“Cooking is about creating an experience they will remember forever.”

Executive Chef Bruno Tison


Chef Tison returned to Northern California to join the celebrated Fairmont Sonoma Mission Inn & Spa from Fairmont sister property, New York¹s famed Plaza Hotel eight years ago. A 15- year veteran and the youngest appointed Executive Chef of the legendary Plaza, Tison¹s nouvelle cuisine has earned extensive critical acclaim.

Chef Tison trained in the kitchens of several of France¹s legendary master chefs including Bernard Waterlot, Roger Verge, Michel Guerard and Alain Chapel. Under their watchful tutelage, Chef Tison developed and refined his own unique style. "My cooking is heavily influenced by my strong classical background and the use of fresh American products."

Prior to joining the Plaza in New York, Tison worked in some of America¹s most prestigious kitchens: He served as Executive Chef at Beau Geste, New York, where a critic noted that Chef Tison has a firm grasp of color, taste and texture that produces a wide range of interestingly flavorful tastes. Executive Chef of San Francisco¹s famed Ernie¹s Restaurant (one of the only restaurants in the US, rewarded with five stars by the Mobil Guide for 29 consecutive years). He served as Chef de Cuisine, overseeing all facets of Alain Chapel¹s first venture in the States, Pierre at Le Meridien, San Francisco. His background also includes stints as Chef Poissonnier at Alain Chapel, Mionnay, France, Chef de Cuisine of La Bastide Gascogne, Barbotan-les-Thermes and Chef Saucier at Les Pres et les Sources D¹Eugenie, Eugenie-les-Bains for Michel Guerard, and Chef Garde Manger at Le Moulin de Mougins for Roger Verge. A native of northern France, Tison began his culinary education at Belgium¹s prestigious Institut Technique Des Metiers De L'Alimentation, where he graduated with highest honors.