Chef Franck G. Bruwier was born in Paris, concentrating 20 years of professional working life especially on French and international cuisines. He worked with Alain Senderens, who is a food and wine pairing specialist at 3 Michelin Star Lucas Carton, while he was working as the special chef of the Defense and Foreign Affairs Minister. He also worked at Relais & Châteaux in Mexico, with Pierre Gagnaire, who became the best chef in the world with 3 Michelin Stars at Sketch restaurant in London, at Club Shanghai in China and finally at The Fat Duck restaurant in the city of Bray, and in 2004 with ...
Chef Franck G. Bruwier was born in Paris, concentrating 20 years of professional working life especially on French and international cuisines. He worked with Alain Senderens, who is a food and wine pairing specialist at 3 Michelin Star Lucas Carton, while he was working as the special chef of the Defense and Foreign Affairs Minister. He also worked at Relais & Châteaux in Mexico, with Pierre Gagnaire, who became the best chef in the world with 3 Michelin Stars at Sketch restaurant in London, at Club Shanghai in China and finally at The Fat Duck restaurant in the city of Bray, and in 2004 with Hervé This, the creator of molecular gastronomy. In the following years, respectively, to give Le Cordon Bleu training he worked in Paris, London, Korea, Malaysia, and has continued his career in Turkey. Chef Bruwier currently works as Chief Instructor Chef at Istinye University, Faculty of Fine Arts, Design and Architecture, Department of Gastronomy and Culinary Arts.
Articles
The Importance of the Nutritional Values of Some Tropical Fruits Grown in
Turkey and New Approaches in Gastronomy ,2020
Potatoes with its history, usage in Turkish-French cuisine and outstanding features in French cuisine ,2020
