Bruno Jamais is the quintessential French restaurateur with suave good looks, charming accent and debonair demeanor. Prior to opening Bruno Jamais Restaurant and Club in 2002, the 46-year-old Parisian born Jamais was an important fixture in the culinary world as the Maitre D at Restaurant Daniel. He is indebted to world-renowned Chef Daniel Boulud for not only teaching him English, but also giving him the opportunity to preside over one of the country’s finest venues for classic French cuisine. While at Daniel, he catered to patrons that included world leaders, society matrons, and A-list celebrities.
Following Restaurant Daniel, Bruno moved onto Alain Ducasse and then opened the eponymous Bruno Jamais Restaurant and Club in a beautiful 4,500 square foot townhouse on East 81st street that formerly housed Parioli Romanissimo.
The restaurant business is in Bruno’s blood, working from the age of 15 in his father’s restaurants in Paris and eventually moving on to other notable Parisian establishments such as Lucas Carton, and Le Doyen. Bruno Jamais Restaurant and Club was his first foray as an owner. He says that the most stressful part is, “maintaining the quality of the food and the dining experience, effectively promoting the establishment to an elite clientele, and the ever present awareness that in the cut-throat world of Manhattan dining, there is no room for mistakes.”
Bruno was well aware that to please an elite clientele, he had to deliver something extraordinary that surpassed a regular dining experience. To set the right ambiance, he enlisted renowned architect Tony Chi who combined a clubby living room style environment with the comfortable luxury of a first class dining room. The restaurant received the “Best Restaurant Design” Award by Hospitality Design Magazine for 2004. Bruno is a favorite discreet destination for luminaries such as Keanu Reeves, Former President Bill Clinton, Kim Cattral, Billy Baldwin, Chris Noth, and Spike Lee to name but a few.
Jamais was inspired to combine a first class restaurant with a nightclub during his time at Daniel when regular customers would inquire where they could go to drink and dance without leaving the Upper East Side. Bruno sought to model the ambiance of his restaurant after those in the South of France that effortlessly combine fine food with a sexy, glamorous and fun environment. Bruno spent a lifetime envisioning his dream restaurant. “I always had an idea of what I wanted. This is the kind of place I would go for a fun night out.” And from the looks of the hopping scene every night, he’s not the only one.