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.

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.

In 2018, He join Junon Restaurant in Hong Kong as Food Director and became the Executive Chief Asia Pacific for the Vranken-Pommery Monopole.

In 2019, Mr Philippe Briand, the mayor of the city of Saint Cyr Sur Loire, France, name a street of the new area of the city under his name. Chef Bruno is very humble and honoured by this high recognition of his hard works to spread the “French Art de vivre” by promoting french producers, their know how and traditions.

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.

SOME ARTICLES ABOUT BRUNO MENARD

The Straits Times, article by Eunice Quek

Tatler Asia, article by Annabel Tan

The Peak Magazine, article by Kenneth Goh

Hotelier Maldives, article by Afrah Mohamed

Bangkok Post, article by Pornchai Sereemongkonpol

Food&Sens, article by Food&Sens

Foodie, article by Foodie

The New York Times Style Magazine Singapore, article by Guan Tan

South China Morning Post, article by Bernice Chan

The Wall Street Journal, article by Ayai Tomisawa

The Honey Combers, article by Crystal Lee