Bruno Feldeisen was 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 Moulins: Les Palets d'Or. He graduated from his apprenticeship with an almost-perfect score.After working as a chocolatier at Hotel de Paris in Monaco under the leadership of Chef Alain Ducasse, Bruno moved to the United States in 1988, working in a number of prestigious restaurants and hotels in California such as Patina and the Highlands Inn. In 1994, he became the executive pastry chef at the Four Seasons Hotel in New York. Bruno's culinary journey continued when opened Sola, an American-French restaurant in San Francisco. He later became a pastry chef instructor at the Pacific Institute of Culinary Arts in Vancouver, British Columbia and the executive pastry chef at the Four Seasons Hotel in Vancouver.Feldeisen was named one of the Top 10 Pastry Chefs in America by Chocolatier Magazine two years in a row and has been nominated twice for the James Beard Award for Outstanding Pastry Chef. His delicious works have appeared in The New York Times, Los Angeles Times, Gourmet Magazine, Bon Appetit Magazine and New York Magazine.Bruno is a passionate and energetic chef, known for crafting unique cooking experiences. A supporter of the local food movement, he's committed to food sustainability and supports ethical farming and fishing. Bruno is also a committed supporter of many not-for-profit organizations like Anxiety Canada, Growing Chefs, B.C. Cancer Society, and B.C. Kidney Foundation, among others.A cookbook author, Bruno released "Baking with Bruno" in 2020 and his second book, "The Bacon, Butter, Bourbon & Chocolate Cookbook will be released in Fall 2024.