Who is Chef Michel Bru ?

Chef Michel Bru, has over twenty years culinary experience gained in some of the most beautiful and interesting restaurants in France, England and Scotland.  His food has been described as « exquisite » and « magical ».

In France, he has worked in both the Hotel de Crillon and the Hotel Le Bristol in Paris – both of which hold 2 Michelin Stars. But also as a “chef de partie” in the – one Michelin star – Castel Novel of Varetz or as Pastry Chef in the –one Michelin star- Manoir de la Chataigneraie in Carquefou.

His UK experience includes the award-winning Alexander House in Sussex, as well as the unique 5 star Balfour Castle in Scotland.

After his time in the Balfour Castle, cooking for the most discerning customers, Chef Michel Bru formed his own business as a private chef.  Following a successful first year trading, he relocated to England to enable him to offer his cuisine to a wider group of people, covering Essex, London, East Anglia and further afield.  Michel thrives on the challenge of cooking in many different environments for many different people.  His attention to detail remains “second to none” regardless of the circumstances.

Whilst Michel is a true French chef, he firmly believes that homemade and local food is the best.  Nothing can replace its quality.  Michel hopes everyone gets a chance to experience the difference between a restaurant meal and one made personally for them in their own home.

With 20 years’ experience, Michel has offered his discrete and professional service to many, but perhaps the most important person he has cooked for was Prince Albert of Monaco.
Even though, he also cooked for many famous people like Gregg Wallace, Alain-Dominique Perrin, Stella McCartney, Francoise de Panafieu, Franck Leboeuf etc …

However, when cooking for himself, his favorite meal is a traditional hearty beef bourguignon !

In early 2017, Chef Michel Bru has decided to relocate in the Republic of China (Taiwan).
During the first months, he has occasionally helped a friend by giving some Cooking classes to the Taiwanese people.

Then since 2018, in Taiwan, he has decided to run a company of Private Chefs, and also hold cooking class across all Taiwan.

All of his life is around one main word: “Passion”

Chef Michel Bru knows that food simply tastes different when the finest produce is put in the hands of the most creative, talented and experienced chefs. He also knows that food prepared, presented and shared in a certain way has the power to put smiles on people’s faces, help bond friendships and enhance new and old relationships.

Chef Michel Bru has been awarded with different professional certificates : C.A.P Cuisine, C.A.P Patissier-Chocolatier-Glacier-Confiseur and B.E.P Hotellerie-Restauration.

Also, at the date of writing these few lines, Chef Michel Bru is also the only French Chef in Taiwan who is member of the respectable professional association of “La chaine des rotisseurs” as “Maitre-Rotisseur”.

2016.12.06:
Chelmsford news and Essex news.
From Sean Axtell

Chef Michel Bru choosing a piece of meat