Chef Bruce Burns has been appointed as the Manager of Culinary Team South Africa, so we thought we’d get to know him a little bit better!
Bruce started his formal training at Southern Suns Hotels at the flagship Johannesburg Sun and Towers under the guidance of Brian McCune and Manfred Reinhardt.
One-time apprentice of the inimitable Jorn Pless in the high days of Ma Cuisine and of Heinz Brunner at KKS, Bruce went on to create a name for himself as chef patron of the trendy Quags and as group executive chef of Delmont Caldow Caterers, acquiring a vast wealth of knowledge of the diverse aspects of food preparation and cooking very early on in his career. He occupied the position of chef patron again at the exclusive Lutyens and Sir John’s restaurants, both housed in boutique hotels in Morningside, Johannesburg. He was also responsible for the executive dining and function catering for one of South Africa’s foremost listed IT companies, Dimension Data, at The Forum/The Campus in Bryanston, before leaving to pursue his own business interests as Bruce Burns & Associates. He is currently the Director of New Business for Menutainment.
Bruce has been a member of the South African Chefs association for over 20 years and also sat on the board of directors for 10 years. He is one of South Africa’s best-known competition chefs and was, until appointed Vice President of the South African Chefs Association, director in charge of competitions on behalf of the Association. Bruce Burns’ much-decorated career includes the Absolut Vodka Challenges, the Chaine des Rotisseurs competitions, Salon Culinaires and many other competitions and winning the prestigious Nestlé Golden Chefs Hat competition. He has served on two successive national teams, winning three silver and three bronze medals, including silver in the IKA Culinary Olympics, and was selected to represent South Africa in what is undoubtedly the world’s most prestigious and hotly contested individual competition, the Bocuse d’Or, in 2001. Two years later, he represented South Africa as a judge at Bocuse d’Or and again adjudicated in this world-renowned competition in 2005. Bruce is also well-respected judge of the South African Chefs Association
Bruce’s passion for training and commitment to the development of young talent has seen two successive Junior Teams flourishing under his management, the first being the team that competed and won gold and third place overall, in the World Youth Championships in Holland in 2000, and the second winning silver in Dublin in 2002.