Born in 1956 in Vendee, France, Bruneteau migrated to Australia with his parents in 1967. Bruneteau became Chief Cook on the MV Australian Venture. He then worked in the kitchens of the Sydney Opera House.
Bruneteau experimented with various native ingredients supplied by small-scale regional suppliers and wholesalers of bushfoods. This included products like riberry, Dorrigo Pepper, tetragon (warrigal greens), lemon myrtle, Wattleseed and Illawarra plum.
In 1988, Bruneteau won a gold medal for 'The Most Original Cuisine' at the Second International Cooking Festival held in Tokyo, Japan where he created his signature dish, now world-famous 'The Rolled Wattleseed Pavlova', developed with the assistance of the Australian Egg Corporation (now defunct).
In 1989, when visiting Australia, French Master Chef, Paul Bocuse paid tribute to Bruneteau's role in developing an Australian cuisine.
In 1991, Bruneteau and Dowling opened Riberries - Taste Australia restaurant, in Darlinghurst, Sydney. In 1996, Bruneteau published many of his ideas and culinary experiences with bushfood in a popular and award-winning book titled, Tukka, Real Australian Food.
He has recently returned to Australia and again is playing a leading role in Sydney's culinary forefront.
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