Semiahmoo Resort, Golf and Spa hired Bruno Feldeisen as executive chef.

Feldeisen’s career accomplishments include work at restaurants and hotels in Europe, Canada and the United States, and recognition from industry awards.

Chocolatier Magazine listed Feldeisen as one of the Top Ten Pastry Chefs in America, and he was nominated twice for the James Beard Outstanding Pastry Award in 1997 and 1998.

“He is exceptionally talented, and his familiarity with upscale hotel environments makes me confident he will be an excellent fit and a great asset to the culinary team,”said Mark Andrew, general manager at Semiahmoo Resort, in a press release.

He began his career as an apprentice at a chocolate shop in France, where he was born. He later worked as a chocolatier at Hotel de Paris in Monaco and then came to the U.S. for a position at 57/57 at the Four Seasons Hotel in New York. Most recently, Feldeisen worked at the Four Seasons Hotel Vancouver as executive pastry chef.

Feldeisen also opened an American-French restaurant called Solea in San Francisco and taught as a pastry chef instructor at the Pacific Institute of Culinary Arts in Vancouver, B.C.

At Semiahmoo Resort, he will oversee banquet and catering operations, as well as daily culinary operations at the resort’s Packers Oyster Bar, Pierside Kitchen, Great Blue Heron Grill and Loomis Trail Bar and Grille.