Born and raised in northern New Jersey, Bruce has spent almost his entire life working in kitchens. His culinary career began at a local pizzeria owned by a family friend, where he fell in love with fresh ingredients and the beat of the kitchen. He attended a small hands-on culinary program at Hudson County Community College in Jersey City, NJ, where he began to hone his skills and perfect his simple approach to great food. Bruce has since traveled the United States, working in New York City with David Burke at Park Ave Cafe, and in Chicago with Paul Bartalotta at Spiaggia. His executive chef stints span the nation from Chicago (Okno, Green Dolphin Street and Coco Pazzo) to Santa Fe, NM (Il Piatto) and Phoenix, AZ (Chelsea’s Kitchen).
Bruce made the final move to Los Angeles, CA to open The Misfit in Santa Monica, serving farmers’ market driven fare, with a strong emphasis on Northern Italian and Mediterranean flavors and preparations. He continued this tradition as Executive Chef of The Churchill in West Hollywood, CA, where he continued to perfect the art of hand crafted cuisine, homemade charcuterie and pickles, and fresh pasta and desserts. Accolades include a James Beard nomination for “Rising Star Chef”, dozens of gushing reviews from food critics like Jonathan Gold and he has made several appearances on many local and national TV programs, including the Food Network, Esquire Network, and Bravo. Bruce currently stars in his latest role as Executive Chef of Union in Old Town Pasadena, California, serving up Northern Italian-inspired cuisine with local, farm-fresh ingredients and his simplistic approach to good food. Follow Bruce to learn more and click on Bookings & Press to get in touch with Bruce and have him help your next event be a success.
INSPIRATION: This rub recipe transports me back to my teen years, working at the local pub, cooking fresh burgers and thick cuts of prime rib. This spice blend complements any beef roast or steak really well, and creates some incredible pan drippings!
DIRECTIONS: Combine 3.5oz beef rub with ½ C extra virgin olive oil and mix well into a paste. For smaller cuts rub well to coat and cook immediately. For larger roasts, rub liberally and wrap tightly with plastic wrap. Marinate for 4-6 hours before cooking for best results
INSPIRATION: This rub is very fragrant with ginger, lemon and thyme, delicate enough for fish, whether baked, grilled or cooked in parchment.
DIRECTIONS: Lightly rub the fish with extra virgin olive oil, then rub one side of the fish, so as to not overpower the flavor of the fish. Cook immediately.
INSPIRATION: The flavor profile of this rub was inspired by a trip to Italy I took years ago. I had the pleasure of tasting a porchetta made simply with rosemary, lemon, garlic and chile. Ever since, I have been developing a porchetta rub reminiscent of that trip, enhanced by my philosophy as a chef to focus on well balanced flavors to enhance the natural flavor of the pork.
DIRECTIONS: Rub the pork with enough extra virgin olive oil to coat the meat, then rub with the porchetta seasoning all over, coating well. Wrap tightly with plastic wrap and allow to marinate for 4-6 hours before cooking, for best results.
INSPIRATION: This is our signature chicken rub that we use at Union with the addition of a little Middle Eastern flair with Aleppo Chile. The earthy chile plays really well with the lemon and sage for a robust poultry seasoning.
DIRECTIONS: Add the 3.5oz container of poultry rub to ½ C extra virgin olive oil and mix well. Rub the chicken on all sides (for whole chicken, rub inside the body cavity), wrap tightly with plastic wrap and allow to marinate 4-6 hours before cooking for best results.
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