Chef Bruno Tison is the VP of Food Services and Corporate Chef within the Office of Patient & Customer Experience. Committed to delivering a world-class food experience for our patients, and building a healthy workplace for employees, Chef Tison is responsible for promoting consistency and elevating the quality of food and beverage throughout the organization.

As a 30+ year hospitality industry veteran that includes Executive Chef of the legendary Plaza Hotel in New York City, Chef Tison’s nouvelle cuisine has earned extensive critical acclaim. Tison comes to Northwell from the Fairmont Sonoma Mission Inn and Spa in California – a Condé Nast “Top Ten” rated Spa & Resort. There he successfully led the team in receiving the celebrated Michelin Star recognition for three consecutive years.

Prior to joining the Plaza Hotel, Chef Tison trained with several of France’s legendary master chefs. Under their tutelage, Tison developed and refined his own unique style. He also worked in some of America’s most prestigious kitchens such as Beau Geste, in New York City, Ernie’s Restaurant and Pierre at Le Meridien, in San Francisco.

A native of northern France, Chef Tison began his culinary education at Belgium’s prestigious Institut Technique Des Metiers De L’Alimentation, where he graduated with highest honors and was awarded first prize for excellence in culinary achievement. Chef Tison is also a member of the Société Culinaire Philantropique in New York City.

His immense passion for healthy foods along with an extensive breadth of experience drives Chef Tison to make an impactful difference within the healthcare environment.