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.