Bruno Feldeisen


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 a formal design. 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.



Welcome to #PaletteForYourPalate, An Exhibition of Tea + Color + Mood. Over the next two months we will be releasing 20+ culinary and mixology films inspired by the Pantone Color Institute and our new Whole Lead Pyramid Teabags. Here's a teaser to get you started, and we hope you enjoy this tour of taste and color.

Color In Sight: A Documentary on the Details of Color in Design

“There are many products that are well designed, but don't get the traction they deserve because the color's not right." In an increasingly digitally connected world, research has shown that the average human attention span has fallen to eight seconds- one second less than that of the goldfish. With such a competitive landscape, only the best brands can convey their message and connect with people almost instantaneously. Color In Sight brings together 11 experts of industry, gathered around one powerful, little detail: color. We explore how top brands—ranging from Nike and Pantone to OPI and Herman Miller—think about and use color in the most effective and compelling way. By hearing their own experiences, the goal is to bring about an appreciation for the detail of color selection and how it can have a large impact on the perception of products and services enjoyed by many.


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