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Loyola executive chef featured on Top 40 list

October 26, 2007

Vinny Bruno, executive chef for Loyola University Dining Services, was recently highlighted as a star chef in a Times-Picayune article focusing on the career of Ella Brennan, matriarch of the New Orleans Brennan restaurant family. Bruno worked with Brennan at Commander’s Palace from 1993 to 1998. Bruno was the only university chef to be included on the list, which also included Emeril Lagasse of Emeril’s and Danny Trace of Café Adelaide.

Bruno’s restaurant experience also includes stints as an executive chef at Vaqueros in New Orleans, an executive sous chef at Brennans’ “Foodies Kitchen” in Metairie, and a sous chef at Mr. B’s Bistro in New Orleans. Bruno started at Loyola this year.

“Ella is definitely a first class lady,” Bruno said. “Actually, she’s in a class all by herself. She would sit and talk to me on my level, not hers, so what she had to say made sense to me and had real value. What she said always pertained to my world and ways I could improve my area of influence. How I could make a difference in what I was doing at that particular time. You just don’t forget that kind of advice.”

Ella Brennan started in the restaurant business in 1944 at the age of 19. Her dedication was recognized by many of the restaurateurs of the day. Dubbed the “Queen of Creole Cuisine” by People magazine and heralded for both an incomparable attention to detail and an unmatched style of hospitality and warmth, she still works closely with sister Dottie Brennan, Dottie’s son, Brad, niece Lally Brennan, and daughter Ti Adelaide Martin at Commander’s Palace.

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