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Filling the shoes of the previous chef at The Mansion Restaurant, Dean Fearing, is a tough job; but Bruno Davaillon has proven to do more than that. As a native of the Loire Valley in France, a passion for decadent cuisine was instilled in Davaillon from day one. He spent his childhood on a farm, where fresh ingredients were in abundance. After graduating from Lycée Hotelier Chateauroux in Chateauroux, France, Bruno Davaillon honed in on his passion for cooking in two Paris restaurants.
Following a stint at the legendary London restaurant, Tante Claire, Davaillon returned to France as chef de partie at Chateau de Locguenole. He also served in the kitchen of a few more Relais & Chateaux properties.
In 1997, Davaillon ventured to America as a private chef of a United Nations Ambassador. After moving to the West Coast and launching Encore at The St. Regis Los Angeles, and scooting up to San Francisco for a bit at Restaurant Beaucoup, he became the executive chef of Mix at THE Hotel in Las Vegas. He ran the Vegas restaurant until October 2009 when he joined The Mansion Restaurant, a Forbes Travel Guide Four-Star restaurant, as the executive chef.