About Bernard - Executive Chef
While growing up in Nice, France, Bernard knew his calling would be in the culinary industry. From the age of 15, his influences included both his grandfather Pastry Chef and father who owned a fish shop.
After an apprenticeship at the Lycee Hotelier de Nice and made his start at the Restaurant la Chevre d’or, Chef Bernard worked in an array of establishments from the southeast of France, Paris where he worked in three Michelin Star Restaurants (Taillevent, Lucas carton) then to the UK as well as Russia.
Chef/Owners Bernard and Shannon Brunet
Dreaming of working in America, Bernard accepted a position in the cruise industry and met his wife, Shannon, an essential partner in bringing their restaurant to life. There is no one favorite style of cooking that defines Bernard’s efforts in the kitchen and the essential ingredient is literally the love and passion he brings to each dish.
Bernard takes an eclectic approach, preparing traditional meals and creating fusion concepts prepared with a French spirit. Chef Bernard embraces his colleagues, encouraging them to look to him to lead. When visiting Global, Bernard recommends the Nero Risotto as well as the Cumin Lamb tenderloin accompanied with spiced baked eggplant.
About Shannon - Front of House
Shannon is a native of Boone, North Carolina and has had many years of experience in the service industry; her experience will be utilized in Global’s operations in the following: reservations, special event planning, dining room set-up, hostess to guests and parties, managing dining room and bar/lounge area.
Shannon was an Entertainer/Social Hostess for Commodore Cruise Line for 8 years, working all over the world. She organized and hosted special events on Board the S/S Enchanted Isle, Renewal of Wedding Vows, Repeat Passenger Party, and Captain’s Cocktail Party to name a few. In preparation for these parties, she was part of planning for food and beverage from 400-850 passengers.
Working closely with the Captain, Hotel Manager, Restaurant Manager, Food and Beverage Manager, and Executive Chef (all of which were different nationalities) in the orchestration of these events. Shannon was also responsible for invitations and seating arrangements at the Captain’s table on Formal nights. She is extremely excited to share her knowledge and experiences of international dining and cuisine with Charlotte, North Carolina.