Maitre Cuisinier de France
In 2004 and 2011, Lopez was recognized by the French government as l’Officier de L’Ordre du Mérite Agricole.
Chef Bruno was recognized as the Los Angelese Chef of the Year in 2004.
He is also a member of Confrerie de la Chaine des Rotisseurs, Les Toques Blanches International, the James Beard Foundation, L’Academie Culinaire de France since 2004.
Chef Bruno joined the prestigious Association des Maîtres Cuisiniers de France in 2008, with only 550 members worldwide and 71 within USA.
French Master Chef Bruno Lopez was born and raised in France. At a young age, Bruno knew he wanted to be a chef as he would stand side-by-side with his mother in their Parisian kitchen preparing watercress soup, roast, and apple tarts. 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.
Lopez was formally trained at Ferrandi Paris, The French School of Culinary Arts and Hospitality Management. He began his culinary journey at L’Espadon, a one-star Michelin restaurant in Hotel Ritz Paris, one of the leading hotels in the world. From here, Bruno continued honing his culinary skills in such places as Versailles and South America when he served in the French military.
Chef Bruno decided to take his talent to San Francisco in 1986 where he joined the Pierre Restaurant at Le Meridien Hotel as the Chef de Cuisine. Following his tenure at Le Meridien, Lopez joined The Ritz-Carlton, San Francisco as their Executive Sous Chef. He remained with Ritz-Carlton for a decade as the Executive Chef in Marina del Rey, Dubai, and Half Moon Bay. Before joining Hotel Bel-Air as the Chef de Cuisine, Lopez expanded his Executive Chef resume with Raffles L’Ermitage Hotel in Beverly Hills, the Regent Beverly Wilshire, The Ritz-Carlton, Toronto and Rancho Mirage. Lopez also served as a private chef for The General Consul and his family at the Residence de France a Los Angeles. He then brought sophisticated cuisine to Belmond El Encanto’s kitchen in Santa Barbara.
Chef Bruno now brings gourmet cuisine to a prestigious country club in LA. At Brentwood Country Club, Lopez is committed to sourcing the freshest ingredients from the best local purveyors.
Honors and Awards