Born on south east coast of Brazil Bruno’s love of fresh food and cooking began in his early childhood. Living on the coast he enjoyed fresh seafood and organic ingredients in his town.

With a love of quality food he wished to learn and experience the best the world had to offer and moved to Europe stoping first in Portugal where he learned the local cuisine. It was then on to London where he started his apprenticeship at the Hilton London Metropole under Excutive Head Chef Nigel Frost. After working at the Hilton for several years he left as a qualified chef with experience in modern European cuisine from English to French and Italian. He then took on the role of Sous Chef at Beach Blanket Babylon in Nottinghill Gate. Here he was able to use his creativity to help with menu design and dish creation.

In 2006, Bruno moved to Australia and started working as a Chef de Partie at the Sofitel Melbourne. And it was in 2008 that Bruno was able to take on his aspired role of a Head Chef at Vyve. With his knowledge and love of good food as well as his experiences in South America and Europe he has been able to create a successful fusion of South American, Spanish, and Mediterranean food which you can experience at Vyve today.