Chef Bios - Chef Bruno Feldeisen

Best known for his delectable, one-of-a kind desserts, Feldeisen specializes in French cooking techniques. Born in France, he began his career at the age of 15 as an apprentice in one of France's oldest chocolate shops, Les Palets d'Or in Moulin, France. From there, he was recruited by world-renown chef Alain Ducasse, where he worked as a chocolatier before opening up his own chocolate shop and developing a line of truffles for the Hotel De Paris in Monaco.

Feldeisen later moved on to become executive pastry chef for Four Seasons Hotel in New York City; a patissier at Patina in Los Angeles and Pacific's Edge in Carmel; and a consulting pastry chef at Senses Bakery and Restaurant in Toronto before opening up his own restaurant, Soléa, in San Francisco. Most recently, Feldeisen worked as executive pastry chef at the Wickaninnish Inn in Tofino, British Columbia.

Feldeisen rejoined Senses in late 2006 as executive chef of daytime operations. In his new capacity, not only is Feldeisen responsible for producing more of the delectable pastries that have made Senses famous, he is also overseeing the banqueting, café and in-room dining operations at the SoHo Metropolitan Hotel.