Chef Bruno Marti
Bruno Marti's career began in Switzerland before he moved to Canada and worked at the Queen Elizabeth Hotel in Montreal. He later became the Executive Chef for Cara Operations and then took on the role of Manager, Catering for C.P.Air in Vancouver, where he worked for 12 years. Currently, he is the Chef and Owner of the renowned La Belle Auberge Restaurant in Ladner, B.C. In 2010, La Belle Auberge was recognized by 'Zagat' as the best fine dining establishment in Vancouver. However, in 2012, after 32 years at La Belle Auberge, Marti decided to retire.
Despite retirement, Marti remains involved in the culinary industry, particularly in mentoring and supporting chefs and young cooks. His involvement in international competitions began in 1976 when he served as the Team Captain of the Western Canadian Team in Frankfurt. He also formed the first regional team (provincial team) that was allowed to compete at the culinary Olympics in Germany.
Throughout his career, Marti held various managerial positions for culinary teams, including Team Manager for Team Vancouver in 1980 and 1992, Team Member for Team Canada in Osaka in 1983, and Team Member of the World Champion Team Canada at the Culinary Olympics in Frankfurt in 1984. He also managed Team British Columbia from 1997 to 2003 and Team Canada at the 1996 Olympics, where they won 3 gold and 1 bronze medals, securing a 5th overall position.
Currently, Marti serves as the coach for Culinary Team Canada, Bocuse d'Or Canada, and Team British Columbia. Additionally, he holds the position of Lead Examiner for the Canadian Certified MASTER CHEF program, which he helped create five years ago. This program allows Canadian chefs to enhance their knowledge through academic pursuits and rigorous examinations, and successful candidates proudly display the Garneted insignia, CMC, on their jackets.
Furthermore, Marti founded the Honour Society for the CCFCC (Canadian Culinary Federation) and has served as its Chair for the past five years. He has also been actively involved in the local Chapter of the Chefs Association, where he held the positions of President and Chairman. Notably, he established the first junior chefs chapter in the country. Moreover, Marti served as President and Chairman of the Canadian Culinary Federation and is the Founder and Chairman of the BC Culinary Arts Foundation.
Marti's contributions and achievements have been recognized with numerous awards, including the Order of British Columbia, the Queen's Jubilee Award, and induction into the BC Restaurant Hall of Fame. Additionally, he is the only Canadian Chef to be inducted into the American Culinary Federation's Hall of Fame and has received three ACF Presidents Medallions. In 2015, he served as a Canadian Judge at the Bocuse d'Or competition.