Bruno Jamais’ reputation at the forefront of such prestigious Restaurants as Alain Ducasse and Restaurant Daniel is as impressive as his resume of experience. His career has taken him from Paris, as Maitre D’hotel at Lucas Carton and Chez Francis to become the celebrated Director at Pavillon Montsouris at the famous Ledoyen and Chez Regine. Before his most recent move to New York, Bruno served as Director of Port de Plaisance Resort in St. Marteen. "I always knew that I would one day open my own restaurant. The challenge was in waiting for the perfect opportunity, where every element of Bruno Jamais Restaurant Clubhad the chance to be perfect" says Bruno.
Bruno’s entrée as a New York restaurateur was astoundingly successful. He spent nine years at Restaurant Daniel, a four-star restaurant located on the Upper East Side of Manhattan, where patrons came to sample Bruno’s unique approach to hospitality. He became part of the personality and essence of the restaurant, and all that made it successful. Among its many awards, Restaurant Daniel was rated 19/20 by Gault Millau’s "Best of New York" and named "One of the Ten Best Restaurants in the World" by the International Herald Tribune, as well as "The Best Restaurant in New York" by Gourmet Magazine for 1997 and 1998.
More recently, he was brought into Alain Ducasse’s restaurant at the Essex House, where he earned four stars. Bruno’s extensive knowledge of the hospitality industry combined with his social and business network have cemented the ability of a restaurant such as Ducasses’ to thrive in the present New York economy.
Bruno was instrumental in Daniel and Ducasse being awarded four stars by the New York Times. He received that honor on three separate occasions, an unprecedented accolade for an individual in New York. Bruno simply raised the standard for luxury dining in New York City with his knack for quality operations and his precise eye for luxury and exclusivity. Bruno’s career as a restaurateur already has a phenomenally successful record, which is sure to be enhanced with the hotly anticipated opening of his new Café B.
