Bruno Elsier

Bruno Elsier is an accomplished culinary professional with extensive experience in various roles within the food and beverage industry. Currently serving as a Freelance Independent Chef at Flying Service & Kitchenstaff since January 2023, Bruno also acts as an Ambassador for Rougie Foie Gras, promoting gourmet products and participating in prestigious competitions like the Bocuse d'Or since 2012. Bruno has held multiple positions since 2005, including Promoter and Technical Advisor for Barry Callebaut Group, International Advisor and Consultant at The Chocolate Room, and Operations Manager at Lou's Plek. As a passionate representative for the Flemish community in Ontario, Canada, Bruno effectively bridges connections with local authorities. Academic qualifications include a Culinary Arts/Chef Training degree from Humber College and a diploma in Hospitality Administration/Management from COOVI PiVIT Brussels.