Bruno Léger Email & Phone Number
Who is Bruno Léger? Overview
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Bruno Léger is listed as Chef propriétaire du Recto Verso Restaurant et Traiteur at RECTO VERSO, based in Sainte-Adèle, Quebec, Canada. AeroLeads shows a matched LinkedIn profile for Bruno Léger.
Bruno Léger previously worked as Chef proprietaire at Recto Verso and Chef at Gala Des Grands Chefs. Bruno Léger holds Cuisine Évolutive, Du Marché Et Gestion Hoteliere from Institut De Tourisme Et D'Hôtellerie Du Québec.
About Bruno Léger
Recto Verso Restaurant et traiteurCuisine Locale, créative, saisonnièreGestion d'évènements privés ou corporatifsMariages, cocktail dinatoire, banquet etc...Prenez contacte pour résoudre vos tracas de réceptions de toutes sortesPromotion tous les mercredis, formule 2 pour 1
Listed skills include Traiteur, Entrepreneuriat, Cuisine, Gestion Restauration, and 3 others.
Bruno Léger's current company
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Bruno Léger work experience
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Chef
Bruno Léger education
Cuisine Évolutive, Du Marché Et Gestion Hoteliere
Cuisine D'Établissement
Frequently asked questions about Bruno Léger
Quick answers generated from the profile data available on this page.
What company does Bruno Léger work for?
Bruno Léger works for RECTO VERSO.
What is Bruno Léger's role at RECTO VERSO?
Bruno Léger is listed as Chef propriétaire du Recto Verso Restaurant et Traiteur at RECTO VERSO.
Where is Bruno Léger based?
Bruno Léger is based in Sainte-Adèle, Quebec, Canada while working with RECTO VERSO.
What companies has Bruno Léger worked for?
Bruno Léger has worked for Recto Verso and Gala Des Grands Chefs.
How can I contact Bruno Léger?
You can use AeroLeads to view verified contact signals for Bruno Léger at RECTO VERSO, including work email, phone, and LinkedIn data when available.
What schools did Bruno Léger attend?
Bruno Léger holds Cuisine Évolutive, Du Marché Et Gestion Hoteliere from Institut De Tourisme Et D'Hôtellerie Du Québec.
What skills is Bruno Léger known for?
Bruno Léger is listed with skills including Traiteur, Entrepreneuriat, Cuisine, Gestion Restauration, Chef Cuisinier, Service Client, and Management.
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