Bruce Yim began cooking in 1980 in Washington D.C at two of the city’s most established restaurants, Le Pavillon and La Fleur. It was this introduction into the restaurant business, which inspired Chef Yim to continue his apprenticeship in the culinary arts.
After Washington, Chef Yim continued his training in Philadelphia at Café Royal and then in New York where he cooked at the Polo Lounge and at the “21” Club. In 1985, he became interested in Northern Italian cuisine and cooked at Ristorante Harry Cipriani. His interest in this regional style of cooking led him to Bellini and then to Harry’s Bar in Venice, Italy. In 1990, Chef Yim moved to San Francisco where he became sous-chef at Wolfgang Puck’s Postrio and eventually executive chef at Bix and Ristorante Ecco.
In 1995, Chef Yim seized the opportunity to move to the Colorado’s Vail Valley to work at Sweet Basil Restaurant, long celebrated with the reputation of being one of Vail’s finest, with innovative cuisine rivaling that found in any major city. Here he helped shape an innovative cuisine and maintain the fine reputation Sweet Basil has celebrated over the years while expanding his culinary repertoire.
In January 1999, Chef Yim took over the position of Executive Chef at Sweet Basil and held that position for the next six years further enhancing the restaurant’s reputation as one of the best in the country.
In May 2006, Chef Yim partnered with Sweet Basil Master Sommelier Laura Williamson to open VinTabla Restaurant and Wine Shop in Tucson, Arizona, which they operated together for 4 years.
Bruce joined local restaurateur Janos Wilder in 2010, first at Janos’ Foothills Restaurant and then was the opening Executive Chef at Janos’ Downtown Kitchen + Cocktails where he has been for the last 2 years.
As Executive Chef of Hacienda Del Sol, Mr. Yim brings an extensive and varied culinary background to the AAA Four Diamond restaurant, The Grill at Hacienda Del Sol and the Terraza Garden Patio & Lounge.