Photo: Rose Gallagher
Chef Bruce Riezenman is the guiding force behind Park Avenue Catering, the most highly regarded catering company in the North Bay.
Bruce’s career began at the Culinary Institute of America in Hyde Park, NY where he graduated in 1979 with high honors. Originally from New York City, Bruce was Chef/Owner of the New Deal Restaurant (Manhattan). After moving to California, he opened Prospect Park Restaurant (Santa Rosa) and Buona Sera Ristorante (Petaluma).
His expertise has made him the most requested chef of California's most discerning wineries.
Bruce is one of California wine country’s top authorities on entertaining and on food & wine pairing. Inspired by the natural luxury of wine country living, his distinctive style centers around creating a complete experience. So when it comes to entertaining, he focuses on, well’Äîeverything.
To create this sensational whole, Bruce takes care that each part’Äîwine, food, ambiance’Äîis exceptional in its own right, and then perfectly in tune with the others.
Some of the places Bruce has cooked and taught:
The James Beard House (NYC) Harbor Resort Hotel (Hong Kong)
Salone del Gusto (Turin, Italy) Marriot Hotels (Thailand)
Boston Wine Expo Ebell Theatre or Los Angeles
Degustibus at Macy's (NYC) Great Cooks at 8 (Toronto)
He is an active member of:
Slow Food USA Chef's Collaborative
James Beard Foundation Sonoma County Culinary Guild
International Association of Culinary Preofessionals (IACP)
International Society of Event Specialists (ISES)