Bruno Rossignol

Bruno Rossignol has extensive experience in the culinary field, currently serving as the Director of Restoration and Commerce at Ecole polytechnique fédérale de Lausanne since April 2019. Since February 2017, Bruno has also been the Head Chef for the Swiss Olympic ski, snowboard, and freestyle teams, notably for the 2018 Pyeongchang Winter Olympics. As President of Swisstasting since August 2015, Bruno oversees an import-export company specializing in Swiss gastronomic products like wine, cheese, and chocolate. Bruno has held various consulting and management roles across multiple companies, including serving as Executive Chef for SV Group and Chef des cuisines centrales at HUG. Additionally, Bruno has contributed to the Olympic teams' dietary and culinary needs, achieving notable success, including a gold medal for the Swiss triathlon team at the London 2012 Olympics. Educational credentials include training in culinary creativity at FERRANDI Paris and various certifications in gastronomy from multiple prestigious institutions.