Meet the chef
Born in Guerrero Mexico, Chef Bruno still has strong culinary ties to the city of Guerrero where life, food, and education resources are very limited but rich at the same time. At the age of fourteen, he migrated to Anaheim California. Having a language barrier made it difficult, but not impossible to adapt to a different culture. Two years later he started working in restaurants after school and grew into loving to create dishes that incorporated his Mexican background. At twenty-two years old he began learning different techniques and worked with chefs of all backgrounds that became his mentors. Four years later, he landed his first Sous Chef job at a high-end Country Club. There, he explored creativity and executed dishes that people were really enjoying.
Twelve years in, Chef Bruno felt he was still missing something, so he packed his knives once again and landed at a very popular, high volume restaurant in Brea where everything he had learned through the years had been put to the test and another accomplishment had been made.
Two years later the opportunity to finally become an Executive Chef with the culture of where It all started for him, authentic Mexican cuisine. Chef Bruno states, "The Little Onion is a place that satisfies all my years of in the industry giving me the freedom to create my own style of authentic food, room to grow, and putting into effect everything that I am as a Chef."