At the age of 14 in 1984 Bruno started working in a restaurant part-time while apprenticing and attending culinary college in the city of Bordeaux, France. In 1988 Bruno left to fulfill his military service in Reims; “I have tasted the best Champagne ever”. 

In 1999, after winning the Trophée de la Gourmandise, Bruno moved to Paris to further his career at the Hotel Ritz, Place Vendôme. He stayed a few months before being recruited by Alain Ducasse at the Plaza Athénée, Avenue Montaigne. He stayed for two years as Baker chef. In 2002, Bruno seized the opportunity to work at the world-famous cooking school Pavillion Elysée Lenôtre. 

In 2004, Bruno moved to the United States. He settled in San Diego where he taught at the San Diego Culinary Institute. He then became a private chef. Bruno had the honor of becoming the 156th Distinguished Visiting Chef® in March 2009 at the Johnson & Wales University in Rhode Island. 

Multi-cards, Bruno has recently started producing his own cooking and baking videos on Youtube. I want to share easy every day recipes from scratch that are beautiful, healthy, and doable. Each dish or dessert come with ideas for spicing up the recipes for entertaining. I really enjoy acting and making my viewers smile. Discovering my audience is a thrilling experience. I receive many inputs from teenagers to mature viewers. I strive to respond to their feedback and questions with fine-tuning the next cooking show to fit their needs.

I am working hard to change the stereotype of the French chef who mostly enjoys being a kitchen dictator - although my cheesy jokes should be forgiven sometimes.

Bruno comes from a large family where food matters. “I loved to help my grandma and parents preparing the turkey stuffed with chesnuts for Christmas using the traditional roasting spit “tourne-broche” in a 300 year-old fire place. You could see the juice dripping down from the skin to the cut vegetables alongside with some sliced country bread. You cannot forget the smell. It stays with you forever. My mom’s ratatouille and my dad’s two tiers apple pie are still among my favorites too”. 

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