let’s not take that for granted.

I started with the Salad Trio Plate, and let me tell you—when you can actually see the ingredients, and taste each element without drowning in dressing or filler? That’s when you know you’re in for something special.

The Strawberry Salad was pure summer on a fork. Fresh, vibrant, juicy strawberries layered over greens with that signature House Honey Dill Dijon dressing—so good I could’ve sipped it straight.

The Apricot Almond Chicken Salad (affectionately named “Mrs. Chef’s”) was unlike anything you’ll find on a grocery shelf. It was fresh, light, and thoughtfully composed. The apricot—soaked in Disaronno—didn’t make it sweet; it made it special, adding a gentle pop of brightness that felt more like a memory than a flavor.

And then there was the Smoked Cheddar Penne Pasta Salad. Creamy, smoky, with just the right amount of bite. Every forkful had depth—from the sharp cheddar to the seasoned penne. Served with sourdough crostini, it was the kind of plate you scrape clean and still think about later.

But I wasn’t done.

Because when someone tells you the Shrimp & Grits is a house specialty—you listen.

And wow. The grits? Rich, velvety, and deeply flavorful. You could taste the housemade chicken stock, the slow-cooked peppers, the cheese folded in with care. There was a subtle heaviness to it—but not in a bad way. It was soulful. Comforting. Southern to its core.

The shrimp? Seasoned to perfection. Perfectly cooked. No rubbery texture, no skimping on spice. Just buttery, bold, balanced flavor in every bite.

Bonham, if you haven’t tried Belle Rae's yet, this is your sign.