Bruno Feldeisen is a first generation Frenchman born in the small town of Clermont-Ferrand. He was raised by his Italian grandmother and German grandfather. At the ripe age of 6, Feldeisen remembers making gnocchi by hand as his grandmother showed him the “way of the kitchen.”
His pastry career began at the age of 16 when he apprenticed in one of France’s most renowned chocolate shops, Les Palets d’Or in Moulin, France. He was scooped up by renowned Chef Alain Ducasse, where he worked as a chocolatier to develop a line of truffles for the Hotel de Paris in Monaco.
Feldeisen’s first North America gig was in 1994 at the Four Seasons in New York City where he spent three years working under the keen eye of Executive Chef Susan Weaver and truly launched his career. “Susan showed me that desserts have such a strong connection to where you grew up. It comes from within.” While in New York, Feldeisen was nominated for the James Beard “Outstanding Pastry Award” in both 1997 and 1998.
From New York, Bruno traveled and worked throughout Toronto and Washington DC, before deciding 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. Feldeisen came to Four Seasons Vancouver in 2011, where he feels a true sense of belonging.