Born in New South Wales, Australia, Chef Bruce was raised in a family that loved cooking- and so his passion for the kitchen was born from an early age by watching, helping and learning alongside his mother. He went on to complete his hospitality management and culinary arts training down under before securing his first head chef position in Sydney – Bruce was still only in his mid-twenties.
It wasn’t long after this when as a proud recipient of Australia’s prestigious “Chefs Hat” award (equivalent to Michelin in Europe) Bruce upped sticks and moved to London where he would continue his exciting journey up the culinary ladder.
So wrote one critic from the Sydney Guardian at the time, “Mr Wright loads his dishes with more excitement than you will find in other restaurants that seem to be getting far more attention- his distinct cuisine will be missed as we learn he is leaving for London – without doubt a chef worth following”
