A 15- year veteran and the youngest appointed Executive Chef of the legendary Plaza, Tison’s nouvelle cuisine has earned extensive critical acclaim. During his tenure in New York, he captured a number of awards including FOOD ARTS “Silver Spoon”, a gold medal at the NY International Food Show Exposition and first prize at the NYC Hotel & Motel Culinary Olympics.
Chef Tison trained in the kitchens of several of France’s legendary master chefs including Bernard Waterlot, Roger Verge, Michel Guerard and Alain Chapel. Under their watchful tutelage, Chef Tison developed and refined his own unique style. “My cooking is heavily influenced by my strong classical background and the use of fresh American products.”
Prior to joining the Plaza in New York, Tison worked in some of America’s most prestigious kitchens: He served as Executive Chef at “Beau Geste”, New York, where a critic noted that “Chef Tison has a firm grasp of color, taste and texture that produces a wide range of interestingly flavorful tastes.” Executive Chef of San Francisco’s famed
Ernie’s Restaurant, (one of the only restaurants in the US, rewarded with five stars by the Mobil Guide for 29 consecutive years). He served as Chef de Cuisine, overseeing all facets of Alain Chapel’s first venture in the States, “Pierre” at Le Meridien, San Francisco. His background also includes stints as Chef Poissonnier at Alain Chapel, Mionnay, France, Chef de Cuisine of La Bastide Gascogne, Barbotan-les-Thermes and Chef Saucier at Les Pres et les Sources D’Eugenie, Eugenie-les-Bains for Michel Guerard, and Chef Garde Manger at Le Moulin de Mougins for Roger Verge. A native of northern France, Tison began his culinary education at Belgium’s prestigious Institut Technique Des Metiers De L’Alimentation, where he graduated with highest honors.
Tison has expanded his cuisine well beyond the borders of his classical training and has created his own signature culinary style. He is sure to surprise and delight diners at the Inn’s signature Sante restaurant with his innovative menus. His inspired menus will change seasonally, highlighting the Sonoma Valley’s famed local produce.
Bruno is a member of La Chaine Des Rotisseurs and Societe Culinaire Philantropique. Tison and his wife reside in Sonoma County. An avid skier and fly fisherman, Bruno also enjoys a passion for luxury sports cars.
Sebastopol Organic Mushrooms Risotto,Vella Dry Jack, Basil Emulsion 
Recipe by Chef Bruno Tison, Sante at the Fairmont Sonoma Mission Inn & Spa
Serve 6 to 8
Ingredients:
¾ lb of Sebastopol organic mushrooms (cinnamon caps, nameko, clam shell, baby blue oyster, shiitake, etc.)
½ chopped white onion
1 tbsp chopped garlic
1½ cup of extra virgin olive oil
1 cup of white wine
12 oz of Arborrio rice
1 cup of butter
1 cup grated Vella dry jack and a few shaving
½ cup of black truffle juice (optional)
2 quarts of chicken stock
salt & white pepper to taste
1 bunch of basil
Method:
Blanch basil leaves in salted boiling water, refresh, and squeeze excess water. Place in a blender with 1 cup of olive oil and blend until smooth. Reserve.
Clean the mushrooms and wash very quickly, then dry. Save stems. Set aside.
Bring the chicken stock and the mushroom stems to a boil, cook 10 minutes and strain. Keep very hot to finish the risotto later.
Heat ½ cup of olive oil in a braising pot, then add the chopped onion and garlic, cook until light brown. Add the risotto, cook and stir until pearl color then deglaze with white wine. Reduce completely.
Continue to cook and stir the risotto and add the chicken stock one ladle at the time until ¾ cooked. Add all the mushrooms and continue to cook until desired consistency.
Add the truffle juice, grated dry jack and butter, check seasoning and consistency before serving. Garnish with dry jack shaving and basil emulsion.
Wine Recommendation: 2007 Chateau St. Jean Sonoma County Merlot.
nice work