About Me


Bruno Lopez


The Ritz-Carlton, Rancho Mirage

Restaurant Address

68900 Frank Sinatra Drive


Rancho Mirage








By the age of 14, Bruno Lopez knew he wanted to be a chef. He would stand side-by-side with his mother in their Parisian kitchen preparing watercress soup, roast, and apple tarts for his father and brother and sisters. Unlike most French chefs who follow their father’s footsteps into the kitchen, Lopez was the first in his family to make the culinary field his future.

After graduating from high school, Lopez trained at the Ferrandi School in Paris and apprenticed at L’Espadon, a Michelin one-star restaurant at Hotel Ritz in Paris. Honing his culinary skills in France in such places as Versailles for 3 years and South America during his Military Time, he took his talent to San Francisco where he joined the Le Meridien Hotel as Chef de Cuisine at Pierre Restaurant. Following this, Lopez joined The Ritz-Carlton, San Francisco as Executive Sous Chef. He remained with Ritz-Carlton for 10 years as executive chef in Marina del Rey, Dubai, and Half Moon Bay.

In 2004, Lopez was recognized by the French government as Officier de L’Ordre Du Mérite Agricole. He is a member of Confrerie de la Chaine des Rotisseurs, the James Beard Foundation, L’Academie Culinaire de France since 2005, and the Prestigious Association des Maitres Cuisiniers de France ( French Master Chef) since 2008, with only 350 members worldwide .

In 2013, Chef Lopez joined the opening team of The Ritz-Carlton, Rancho Mirage where he has been responsible for overseeing all menu development and cuisine preparation for State Fare Bar & Kitchen, The Edge Steakhouse, Banquets, Signature Club Lounge and the hotel’s 24-hour In Room Dining Service.