New Pastry Chef at Four Seasons Hotel Vancouver

Four Seasons Hotel Vancouver welcomes a new addition to the kitchen - Pastry Chef Bruno Feldeisen.

 
First generation French, 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.' "Cooking was a part of every weekend" Bruno reminisces. "We would travel to the Saturday Farmers Market and local farms and then cook for family and friends that Sunday."  Immersed in home-style cooking they would prepare all their winter foods during the summer months so nothing was ever store bought - a true 100-mile diet year round!
 
Best known for his delectable, one-of-a kind desserts, Bruno specializes in French cooking techniques but also incorporates 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, France.  After graduating with the highest score in the country he was scooped up by world-famous Chef Alain Ducasse, where he worked as a Chocolatier developing a line of truffles for the Hotel De Paris in Monaco.
 
"I loved the ability to create food without formal design" comments Bruno. "Food comes from exploration, but dessert comes from the soul."  Two years later Bruno arrived in North America and began in Carmel at the Highlands Inn. His arrival to Four Seasons was in New York City where he spent three years working under the keen eye of Executive Chef Susan Weaver, the first Canadian woman to hold this title. While in New York, Bruno was nominated for the coveted James Beard "Outstanding Pastry Award" in both 1997 and 1998. This is where Bruno truly feels his career was launched.  "Susan showed me that desserts have such a strong connection to where you grew up, it comes from within."
 
From there 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 worked as Pastry Chef at the Wickaninnish Inn in Tofino, British Columbia and taught at the Pacific Institute of Culinary Arts in Vancouver.
 
After accepting the position at Four Seasons Hotel Vancouver, Bruno realized how excited he was to return to the company where he felt a true sense of belonging.  "It's a company that takes such great care of their 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!" Also overseeing banquets and in-room operations, Bruno looks forward to expanding his sweetness throughout the hotel.

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