CHEF BRUNO

AWARD-WINNING CULINARY LEADERSHIP

CHEF BRUNO

AWARD-WINNING CULINARY LEADERSHIP

CHEF BRUNO

AWARD-WINNING CULINARY LEADERSHIP

Executive Chef Bruno Feldeisen

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 the 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, 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-half-star rating from the San Francisco Chronicle. He further expanded his horizons as a pastry chef instructor at the Pacific Institute of Culinary Arts in Vancouver, B.C.

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 for the James Beard Outstanding Pastry Award in both 1997 and 1998. He has also appeared on popular culinary television shows such as The Great Canadian Baking Show, Beat Bobby Flay, Chopped Canada, Sweet Genius, and Donut Showdown, and was a finalist in the international Pastry Chef of the Year competition in New York.

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