Chef Bruno Davaillon
Bruno Davaillon was born and raised in the Loire Valley of France, where his extended family traditionally butchered a pig every winter and prepared their own sausages, bacon, and rillons. At 16, he left home to work in his first Michelin-starred kitchen, continuing his education at the famed Restaurant Lasserre in Paris. In 2000, Chef Bruno left France for a Chef de Cuisine post at the St. Regis Hotel in Los Angeles, followed by two years at BeauCoup Restaurant in San Francisco. In 2004, he was hand-picked by French culinary icon Alain Ducasse to run his Las Vegas restaurant, Mix. In Las Vegas, receiving a Michelin Star in 2008 and 2009. In 2009, Chef Bruno took the culinary reins of the renowned Rosewood Mansion on Turtle Creek, where he received a James Beard Nomination for Best Chef Southwest in 2012. Following an exceptional six-year tenure, Chef Bruno has gone out on his own to open his first restaurant, Bullion.