Chef Franck Bruwier obtained his B.Sc. diploma in Hotel and Restaurant Management from Diablo Valley College, San Fransisco, California in 1996. He has started working in 1993 as a chef de partie in California Cafe and Left Bank restaurants in the US. In 1996-2001 he worked as a sous chef at a 3 Michelin star restaurant called Lucas Carton in Paris, France between 2002 and 2003 he was the head chef at Champs Elysees restaurant in Mexico City, in 2004 he was the head chef at Le Souffle restaurant in London and between 2005 and 2006 he was the head chef of Sketch restaurant in the same city. Between 2006 and 2009, he moved to Shanghai and worked as the executive chef of Club Shanghai restaurant. In 2010-2011, he was in charge of one of the Le Cordon Bleu restaurants called Signatures in South Korea. From 2011 to the end of 2013, he was responsible of the operation of the school and the cooking programs as the technical director and the executive chef of the Le Cordon Bleu school in Malaysia. In addition to being a native speaker of French, Chef Bruwier speaks English and Spanish.