Born in 1962 in France to a family with a long history of cooking. Chef Bruno Ménard's father was a chocolatier and both his grandfathers were patissiers. Surrounded by fine foods, Chef Ménard was naturally attracted to the culinary arts. At age 15, Chef Ménard began working at a restaurant and later joined 'Charles Barrier' and 'Jean Bardet' to gain more experience. in 1995, Chef Ménard first came to Japan to take charge of a French restaurant, which was followed by a period as an executive chef at a hotel. He then moved to the United States and while working as executive chef at the Ritz-Carlton Buckhead in Atlanta was invited by Jacques Borie to succeed him as L'osier's third generation chef. L'osier received its first three-Michelin-star and has continued to receive it for the following three years being proof of the success of Chef Ménard's leadership of L'osier's 45 person team.