Bruno Le Bolch, Chef de cuisine
Bruno Le Bolch was appointed Chef de Cuisine at the Royal-Riviera in December 1999, succeeding Yves Merville with whom he had worked for six years.
Born in 1965 in Concarneau, Brittany, Bruno Le Bolch is totally at home on the French Riviera. As a young culinary school graduate, Le Bolch started his career as an apprentice chef in Courchevel, Tignes and the Intercontinental Hotel in Paris, before joining the Grand Hôtel du Cap Ferrat at the age of 21 where he worked for several years.
That was where Bruno Le Bolch worked alongside Jean-Claude Guillon and discovered the flavours and aromas of southern France. Meanwhile, his period with Grand Hôtel du Cap Ferrat was also dotted with seasonal service in a number of ski resorts, as well as a stint at the Guanahani hotel in St. Barthelemy. In 1992, Le Bolch accepted the position of Sous Chef at the K-Club in Barbuda (West Indies) before joining the Royal-Riviera in 1994.
His use of quality local products and the latest culinary techniques form the core of the French cuisine Le Bolch practices. In applying the motto “simple is good”, Le Bolch takes care to never overload the palate as he limits the number of ingredients to let each flavour emerge.
Alain Parodi, consultant Chef
Alain Parodi has been appointed consultant Chef at the Hotel Royal-Riviera alongside Bruno Le Bolch. Alain Parodi is a former 1-star Michelin chef at Le Cigalon in Valbonne – which he ran from 1996 to the end of 2009.