KAH’s Executive Chef exudes the strongest passion for food with creativity and innovation being his go-to ingredients for every dish.
Before KAH, Bruce worked at the TWG Singapore, as well as in Côte Cour in Aix-en-Provence, alongside celebrity top chef Ronan Kernen. And that’s not all, he also ran his own restaurant for 4 years, called "Le Petit Bilboquet" in Vendôme, where he hosted the former President of France, Nicolas Sarkozy, and was featured in the 2017-2018 Michelin Guide. Plus he even appeared on French national TV with famous food critic Jean-Luc Petitrenaud. This month, we had an exclusive chat with this master chef to learn more about his passion for cooking, his inspiration and why he made the move from France to Spain…
Prior to KAH, what has been the standout moment in your career?
It was a year ago. I opened three restaurants with the company TWG. I managed a team of ten employees from The Philippines, Malaysia & China. It was a dream for me to combine Asian cuisine with French cooking.
Do you have any vivid or memorable food experiences that impacted you as a child or as a young chef?
My passion for cooking is what makes me happy. When you watch someone devour a plate of something you have cooked and you see their face content, that is a special moment, and a moment that makes you say in your mind, “I have achieved something.”
What is your philosophy when it comes to food?
Since my early years working in restaurants I have known how to create menus. It was a great opportunity for me to become, ‘Chèf de Cuisine” in Spain and to be able to offer my take on French cuisine.
In this fantastic environment we have everything we need to create something great. My style is mixing flavours and I believe my talent is knowing which ones combine in harmony with others. What is really important is to continuously taste different combinations. I have a lot of ideas in my head. I eat, sleep and dream food. Sometimes I find myself dreaming of combining ingredients, creating new gourmet plates in my sleep.
What cuisine do you most enjoy cooking?
Before last year, I had never done any Spanish cooking. But what really interests me is mixing French and Spanish cooking to create something new.
What are your essential ingredients, the things you couldn’t live without!?
I work mainly with vegetables. I adore using them to create new, unique combinations.
Why did you come to Spain?
I came to Spain because I met a beautiful Spanish lady in France. In 2017, she began working on the project, KAH. In March this year we moved over to begin working for KAH and the rest is history… so I guess you could say I came to Spain for love; love for my partner and my love for cooking!
Enjoy Kah's new season menu from 12:30 to 5pm and from 7:30pm to midnight (Friday & saturdays until 2:30am).
Snack menu available from 4pm to 7:30.
Av Del Prado 37
T. 696 690 002