BIO: Executive Chef Bruno Davaillon
Bruno Davaillon joined The Mansion as Executive Chef in October 2009. Prior to his arrival, he was the Executive Chef of Mix, an Alain Ducasse restaurant, at Mix at THEHotel in Las Vegas. During his five-year tenure at Mix, Davaillon earned a Michelin star in 2008 and 2009 and won many accolades for the restaurant, including "Best Restaurant" by Travel + Leisure's design awards.
Bruno Davaillon is a native of the Loire Valley in France, where he grew up on a farm and learned to appreciate fresh ingredients. In 1982, he graduated from Lycee Hotelier Chateauroux in Chateauroux, France where he received his CAP - BEP Cuisine Classique. For the next five years, Davaillon gained experience as the Premier Commis in two Paris restaurants; Restaurant La Ligne and Restaurant Lasserre, then rated two-stars by Michelin. He then moved to London to work in the legendary restaurant Tante Claire, then a three-star Michelin restaurant.
In 1989, Chef Bruno gained valuable experience in luxury hospitality when he became Chef de Partie at Chateau de Locguenole, a 30-room Relais & Chateaux property. He went on to serve in the kitchen at other Relais & Chateaux properties, eventually working his way to Executive Sous Chef at Le Ferme Saint Simeon where the restaurant was awarded two Michelin stars.
In 1997, Chef Bruno brought his talent to America, first working as a private chef for a United Nations Ambassador, then as Chef du Cuisine at the St. Regis Los Angeles, where he launched Encore, named one of the best 10 new restaurants by Esquire magazine. Davaillon moved up the coast to San Francisco where he joined Restaurant Beaucoup, a fine dining establishment recognized as one of the five best places to eat in San Francisco by Bon Appetit magazine.
Bruno Davaillon's cuisine defies narrow description; rather it reveals the brilliance of simplicity. His approach involves choosing the freshest, finest ingredients and combining them to maximize the flavor and texture.BACK TO PRESS KIT