Semiahmoo hires new executive chef

BrunoWideShotAn acclaimed pastry chef is taking over the kitchens at Semiahmoo Resort, Golf and Spa.

Semiahmoo has announced that Bruno Feldeisen will be joining the staff as the new executive chef. Feldeisen will be in charge of overseeing banquet and catering operations and managing daily culinary operations at the resort’s two restaurants, Pierside Kitchen and Packers Oyster Bar.

The French-born Feldeisen has more than 30 years of experience working in restaurants around the world. He began his career as an apprentice at a renowned chocolate shop in Moulin, France. From there, he went on to the Four Seasons hotel in New York City. Later, he owned his own restaurant, Solea, in San Francisco, which specialized in American and French cuisine.

He has also been the pastry chef instructor at the Pacific Institute of Culinary Arts in Vancouver, and most recently worked as the executive pastry chef at the Vancouver Four Seasons.

Named one of the top 10 pastry chefs in America by Chocolatier Magazine, Feldeisen was nominated for the James Beard Outstanding Pastry Chef Award in 1997 and 1998. In addition, he has appeared on several culinary TV shows in Canada and the U.S.

“We are excited to bring Bruno’s culinary expertise to Semiahmoo Resort,” said Mark Andrew, Semiahmoo’s general manager. “He is exceptionally talented, and his familiarity with upscale hotel environments makes me confident he will be an excellent fit and a great asset to the culinary team.”

  1. Hopefully this new chef lasts longer than the last “French-born” executive chef and will improve the food quality and service at Semiahmoo Resort restaurants and events.


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