With a decade of experience working with Alain Ducasse in London and Las Vegas, Bruno Riou will serve as the Executive Chef at Rivea atop Delano Las Vegas, bringing Chef Ducasse's favorite Italian and French Riviera-themed cuisine to the Las Vegas Strip.
Riou attributes his passion for cooking to his family, particularly his mother and grandfather from Corsica who took him on wild boar hunts, foraging for mushrooms, and put him to work in their garden. He traces his ardor for quality produce to his grandfather, as he believes it is essential to work with the best ingredients available.
Before enrolling in culinary school at age 24, Riou studied law and geography. While taking courses at the Lyce Htelier De Bonneveine in Marseille, he staged with Provenal Chef Jean Pierre Moggia, who has been one of his mentors ever since. Upon graduating, he worked in southern France for two years before moving to London where he was energized by a community of ambitious chefs dedicated to perfecting their culinary skills. Starting at Le Suquet, he quickly learned English and was committed to working in a fine dining restaurant. In 2002, he took an opportunity to work at Alain Ducasse's Spoon at Sanderson in the Sanderson Hotel in London, where he was inspired by working for a renowned culinary master and the fine ingredients available. Three years later he was promoted to executive sous chef, creating new menus and overseeing the schedule for the 24-hour kitchen and its 25 chefs.
Eager to improve his craft, in July 2007, Riou opened Alain Ducasse at the Dorchester, one of London's most esteemed hotels, known for its flawless attention to detail. As executive sous chef, he helped the restaurant achieve its three Michelin stars in three years. He thrived in the demanding environment and credits Alain Ducasse for providing strong leadership, which pushed him to strive for perfection with rigorous practice and the simple goal of creating well-seasoned food.
When Ducasse asked Riou to take on the Executive Chef position at miX, he was ready for a new challenge and to lead a team under the values that he has learned working for Alain Ducasse. Diners enjoyed menu items that expressed his culinary artistry accomplished through both highly toned and edgy French technique.