Bruno Feldeisen

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. A supporter of the local food movement, he's committed to food sustainability and supports ethical farming and fishing. He is currently developing the culinary program of Opus Versante, Richmond B.C.’s newest boutique hotel slated to open in 2020.

Chef Feldeisen is a committed supporter of Anxiety Canada, 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, Vancouver Opera and many other organizations.

He is a super-dad to his wonderful son, Sergio.

Bruno Feldeisen

Role

Judge

Bruno Feldeisen

Role

Judge