Before enrolling in culinary school at age 24, Chef Bruno Riou studied law and geography. While taking
courses at the Lycée Hôtelier De Bonneveine in Marseille, Riou staged with Provençal Chef Jean Pierre
Moggia, who inspired him to follow his longtime passion for cooking. Upon graduating, Chef Riou worked
in Southern France for two years before moving to London in 2002, where he had the opportunity to work
at Alain Ducasse’s Spoon in the Sanderson Hotel. There, under the strong leadership of Chef Ducasse,
Riou committed to creating the best-quality food and striving for perfection. After being promoted to
Spoon’s executive sous chef, Riou opened Alain Ducasse at London’s Dorchester in July 2007, where he
helped the restaurant achieve its three Michelin stars in just three years.
Ready for a new challenge, Chef Riou took the executive chef position at miX at THEhotel in Las Vegas
after being personally asked by Chef Ducasse. Now, with more than a decade of experience working with
Chef Ducasse, Chef Riou will serve as the executive chef at Chef Ducasse’s newest venture, Rivea atop
Delano Las Vegas, where he will bring Chef Ducasse’s favorite Italian and French Riviera-themed cuisine
to the top of the Las Vegas Strip this fall.
Awards & Press
- James Beard Award