With a decade of experience working with Alain Ducasse in London, including managing a three Michelin star chef team, Bruno Riou serves as the executive chef at Rivea on the top floor of the Delano Hotel in Las Vegas. He is recognized for interpreting classic and refined cuisine in a contemporary way.
Ready for a new challenge, Riou took the executive chef position at miX at THEhotel in Las Vegas after being personally asked by Chef Ducasse. Now, with more than a decade of experience working with Chef Ducasse, he continues to hone his culinary artistry as executive chef at Rivea in Las Vegas. The new venue, which debuted in 2015, brings the essence of the French and Italian Rivieras to The Strip.