Consulting, Discovering New Food, Learning, Networking
I started in the industry as an apprentice in the kitchen of a small regional restaurant in France. After getting my proffessional degree I moved to Paris.
For the next 10 years I moved from hotels to restaurant, small businesses to start Michelin establishments.
I had the oprtunity to move to Vancouver BC in 86 for the Expo 86 and helped a friend to open a restaurant in Vancouver.
From there I moved to San Francisco and was part of the opening team of the Sofitel Hotel as executive sous chef. after 3 years I had the oportunity to move to Bangkok Thailand for Hilton international. There I got involve as organizing snf execute special events for the hotel. from special diners for the queen and King of Thailand, to hosting states diner for the Emperor of Japan, Prime ministers of multiple countries, presidents...Those specials events took me from Thailand where I was based to Hong Kong, Melbourn, Sidney and Singapore for the culinary Olympics.
I moved back to the States and worked a year in Hawaii for Hilton. After restaurating my contacts I got hired by Ritz Carlton. I first started in Palm Beach Florida and then got transfer to Phoenix Arizona.after a few years of being executive chef for the Ritz I had the oportunity to work for Desert Highland, a pivate golf club. They needed their foodservice program to get revamped. I was aproach by the Myriad Group, Drew Nieporent, to join their group and become part of the development of the W hotel chain. I went to NY and assist in the opening of the first W, went to San Francisco and assist with the opening there and finally after designing and developed the concept I moved to Seattle to open the W there.
I next was aproach by the Universtity of Washington to redesign their food service program. After six years of developing concepts and redesigning the facilities with the consultants the university of Washington became the national benchmark for inovatives services.
Looking for new oportunities I tried to get into the consulting world and was aproach by Ricca Newmark to become one of their Pricipals.
I since got involve in multiples projects including the development of West Campus Commons then Advanta, Bravern and City Center for Microsoft, developed a great relationship with Disney in California and worked on 7 projects there and have been able to get involve in all foodservice segment from Culinary schools to hotels, restaurants, universities, coorporate facilities, schools, and hospitals.
Years in the Industry
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It was great meeting you at the SFM conference last Thursday.
The presentations were very informative and as promess here I am on FoHBoH...
I may need a little guidance at first but I am looking forward sharing all I have with interested parties as well as learning from all this wealth you made available.
Could you dirrect me on where the information from the presentations have been posted?
I would like if possible share it with the rest of the group I am working with.
The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.
ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.
Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.
At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?
Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.
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