Corporate Chef
Jean-François Bruel
Corporate Chef, The Dinex Group
- Discipline
- Corporate Chef
Made By record
Awards & recognition
1 total
1 winner
Portrait of Jean-François Bruel
i. Biography
Jean-François Bruel trained in France under Georges Blanc, Paul Haeberlin and Michel Guérard before joining Daniel Boulud in New York in 1996 as a chef de partie at DANIEL. He became first sous chef at Café Boulud in 1998, opening executive chef of db Bistro Moderne in 2001 and executive chef of DANIEL in 2003. In 2021 he became corporate chef over both DANIEL and Le Pavillon, and he is now a Corporate Chef of The Dinex Group.
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Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
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