Bruno Goussault
Bruno Goussault is a renowned French scientist, economist, inventor and chef. He is widely recognized for his pioneering work in developing and popularizing the sous vide cooking method. Since 2000, Bruno Goussault has been Chief Scientist at Cuisine Solutions, where he has contributed to the advancement and promotion of sous vide cooking. Prior to this position, he worked as a consultant, helping to set up vacuum cooking manufacturing facilities in several countries, including the USA, France, Chile, Brazil and Norway. In 1991, Bruno Goussault founded the Académie de recherche et d'éducation culinaire (CREA) in Paris, dedicated to training chefs in the application of sous vide cooking techniques. Bruno Goussault's expertise has made a significant contribution to the field of culinary science, in particular by revolutionizing the way food is prepared using sous vide cooking.
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