Bruno Menard

bruno menard
FORMER 3 MICHELIN STARS CHEF
about bruno menard

For as long as he can remember, Bruno always wanted to be a Chef. He inherited his passion for cooking from his family who was already far involved in to the hospitality industry: his father was a famous chocolatier in France, before his brother took over the family business and his sister is at the head of a hotel in Paris. After more than 35 years, his passion for cooking remains intact.

menard bruno divider

BRUNO MENARD’S CARRIER HIGHLIGHTS

In 2002, restaurant “The Dining Room” at the Ritz Carlton Buckhead in Atlanta, Georgia (USA) is awarded 5 stars by the Mobil Travel Guide and 5 diamonds by the AAA (American Automobile Association).

In 2008, restaurant “L’Osier” in Tokyo (Japan) receives 3 stars by the Michelin Guide. One of the nine restaurant in Tokyo awarded with the highest recognition of 3 stars straightaway at the launching of the first edition of Michelin Guide Tokyo.

In 2013, he launches his own culinary consulting firm based in Singapore: Bruno Menard Pte. Ltd.

In 2015, He is one of the three judges on the television show, MasterChef Asia – launching in 2015 across Asia, on Lifetime.

In 2015, He create the Bocuse d’Or Academy Singapore and is nominated as President of Bocuse d’Or Asia Pacific by the Bocuse d’Or International Organization Committee (I.O.C.) for the continental selection during the Food&Hotel Asia 2016 (FHA) in Singapore.

menard bruno divider

With over 20 years of experience in Asia and more than 15 years in Europe and the USA, Chef Bruno now shares his experience across the world.

brunoo menard divider

SOME ARTICLES ABOUT BRUNO MENARD

Chef Bruno Menard has brought his magic Michelin touch to restaurants in Asia and beyond for the past 20 years...

South China Morning Post, article by Bernice Chan

Mastering the Art of French-Japanese Cuisine...

The Wall Street Journal, article by Ayai Tomisawa

Celebrity Chef in Singapore: Bruno Menard on Masterchef Asia, his favorite local dish and more...

The Honey Combers, article by Crystal Lee

SHARE

FOLLOW