Bruno Riou

With a decade of experience working with Alain Ducasse in London, Bruno Riou now serves as the Executive Chef at miX in Las Vegas, on the top floor of the Mandalay Bay hotel, where he is recognized for interpreting classic and refined Ducasse cuisine in a contemporary way.
Riou attributes his passion for cooking to his family and traces his ardor for quality produce to his grandfather. He enrolled in culinary school at age twenty four and worked in southern France for two years before moving to London. He started at Le Suquet and in 2002, he took an opportunity to work at Alain Ducasse's Spoon at Sanderson in the Sanderson Hotel in London, where he was inspired to work for a renowned culinary master and by the fine ingredients available. Three years later he became sous chef, and in July 2007, Riou opened Alain Ducasse at the Dorchester. As executive sous chef, he helped the restaurant achieve its three Michelin stars in three years. He thrived in the demanding environment and credits Alain Ducasse for providing strong leadership, which pushed him to strive for perfection with rigorous practice and the simple goal of creating well-seasoned food.
When Ducasse asked Riou to take on the Executive Chef position at miX in Las Vegas, he was ready for a new challenge and to lead a team under the values that he has learned working for Alain Ducasse. Diners enjoy menu items that express his culinary artistry accomplished through both highly toned and edgy French technique.