Chef Brunetto is a graduate of École hôtelière in Lausanne, Switzerland. He worked in the Dolder Grand Hotel in Zurich, and from there he opened The Campbell House, a lauded New American restaurant in the SF Bay Area. In 1999, he joined True as Executive Chef.
“I try to combine the classical French training I had in Europe with whatever else I picked up in California which is more of less anything else but French. That’s when I get the most creative. Once you get the basics down it’s just a matter of marrying the flavors.”
“As True's Executive Chef, I can confidently say that no one knows a True kitchen the way I do. I can't imagine running a kitchen without True refrigerators, not only because of the way they fit an ideal kitchen set-up but also because they're so easy—they work the way they need to, allowing me to focus on the work of making food beautiful and delicious.”