SEMIAHMOO RESORT HIRES BRUNO FELDEISEN AS EXECUTIVE CHEF
BLAINE, Wash. – (October 26, 2015) – Semiahmoo Resort, Golf and Spa, an iconic seaside resort located on the Semiahmoo Spit in Blaine, Wash., has hired Bruno Feldeisen as their new executive chef. Feldeisen will be responsible for overseeing banquet and catering operations as well as daily culinary operations at Packers Oyster Bar and Pierside Kitchen, in addition to the Great Blue Heron Grill and Loomis Trail Bar & Grille, which are located at the resort’s two award-winning golf courses.
“We are excited to bring Bruno’s culinary expertise to Semiahmoo Resort,” said Mark Andrew, General Manager at Semiahmoo Resort. “He is exceptionally talented, and his familiarity with upscale hotel environments makes me confident he will be an excellent fit and a great asset to the culinary team.”
Known for crafting unique deserts and dishes, Feldeisen brings nearly three decades of culinary experience to his role as executive chef. He was born in the small French town of Clermont-Ferrand and began his career as an apprentice at one of France’s most renowned chocolate shops in Moulin, Palets d’Or. After working as a chocolatier at Hotel de Paris in Monaco under the direction of world-famous Chef Alain Ducasse, Feldeisen accepted a position at 57/57 at the Four Seasons Hotel in New York. It was at this time that he worked under acclaimed Executive Chef Susan Weaver and 57/57 was awarded a three star rating by the New York Times. Feldeisen then opened an American-French restaurant, Soléa, in San Francisco, which garnered a two and a half star rating from the San Francisco Chronicle. He further expanded his horizons when he became a pastry chef instructor at the Pacific Institute of Culinary Arts in Vancouver, BC. Most recently, Feldeisen worked at the Four Seasons Hotel Vancouver as the executive pastry chef.
Feldeisen has been the recipient of awards such as Chocolatier Magazine’s Top Ten Pastry Chefs in America, and was nominated twice for the James Beard Outstanding Pastry Award in 1997 and 1998. He has also appeared on popular culinary television shows such as Chopped Canada, Sweet Genius and Donut Showdown, and was a finalist in the international Pastry Chef of the Year competition in New York.
Semiahmoo Resort’s Pierside Kitchen and Packers Oyster Bar feature fresh, seasonally inspired cuisine, with an emphasis on showcasing the abundant local and regional bounty available due to its seaside environs and proximity to farms and ranches. Located on the pier with expansive views of Drayton Harbor and the landscape of White Rock, British Columbia in the distance, each restaurant is reminiscent of the historic cannery that sustained the community for nearly 80 years.
About Semiahmoo Resort
Washington State’s iconic Semiahmoo Resort, Golf, and Spa is located on the pristine shores of Semiahmoo Bay and Drayton Harbor, where tide pools and estuaries provide a sanctuary for Pacific Northwest wildlife. Just 45 minutes south of Vancouver, B.C. and 90 minutes north of Seattle, Semiahmoo has recently completed a multi-million dollar restoration inspired by its seaside location. Within Semiahmoo are two dining options: Pierside Kitchen with fresh, seasonally inspired cuisine emphasizing local and regional purveyors; and Packers Oyster Bar where guests can enjoy familiar fair with impressive water views. Semiahmoo’s two golf courses (Semiahmoo Golf & Country Club, designed by Arnold Palmer, and Loomis Trail Golf Club, designed by Graham Cooke) were ranked among the top courses in Washington in 2015 by Golfweek. Semiahmoo Resort is located on the beautiful Semiahmoo Spit at 9565 Semiahmoo Parkway in Blaine, Wash. For reservations call 855-917-3767 or visit www.semiahmoo.com.
