Chef Lion Moon Bruno
Chef At Home in Monaco
Get to know me better
Temperature, texture, taste.
Grew up in the restaurant of my father which with 18 y/o I took over and lead independently for five years as head chef. The restaurant was a mixture between “quality fast food” and fine dining.
Than joined the yachting industry and am there ever since.
Currently I’m also studying to become a sommelier.
In love with cooking, wine and hospitality in general.
More about me
For me, cooking is...
The most beautiful way to make someone happy.
I learned to cook at...
My fathers, from my mentor, different culinary schools and a lot of experimenting.
A cooking secret...
If it doesn’t add to the plate it’s not allowed on the plate
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