Bundy’s farm-to-table philosophy stems from his childhood experiences on the family farm where his appreciation for garden-fresh ingredients and wild game was cultivated. During college, Bundy helped open The Blue Point Restaurant—well known for its use of fresh local ingredients—on the Outer Banks of North Carolina and later accepted a position at Mark Miller’s Coyote Café in Santa Fe, N.M. After completing a degree in culinary arts at the New England Culinary Institute, Bundy worked with Chef Thomas Keller at the legendary French Laundry in Napa Valley. Bundy has been featured at the James Beard House in New York, the Chesapeake Bay Wine Classic Gala dinner in Virginia Beach, and Food Network’s “Food Nation” with Bobby Flay.
In 2001, Bundy joined the Jefferson Hotel as the executive chef of Lemaire. His farm-to-table menu continues to showcase his commitment to creating upscale Southern cuisine and features produce from local purveyors and the hotel’s urban garden. Bundy’s urban garden is in its third season of providing ingredients for daily specials to the restaurant, furthering his vision of creating a fresh, sustainable menu. Under his culinary guidance, Lemaire was named one of the country’s “Best New Restaurants” in 2009 by Esquire magazine.