Bruno Ponsot

Chef Instructor, International Culinary Center, Campbell

Chef Bruno Ponsot was born and raised in the eastern French town of Besançon. At the age of sixteen, he entered an apprenticeship to become a chef. After two years, he graduated first of his region, he then fulfilled his military obligations in the French Navy. After that he worked in Burgundy, did a brief stint in London's Trader’s Vic’s, and then returned to France to work at the world renowned Paul Bocuse Restaurant in Lyon as a pastry chef. He then did an externship at the famed Gaston Lenôtre Patisserie in Paris, as well as a season with Alain Ducasse on the French Riviera before emigrating to Orlando, Florida where he spend the next 23 years as a chef in various successfully acclaimed French restaurants such as Le Coq Au Vin before opening his own bakery & café, Bruno’s Gourmet Kitchen, which he ran for 9 years. He is now a culinary instructor at the International Culinary Center in Campbell. Ponsot has won a total of 12 medals in American Culinary Federation sanctioned cooking competitions; 3 gold, 7 silver, 2 bronze. In his spare time, Ponsot enjoys gardening, playing guitar, tennis or the famed French card game "tarot”.

  • French Bistro Favorites
    Menlo Park
    Friday, January 17, 2020, 6:30 pm
    demo
    $65.00


    Potato Leek Soup Filet of Petrale Sole “Bonne Femme” Roasted Chicken Grand Mere Style Chocolate Mousse
  • French Bistro Favorites
    Blackhawk
    Wednesday, February 12, 2020, 6:30 pm
    demo
    $65.00


    Potato Leek Soup Filet of Petrale Sole “Bonne Femme” Roasted Chicken Grand Mere Style Chocolate Mousse

  • Classic French Feast
    San Mateo
    Friday, March 6, 2020, 6:30 pm
    demo
    $65.00


    Lobster Bisque
    Braised Rabbit with Mushroom Dijon Mustard Sauce
    Buttery Rice Pilaf
    Tarte Tatin with Creme Fraiche
  • Classic French Feast
    Blackhawk
    Wednesday, March 18, 2020, 6:30 pm
    demo
    $65.00


    Lobster Bisque
    Braised Rabbit with Mushroom Dijon Mustard Sauce
    Buttery Rice Pilaf
    Tarte Tatin with Creme Fraiche

  • Springtime French Fare
    Blackhawk
    Wednesday, April 8, 2020, 6:30 pm
    demo
    $65.00


    Fresh Artichoke Barigoule with Herbed Goat Cheese
    Roasted Leg of Lamb with Ratatouille Nicoise
    Potato Gratin Dauphinois
    Strawberry Rhubarb Tart
  • Springtime French Fare
    San Mateo
    Friday, April 17, 2020, 6:30 pm
    demo
    $65.00


    Fresh Artichoke Barigoule with Herbed Goat Cheese
    Roasted Leg of Lamb with Ratatouille Nicoise
    Potato Gratin Dauphinois
    Strawberry Rhubarb Tart