Jean-Pierre Bruneau
CV and info
Date of birth
18.09.1943
in
Jambes, BE
Training
1958: School of Hotel Management, Namur, B
1961: Hôtel des Postes, Dinant, B
1961: Hôtel des Postes, Dinant, B
CV
1964: Hôtel des Postes, Dinant, B (Chef de partie)
1966: Hôtel de la Gare, Feurs, Loiret, F (Sous chef)
1967: Auberge des Templiers, Montargis, F (Sous chef)
1968: Harvey's, Bristol, UK (Chef de cuisine)
1969: Le Maisière, Casteau, B (Chef de cuisine)
1972: Le Grand Vendeur, Keerbergen, B
since 1975: Restaurant Bruneau, Ganshoren, B
1988: *** Guide Rouge (Michelin)
1966: Hôtel de la Gare, Feurs, Loiret, F (Sous chef)
1967: Auberge des Templiers, Montargis, F (Sous chef)
1968: Harvey's, Bristol, UK (Chef de cuisine)
1969: Le Maisière, Casteau, B (Chef de cuisine)
1972: Le Grand Vendeur, Keerbergen, B
since 1975: Restaurant Bruneau, Ganshoren, B
1988: *** Guide Rouge (Michelin)
Philosophy
The kitchen cooks what the market had on its stalls: quality.
Member of
Eurotoques (national president)
Traditions & Qualités
Fournisseurs de la Cour de Belgique
Master Chefs of Belgium
Traditions & Qualités
Fournisseurs de la Cour de Belgique
Master Chefs of Belgium
Special aspects
To ensure that I always have the freshest products I have been going to the market early every morning for the past 30 years.
