Romel Bruno

Location: Portland, OR

Romel Bruno is a professional cook, recipe developer, and writer from New York City. After dropping out of high school, he washed dishes in restaurants across the city before he got the chance to be a prep cook at Brooklyn Fare. This trajectory changed his life forever as he pursued and fell in love with cooking. He began writing, developing recipes, and creating food videos after he was laid off in 2020, which helped him realize there was another avenue for creativity. Since then, his work has been featured in New York Times Cooking, TodayFood, and Food52. From the highbrow to the lowbrow (foie to hot cheetos! bacon egg and cheese to eggs Benedict!) he leaves no stone unturned in his writing and recipe development.

Experience

He has worked at numerous restaurants, including Mission Chinese Food and Pig and Khao. He currently works at Kann, Gregory Gourdet's celebrated Haitian restaurant in Portland, Oregon.

About Serious Eats

Serious Eats, a Dotdash brand, is an award-winning food and drink website visited by over 7 million hungry readers every month. Our audience comes to us for rigorously tested recipes, science-driven cooking techniques, robust equipment reviews, and stories that offer cultural and historical context to the foods we love to eat.

Dotdash is among the largest and fastest growing publishers online, and has won over 50 awards in the last year alone, including Digiday's 2020 Publisher of the Year. Dotdash brands include Verywell, Investopedia, The Balance, The Spruce, Simply Recipes, Serious Eats, Byrdie, Brides, MyDomaine, Lifewire, TripSavvy, Liquor.com, and TreeHugger.