Bruno Neveu, CCE, CEC, CEPC
Bruno Neveu is an accomplished culinarian and educator, bringing years of experience from all over the world. Neveu has conveyed his passion and knowledge for food in places like the Ritz Hotel Paris, Le Cordon Bleu Paris & London, the Culinary Institute LeNotre in Houston, the Connecticut Culinary Institute, where he was Executive Director, and most recently Cesar Ritz Colleges in Switzerland as program director.One of his unique ideas is to put into application a revolutionary concept which is not only to cultivate culinary expertise but also personal development aptitude in students. This stems from Mr. Neveu’s belief that only a fully accomplished human being can be successful professionally and personally to realize their passion with harmony. Born and trained in Paris, Chef Neveu earned some of the highest recognitions in the culinary field with Diploma of Excellence in Teaching, and Master in Pastry Arts in France, Certified Executive Chef, Certified Executive Pastry Chef, and Certified Culinary Educator in the States. Most recently the esteemed Academie Culinaire de France has recognized Mr. Neveu for his years of distinguished professional endeavors. Â
Areas of Specialty:Â
- Food safety
- Nutrition for Chefs
- Menu engineering
- Recipe analysis
- Signature cooking workshops
- Signature pastry workshops
