Bruno Ponsot

A native of France, Chef Bruno Ponsot brings over 30 years of culinary experience to The International Culinary Center. He has worked in some of the most prestigious kitchens in France, England, and on both coasts of the United States, including as chef de partie with Michelin-rated chefs Paul Bocuse and Alain Ducasse. Chef Bruno has held positions as a sous chef, chef de cuisine, and executive pastry chef, and he also owned and operated his own restaurant in Florida for nine years prior to making the move out to the West Coast. During his career Chef Bruno has participated in several culinary competitions sanctioned by the American Culinary Federation, winning a total of 12 medals: 3 gold, 7 silver, and 2 bronze.