Bruno Menard has a tattoo with a three-star drawing on his arm. These stars were from his French restaurant ‘L’osier’, being listed on the ‘2008 Michelin Guide Tokyo’ . Menard uses ingredients of the best quality, such as organic herbs or fresh, local fish. Having more than 15 years of experience in the US and Europe, along with 20 years of experience in Asia, he presents a variety of cuisines that follow the trend.

Menard’s career is not limited to cooking. In 2013, he opened a consulting company named after himself. The company offers consulting in a wide range of fields, such as catering service, menu, restaurant concept development, cooking class, and exhibitions. Since 2018 he is working as food director of Junon Restaurant in Hong Kong, and as an executive chief of the champagne company Varnken-Pommery Monopole.