Bruno Wehren

Bruno Wehren, starting out young attended Cooking School in Switzerland, Apprenticeship and Professional School and the Swiss Army.

Realizing that he had found that cooking was what he was born to do, he then continued on to travel the world and shares his exceptional talents and colossal passion for food and the food industry.

Chef Bruno's journey has delighted and impressed many people with his food creations and his love to share good food. As Executive Chef, his renowned philosophies of high standards of professionalism, work ethics, attention to detail and genuine care in his work, has made him a well known, well respected and a sought after professional.

With this high level of commitment to excellence, Chef Bruno has worked for 5 Star Hotels and establishments such as: Holland /America Line - Rotterdam, Holland, Hotel/Casino Falstrbohaus - Falsrbo, Sweden, Kramer Hotel - Malmo, Sweden, Geneva Intercontinental Hotel - Switzerland, Lusaka Intercontinental Hotel -Zambia, Africa, Nairobi Intercontinental Hotel - Nairobi, Africa, Siam Intercontinental Hotel -Bangkok, Thailand, Maui Intercontinental Hotel - Maui, HI, John Ascuaga's Nugget -Reno, NV, R.P.O. Management (The Cannery, Mulvaney's and Viva - the cities finest 3 restaurants)Vancouver, Canada, Edmonton Inn - Alberta, Canada, Resorts International - Paradise Island, Bahamas, The Warwick Hotel-Houston, TX, Drake Swissotel - New York, NY, Buena Vista Palace Hotel - Orlando, FL, Clarion Plaza Hotel -Orlando, FL, MGM Grand - Las Vegas, NV.

Chef Bruno's impecable reputation has earned him the privilige to cook or cater for, over the years, for an impressive group.This includes President Nixon, President Carter, Vice President Mondale and Governors at their meetings, The President of Zambia, The President of Kenya, Mother of the King of Siam,The Sheik of Abudabi and The Sheik from the United Arabic Kingdom.

He also catered the wedding of the President of Zambia's son. This spectaculor event included a 15 foot tall wedding cake made with real fruit.

Adding to the list of those who enjoyed his undeniable culinary skills,Chef Bruno has cooked for the cast and crew of the James Bond movie "The Man with the Golden Gun", Shirley McLean, Tom Jones, Liberace, Kirk Douglas, Robert Mitchem, Oliva Hussy, Barbara Streisand, Gina Lollobrigida, Sophia Loren and Ursula Andress.

Hosting his own TV Cooking Show, in both Zambia, Africa and Orlando, Florida, gave Chef Bruno yet another avenue to "flex" his creative talents and his insatiable desire to share good cooking with others.

Culinary passion and creativity are the essence of Swiss Chef Bruno Wehren. Watching him in a kitchen is like watching an artist at work. Knowing every angle and every mouthwatering fusion of ingredients and always having that special final touch to complete a master work of art - a great dish, makes him proudly, a Great Chef.

Not only does his experience and undeniable passion for cooking show as he creates his masterpieces, but his confidence and love for cooking grabs you and you can't help but be drawn into the mouthwatering excitement and want to taste.

Chef Bruno's vast experience and love of the food industry propelled him in 1983, to start his own consulting firm. B&B Consulting today continues to help restaurants, hotels, manufacturers and others in their kitchen design and set up, menu planning and implementation, employment requirement, staff training, purchasing processes, storeroom procedures and reduction of food and labor costs. He also assists in the creation of new food ideas and their preparation and innovative concepts to introduce them properly to the industry and to the public.

B&B Consulting fulfills Chef Bruno's enjoyment of troubleshooting for his clients and finding practical viable solutions.

As it also is an outlet for his strong creative side, Chef Bruno continues to represents different companies at food shows, showcasing, educating and of course... cooking.

Chef Bruno keeps very involved in the Food Industry and is a member of the American Culinary Federation, Chain de Rotisseur and Toque Blanche. He is involved in Community activities such as Chef and Child, Chef for Kids and SOS (Share our Strength).

Several Gold, Silver and Bronze Medals have been awarded to Chef Bruno during his career around the world. He has been known to design breath taking displays and beautiful sculptures made out of butter, ice or fruit.

Incredibly, when asked what he enjoys doing when not working, Chef Bruno will tell you, amonest other hobbies,!

Now that's true love for your profession.