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Wrong Bruno Brazier?

Bruno Brazier

Chef Executif

Riu Palace Saint Martin

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Riu Palace Saint Martin

Background Information

Employment History

Chef Executif


Celebrity Chef

James Beard Foundation's Food

Web References (36 Total References)

Le soir, il se transforme en ... [cached]

Le soir, il se transforme en un restaurant lounge très exclusif, avec une ambiance totalement différente, pour goûter à la cuisine du Chef Bruno Brazier, réputé pour sa gastronomie mélangeant cuisine française du terroir et contemporaine, le tout teinté d'influences caraïbéennes.

At night, C Le Restaurant will ... [cached]

At night, C Le Restaurant will transform into an upscale lounge and restaurant that will showcase Executive Chef Bruno Brazier's contemporary California Classic French culinary style and takes French cuisine to a whole new level.

restaurants st martin - gastronomy st martin caribbean - find a restaurant on st martin [cached]

At night, C Le Restaurant transforms into an upscale lounge and gourmet restaurant that showcases Executive Chef Bruno Brazier's contemporary French/Caribbean culinary style and takes French cuisine to a whole new level.

Riu Palace St. Martin - French Side in St. Maarten [cached]

Cooking Time: Executive Chef Bruno Brazier leads small groups in classic French cooking techniques with Caribbean flare.

Radisson Blu Resort - St Martin - Destination Luxury [cached]

Whatever the Radisson Blu Resort, Marina & Spa, St. Martin, dining venue you choose, allow World Class Chef Bruno Brazier to prepare the most mouthwatering and tantalizing meal for you. Chef Brazier has been with the Radisson Blu St. Martin property for 11 years. He brings over 25 years of experience in the hotel restaurant industry as executive chef having held positions across the Caribbean, France, US, Egypt and Syria and spent nearly 10 years at various Le Meridien Hotels & Resorts properties. Chef Brazier has also appeared as a celebrity chef at the James Beard Foundation's Food and Wine Festival in St. Mickael and alongside New York's famed Tavern on the Green chefs in celebration of Bastille Day. Brazier attended France's Hotel School Auxerre. He is responsible for a team of forty people and all culinary design for the two on-property restaurants - the open-air market style bistro Le Marche and the chic beachfront C Le Restaurant - as well as, all banquet events and room service menus.

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