Chef Bruno is a well recognized name in the Jackson, Mississippi, culinary community. Jackson diners know him for his eclectic dishes, his passion for healthy eating and his involvement in the fight against diabetes and obesity in Mississippi.
Now, Luis has brought his culinary talents to Galveston, Texas. He and his partner, Aimee Dickerson, have opened his new restaurant, The Pointe, at the beautiful Pointe West Beach Club.
The Pointe opened Easter Sunday 2015. Chef Bruno created a casual menu with Gulf Coast favorites served poolside and at the open air bar.
Luis Bruno hails from Bronx, New York. As a boy he left the city at age 13 to work in his brother's pizzeria in upstate New York. In 1993, he moved to Florida to earn a degree in culinary arts. He moved Jackson, Mississippi, after graduating number one in his class.
Once settled in Jackson, Luis was fortunate to be selected as the Executive Chef for the Mississippi Governor's Mansion. Gov. Kirk Fordice gave him the task of entertaining Mississippi's guests from the world over, foreign dignitaries to big business reps. He stayed with the Fordices for their two terms in office. With the Governor's encouragement, Luis followed his passion and opened Bruno's Eclectic Cuisine in Jackson.
Bruno's Eclectic Cuisine's motto was "A Passion for Food and Fun." Known for its colorful, diverse menu of Spanish, Thai, and Caribbean-inspired cuisine, Bruno's was recommended in The New York Times Travel section, named an official "Food Find" by Southern Living magazine, and granted 3½ out of 4 stars by The Birmingham News. Unfortunately, Luis closed Bruno's in 2003 for health reasons. In spite of closing, Bruno's Eclectic was still voted "best" in several categories in the Jackson Free Press Best of Jackson 2004 and Luis was voted Best Chef.
A year later, healthy and fit, Luis was once again called to the Governor's Mansion by Gov. Haley Barbour. Chef Bruno spent another term and a half helping entertain the state's special guests.
In 2009 Chef Bruno took on the Hilton Jackson Hotel as Director of Culinary Development supervising the five restaurants on the property. Luis' fine dining restaurant at the Hilton again won accolades from the Jackson culinary press. In 2011, Chef Bruno accepted the Mississippi's Museum of Art's offer to become Executive Chef at the Palette Café, a popular downtown Jackson lunch spot, and head their banquet services. Museum revenue from food service grew exponentially as it quickly became "the" venue for weddings and other special celebrations.
Finally, after three governors, four restaurants, a hotel and a museum, he decided to open a restaurant concept new to Mississippi. Adobo was the love child of Luis' passion for eclectic cuisine and healthy eating. Named for his signature seasoning, Adobo offered an eclectic menu with items to please every taste. Everything from a locally raised, grass fed beef burger, mango-quinoa tabbouleh, Adobo roasted shrimp tacos to everyone's favorite Cuban sandwich. It was also Mississippi's first certified environmentally green restaurant. Chef Bruno was once again named Jackson's Best Chef and Adobo was proclaimed Jackson's best new restaurant.
Chef Luis Bruno's life story and culinary talents have given him the tremendous opportunity to speak to a wide audience about "good food," that is, food with great taste and good for you.
§ Author of and food stylist for the cookbook, Don’t Feel Guilty, Eat It!
§ Appeared as a guest on Paula's Best Dishes with celebrity chef Paula Deen.
§ On-stage appearances with celebrity chefs Bobby Flay, Rachel Ray, Emeril Lagasse, Cat Cora, and Paula Deen for various cooking demonstrations and gala events.
§ One of the 20 Finalists for ABC Nightline's "The People's Platelist" in 2010.
§ Motivational speaker who presents cooking demos and speeches promoting healthy cooking, eating, and lifestyle for professional groups, health-related organizations and various food industry associations.
§ Recognized as an ambassador for promoting a healthy lifestyle by the 2010 Mississippi State Senate.
§ Owner of Bruno’s Eclectic Spices, a line of spices used in his cookbook and onstage.
§ Fluent in Latin and Thai cuisine, among others. (Speaks Spanish proficiently, too.)