Bruno Brangea has been appointed as Executive Chef at Le Grand Hotel Cayré

With industry-leading talent and a wealth of experience gained from roles at Georges, Regina Hotel, Comte de Gascogne, and Goumard Prunier, where he collaborated with Michelin-starred chefs, Bruno joins Le Grand Hotel Cayré as Executive Chef. His impressive career also includes holding the position of Executive Chef at Pierre Gagnaire's GAYA RIVE GAUCHE restaurant and Corporate Manager for twelve establishments under Alain Ducasse's helm. With his exceptional background, Bruno is an invaluable asset to the new Paris team, as he promises to enchant both hotel guests and locals alike with his meticulously crafted dishes.