Bruno Cerdan

The Well Seasoned Chef! 

The culinary veteran, Bruno Cerdan, who has cooked for world-renowned Heads of State, such as the President of the United States Jimmy Carter, President of South Africa Nelson Mandela & President of France Jacques Chirac, in his illustrious professional career spanning over thirty-five long years.

Having worked in various positions including as the Executive Chef and the Director of Culinary for several Luxury Resorts & Premium Hotels, around the world, he is truly an inspiration to the younger upcoming generation of the Hospitality Industry.

He is highly experienced, skilled and adept in Catering, Food & Beverage and Restaurant  Management, MICROS, and Banquet Operations with a history of working in some of the best-known hotels & resorts including the One & Only Royal Mirage, Dubai, UAE, Ritz Carlton, Bangalore, India, The Oberoi, Melbourne, Australia & New Delhi, India, and also the Four Seasons just to name a few, apart from Michelin Starred restaurants in Europe. 

Bruno has led numerous resort openings in many countries including Hayman Island in Australia and also in France.

His Culinary Journey

Bruno has a Bachelor’s Degree in Hospitality Administration and Management from the renowned Lycée Hotelier Paul Augier, Nice, France and upon the completion of his professional training in culinary, he was fortunate to start his journey as a Chef in a Michelin Star restaurant in the Carlton Hotel in Cannes, from there, he relentlessly worked hard and made way to the internationally renowned Three Michelin Starred restaurant Moulin de Mougins as the Chef de Partie.

Thereafter, Bruno traversed the world moving from France to the United Kingdom to Canada and other countries before arriving in Australia, where he took up his first Executive Chef’s position in Melbourne at the Hotel Windsor Oberoi.

Salmon Starter
Dessert

 

From Australia, he then moved to Mauritius before heading to New Delhi, India, where he got to run two of the city’s much-regarded restaurants at The Oberoi and The Imperial Hotels, it was during his stint here in India that he published his first cookbook, Aphrodisiac Cuisine.

After New Delhi, he moved on to Dubai, UAE and ran the much-acclaimed One & Only Royal Mirage, beach resort complex for well over twelve years as its Executive Chef, this is when he published his second book, Hot & Cold.

Following his long spell in Dubai, Bruno moved to Colombo, Sri Lanka, with the famous Cinnamon Grand and not so long ago was also with the Ritz Carlton, Bangalore, India before moving back to his favourite of operating resorts, he now is with the Vakkaru Maldives, where he heads as the Director of Culinary.

As a Mentor and Culinary Expert

Bruno is extremely passionate about building and mentoring upcoming talents in the Kitchen. He has vast experience in creating and developing training programs for in-house chefs to help enhance their talent, technical skills, and capabilities in Culinary, including their food offerings.

With a sharp eye for detail, passion for quality, exceptional client service skills and most of all his easy nature to adapt to the ever-changing trends in the kitchen, Bruno has struck all the right chords over time, both as a very good mentor as well as a great leader with influence and it definitely does not come as a surprise to ardently see him develop the professional careers of those under him where he has worked.

There is no doubt that his vast international industry experience coupled with the opportunity to work in several award-winning restaurants and hotels have provided him with the expertise required to successfully lead a team of top chefs & cooks at the premium and world-class luxury resorts & hotels.

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Current Role as Culinary Director

Bruno at the moment is in a picturesque reef island resort, Vakkaru Maldives as its Director of Culinary, leading operations of six high-end restaurants and bars at this luxurious island retreat.

He joined the property at the beginning of 2020, and even though the times at the moment are tough he yet is looking forward to elevating the culinary experience at the resort to a new level with his over 35 years of experience and expertise in the world of culinary internationally.

According to Bruno, “The Vakkaru property, along with its outstanding dining outlets, is so special for him that he is very excited to be a part of it and is very keen to bring a new unique experience to all the guests here.

He is confident that with the strong and passionate that he works with here, he will for sure bring this experience to life!”


“In this Industry, the enthusiasm to learn is the real key to success and everything that I know, I have learnt from someone. It is very important that we continually share our knowledge and experience with those next in the line, for eternal good!”

Bruno Serdan

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