Bruno Feldeisen: Judge
Bruno began his baking career when he was 14 years-old — as an apprentice at a chocolate shop in France.
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 Moulin: 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, Feldeisen moved to the U.S. in 1988, working in a number of prestigious restaurants in California. In 1994, he became the executive pastry chef at the Four Seasons Hotel in New York. Feldeisen's culinary journey continued when opened Soléa, an American-French restaurant in San Francisco; he later became a pastry chef instructor at the Pacific Institute of Culinary Arts in Vancouver 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.
Feldeisen is a passionate and energetic chef, known for crafting unique cooking experiences. He brings brings nearly three decades of culinary experience to his current role as executive chef at The Semiahmoo Resort & Spa. A supporter of the local food movement, he's commitmented to food sustainability and supports ethical farming and fishing.
Chef Feldeisen is a committed supporter of AnxietyBC, partnering with the organization to promote awareness for a society where mental health is prioritized and free of stigma and prejudice. He also spearheads fundraising efforts for Growing Veterans, a non-profit farm that empowers military veterans to grow food. He is a super-dad to his wonderful 10 year-old son Sergio.