What were your favorite foods growing up?
My parents owned a restaurant, so I grew up with country French cuisine. My absolute favorite dishes are: foie gras with flambe, mango and pineapple, and my mom's lobster bouillabaisse.

When did you decide you wanted to be a restaurateur?
Since I was a little boy, my parents had a lot of fun cooking together and I was there to taste everything.

Where and when did your career in food begin?
I received a degree in restaurant and hotel management and started working as a chef in Paris right after graduation.

What makes Bruno's unique?
The entire team is Bruno Jamais is super passionate about the whole process from preparing delicious meals to providing our patrons with "royal" service. We often surprise our clientele with unexpected fashion shows and live concerts, as well as many other exciting entertainment choices.

If you didn't become a restaurateur, what would you be?
A race car driver; I collect antique cars.

What are your favorite culinary weapons in the kitchen?
I only use the freshest possible ingredients. You will often spot me at the market tasting stuff and carrying back a ton of produce and other fresh goodies.

What is your favorite secret ingredient?
Rose petals. I use them in salads, desserts, and martinis. Champagne-rose infusion adds an extraordinary aroma to the lobster and mango salad.

What is the one rule or value you try to instill in all of your staff?
Treat the restaurant guests like they are your own.

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
We have great salads. My favorite is a red beat and goat cheese tartar -- it's light and tasty. I prefer fish for the main course and there is nothing better than a grilled turbot with white asparagus and lemon yuzu.

What was the most challenging meal you had to serve? Why?
We did an event for an Arabic Sheik's family and every single person in the party had a different choice for both their appetizer and main course; mac and cheese vs spaghetti. I spent the entire event in the kitchen making sure every dish came out perfectly -- whether it was a salmon and caviar roll or filet mignon Rossini with foie gras and Bordeau reduction.

What was your worst restaurant disaster?
We did an event for a famous singer's CD release. Between the guest list and the press, the line was around the corner. I've never seen anything like that before.

What is your beverage of choice?
Vodka and Chateau Lafitte

What are some recent dining and culinary trends you have been observing?
Dining at the bar is one of the fast growing trends. People love dining in a less formal atmosphere where they feel free to get up and mingle anytime during the meal.

When you are not eating at your own restaurant, where are you eating?
Nobu, Danielle, La Goulue, and poolside at my home.

Which foreign country inspires your style most?
France, of course!

What was the most spectacular meal you have ever had?
Lunch at French Laundry in CA and dinner at Gerard Boyer in France

What is your best cooking tip for a home enthusiast?
Use fresh ingredients, be careful not to over cook, and don't forget a glass of a good French red wine.