A native Uruguayan from the rural city of Minas, Bruno landed in Georgia at the age of seventeen. Shortly after, he began his journey as a culinarian.
He has worked with talents such as Chef Whitney Otawka (The Dish and Top Chef season 9), Chef Felipe Vera, and Hugh Acheson (owner/chef Empire State South and Five & Ten). He has also learned from culinary artists like Andy Long and John Ford.
Bruno forged his skills working at Cinco y Diez and Georges Low Country Table. He then became Sous Chef at Lapeer Seafood Market and the prestigious Greyfield Inn. Most recently he was Executive Chef at South Main Kitchen in Alpharetta.
As Executive Chef at El Vińedo Local, his roots and passion for South American food are his inspiration. He considers the native techniques and ingredients as his palette to create authentic regional cuisine.