Young Bruno started his life of cooking in Portugal before moving to London and working in some of the finest restaurants in the capital; a few that spring to mind are La Trompette, The Typing Room and Fenchurch Restaurant at the Skygarden.
Bruno has been with us from day dot. Regularly sleeping on the sofa in one of the rooms upstairs, starting at 6am and finishing after midnight. Bruno’s dedication to his art and to Treves and Hyde has been astonishing. A true team player and valued member of the culinary team.
Bruno’s “normal day” often consists of starting at 8am after grabbing a coffee (James’ finest) from the cafe downstairs and making his way to the changing room to acquire his Chef Whites. Ironed? Never…
In the kitchen, Sean Mendes on the bluetooth speaker and the soldier that he has become comes to life.
Breaking down 30 chickens, french trimming wing bones, removing the carcass and marinading them whole makes up the first 20 minutes of Bruno’s day.
Second on the list is the fish – Bruno works on sauce selection, making meat & fish sauces his forte.
By 10am, meat and fish prep is complete.
Apron off, hot and soapy water at the ready, meticulously scrubbing down his bench, cleaning like an electric grandmother. The area that is his natural habitat is spotless.
He then ensures that garnishes that arrived that day are delicately prepared with upmost love, care and respect.
By 11.30 his section is scrubbed down once more, service equipment out, knives sharpened.
Salted water on the stove to boil, ready to cook pasta. Spoon pot at the ready, butter out at room temperature. Run downstairs, 3 minutes later, the marlboro red is complete, hands washed.
Music Off, Rock and Roll!