Bruno Zaza, Corporate Pastry Chef, was born in Grenoble, France, where he was infused with a passion for the pastry arts from a young age, when it was already clear this would be his vocation.
Having qualified as a “Pâtissier, Chocolatier, Confiseur and Glacier” in France, Bruno worked in a number of patisseries in his home region to consolidate his professional skills, before seeking out new horizons in 1995, when he began working on cruise ships and extended his knowledge of the pastry maker’s art to traditions from around the world.
His travels inspired him to develop his creativity, exploring new tastes and sensations. This brought him to MSC Cruises in 2005, since when he has created the pastry menus and desserts for the entire fleet, sharing his experience and “savoir faire” with the team on board.
His recipes are prepared to the highest standards using ingredients he personally selects, brought aboard at the start of each cruise to ensure the utmost freshness and flavour.