Bruno is a Buenos Aires native and graduate of the city's prestigious culinary school, Carlos Dumas, and the renowned École Ritz Escoffier in Paris, Bruno honed his culinary craft, training under several renowned chefs, including Buenos Aires Chefs Ramiro Rodriguez Pardo of Catalinas, Jean Paul Bondoux of La Bourgogne, French Chef Thierry Pszonka of Le Biblo fame and Argentina's top Japanese Master Itamae Higa.  In 2001, Bruno left Argentina for Milan, Italy, where he served as chef de partie under legendary Chefs Aimo and Nadia Moroni at their two-Michelin star, classic Tuscan restaurant, Il Luogo di Aimo e Nadia. Impressed by his rising talent, Aimo, who became Bruno's mentor and strongest influence, asked Bruno to open his modern Tuscan eatery, Il Altro Luogo.  Two years later, Bruno left to work alongside highly acclaimed Swiss Chef Pietro Leemann at his Ristorante Joia in Milan, the only vegetarian restaurant to obtain a Michelin star. Most recently, Bruno served as chef de cuisine at Hotel Miramare's Ristorante Le Vele in Trieste, Italy, which has been hailed as the region's best fish restaurant.