Alves’s unconventional path to the kitchen didn’t include formal training, and there were a few detours along the way, including a successful career in advertising as Creative Director for a big agency. It was a lucrative yet unfulfilling career that ended when, one day, he spotted a restaurant preparing to open. He humbly asked for a job without formal training outside the childhood kitchen. The following day, he said goodbye to the corporate world and embarked on a new career as a dishwasher, starting from the ground up. Three months later, he became a line cook and never looked back.
Through hard work and curiosity, Bruno continued his professional journey in Italy, working for two of the country’s finest restaurants – San Domenico in Imola and Castel Toblino in Trento. Here, he developed his culinary point of view, focusing on the seasonality of products, craft, and quality, which he continues to believe today.
