SEMIAHMOO RESORT - Blaine, WA, 98230, US

Executive Chef Bruno Feldeisen

  • Bruno

Known for crafting unique desserts and dishes, Feldeisen brings nearly three decades of culinary experience to his role as Executive Chef. Born in the small French town of Clermont-Ferrand, he began his career as an apprentice at one of France’s most renowned chocolate shops in Moulin, Palets d’Or. After working as a chocolatier at Hotel de Paris in Monaco under the direction of world-famous Chef Alain Ducasse, Feldeisen accepted a position at 57/57 at the Four Seasons Hotel in New York. During his tenure under acclaimed Executive Chef Susan Weaver and 57/57 was awarded a three-star rating by The New York Times. Feldeisen then opened an American-French restaurant, Soléa, in San Francisco, garnering a two-and-a-half-star rating from the San Francisco Chronicle. He further expanded his horizons as pastry chef instructor at the Pacific Institute of Culinary Arts in Vancouver, BC. Most recently, Feldeisen worked at the Four Seasons Hotel Vancouver as the Executive Pastry Chef.

Feldeisen has been the recipient of awards such as Chocolatier Magazine’s “Top Ten Pastry Chefs in America” and was nominated twice for the James Beard Outstanding Pastry Award in 1997 and 1998. He has also appeared on popular culinary television shows such as Chopped Canada, Sweet Genius and Donut Showdown, and was a finalist in the international Pastry Chef of the Year competition in New York.


  • SR - Packers Oysters
  • SR - Packers Salad
  • SR - Packers Seafood

We begin at the source. The farm. The ranch. The stream.

It is here the passion for the product itself first awakens under the watchful, caring eyes of our dedicated and devoted resource partners.

Small, local, Pacific Northwest farms, artisans, ranchers and fishermen are carefully chosen for their commitment to offering to Semiahmoo Resort hand-selected products direct from their fields, trees, streams or pastures. Semiahmoo’s food and beverage vendor partners are similarly quality-driven devotees of responsible, sustainable, fair-trade practices.

We encourage you to learn a about our vendors. With partnerships like these, it is easy to see how Semiahmoo Resort fulfills its mission of providing the ultimate farm-to-table experience.

Local Farms

Double R Ranch
Cedarville Farm
Cloud Mountain Farm
Terra Verde Farms


Rabbit Fields Farm – mixed vegetables, variety of greens
Spring Frog Organic Farm – organic strawberries, mixed vegetables
BelleWood Acres – apples, vodka, apple brandy and gin


Osprey Hill Farm – pastured chickens/turkeys, and mixed vegetables
Well Fed Farm (Bow) – pastured chickens, pork


Sage & Sky Farm


Nooksack Delta Ranch – Grass fed beef
Gothram Ranch, Republic, WA


Fresh Breeze Organic Dairy – organic milk
Samish Bay (Bow) – artisanal cheeses, grass fed beef and pork
Appel Farms – variety of cheeses


Barlean’s Fishery
Taylor Shellfish - clams, oysters

Artisan Products

Bellingham Pasta Co – locally made pastas
Breadfarm – artisanal breads
BelleWood Acres – vodka, brandy & gin
Artisan Avenue Bread from Bellingham
Evolve Chocolate Truffles – unique truffles made with local flavors


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Packers Oyster Bar Pierside Kitchen Loomis Trail Golf Club Semiahmoo Golf & Country Club The Spa at Semiahmoo