Chef Bruno Oger fell in love with food at the tender age of 12, and decided to make it his future career. He swore that one day he would work in a Michelin Guide three-star restaurant. He earned his CAP (vocational training certificate) in 1983, then his cuisine BEP (technical school certificate) from the Lycée Hôtelier de Dinard in Brittany.
At the age of 21, he landed two interviews on the same day with two of France’s greatest chefs, Paul Bocuse and Georges Blanc. He thus kept the promise he had made to himself and chose to work in Vonnas, Bresse, with Georges Blanc at his prestigious three-star restaurant. In 1989, Georges Blanc gave Bruno the opportunity to represent him and manage the kitchens at Normandy, one of the restaurants at Bangkok’s Oriental Hotel (one of the world’s most beautiful luxury hotels) and that is now, at 23 years of age, Bruno Oger came to oversee a team of 15 cooks.
In 1995, he was recruited to manage the kitchens at a luxury hotel on La Croisette in Cannes, the Majestic Barrière. On his 29th birthday, he opened the La Villa des Lys restaurant, a Mecca of gourmet dining for discerning connoisseurs. In 1997, he was awarded a first star in the Michelin Guide. Three years later, the Chef earned a score of 18/20 and was voted Meilleur Cuisinier de l’Année by the Gault-Millau gastronomy guide.
On May 16, 2003, he personally received the Chevalier des Arts et Lettres medal from Jean-Jacques Aillagon, Minister for Culture and Communication. In 2005, he was given a second star in the Michelin Guide. Chef Oger’s talent and inventiveness gain recognition beyond his peers and by the gourmet culinary press which exclusively showcased him as one of the greatest chefs in the culinary world.
|Country Based In:||France|
|Establishment:||La Bastide Bruno Oger|
La Brasserie, The Fullerton Bay Hotel Singapore
Thursday 23 April 2015
Culinary Masterclass & Luncheon at Miele featuring Bruno Oger