Bruno Zaza, Corporate Pastry Chef, was born in Grenoble, France where he developed a passion for the pastry arts from a young age.
Having qualified as a Pâtissier, Chocolatier, Confiseur and Glacier in France, Bruno worked in a number of patisseries in his home region, before seeking out new horizons in 1995,when he began working on cruise ships. It was here that he increased 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, where he has created the pastry menus and desserts for the entire fleet ever since, 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.