"I love the ability to create food without a formal design. Food comes from exploration, but dessert comes from the soul."

Bruno Feldeisen
Vancouver, B.C.

A first generation Frenchman, born in the small town of Clermont-Ferrand, Bruno Feldeisen was raised by his Italian grandmother and German grandfather. At the ripe age of six, Bruno remembers making gnocchi by hand as his grandmother showed him the “way of the kitchen.”

Best known for his delectable, one-of-a kind desserts, Bruno specializes in French cooking techniques, but also incorporates an Asian flair into his overall presentation. His sweet career began at 16 when he apprenticed in one of France’s most renowned chocolate shops, Les Palets d'Or, in Moulin. After graduating with the highest score in the country, he was scooped up by world-famous Chef Alain Ducasse, whom he worked alongside of as a Chocolatier, developing a line of truffles for the Hotel De Paris in Monaco.

“I love the ability to create food without formal design” comments Bruno, “food comes from exploration, but dessert comes from the soul.” Bruno began his North America culinary adventure at Four Seasons New York; he spent three years working under the keen eye of Executive Chef Susan Weaver. While in New York, Bruno was nominated for the coveted James Beard “Outstanding Pastry Award,” in both 1997 and 1998. It was in the heart of America’s busiest city where Bruno truly feels his career had launched, he reminisces how “Chef Susan showed [him] that desserts have such a strong connection to where you grew up, and it comes from within.”

From New York, Bruno traveled and worked throughout Toronto, Washington DC, and then decided to open up his own restaurant, Soléa, in San Francisco. Most recently, Chef Feldeisen held the position of Pastry Chef at the Wickaninnish Inn in Tofino, British Columbia, and taught at the Pacific Institute of Culinary Arts in Vancouver.

At last, Chef Bruno is very excited to return to the company where he feels a true sense of belonging – Four Seasons Vancouver. “It’s a company that takes such great care of its people, and is a true leader within the industry” comments Bruno, “I am so fortunate to arrive into such an established restaurant and I look forward to bringing even more fun into the Pastry department!”

VIDEO: Watch Chef Bruno teach us how to make a tea-infused crème brûlée with Tealeaves' Imperial Keemun Hao Ya tea (recipe included!) while discussing Chinese culture.

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