Bruce Dillon Email & Phone Number | Brought up in Kingston, Jamaica, travels from Iceland to Spain, Mexico to Central America, and throughout Oceania. I bring nearly 30 years of experience with highly respected Hotel and restaurant companies. Past regional credits include Schwartz Brothers Restaurant, and Noble House Hotels and Resorts. Served as Chef de Cuisine, Chef and brand developer for SBR (Cucina-Cucina, Spazzo & Daniels Broiler concepts to name a few) . Food and beverage director, corporate F&B director and VP of F&B (Nobel House Hotels). Holding a corporate chef appointment at Tommy Bahamas, and heading my own restaurant consultancy, the Metamorphous Group, among others. Relocated back to Seattle, in 2006 from Florida after developing menus for Bice Bistro 52 in Delray Beach, Fla., and working as a corporate chef for Bice’s Grand Café in Sedona, Az. & Miami Beach, Fla.

Bruce Dillon

Brought up in Kingston, Jamaica, travels from Iceland to Spain, Mexico to Central America, and throu...
Snoqualmie, Washington, United States

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Bruce Dillon’s Email bdillon@snocasino.com

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Bruce Dillon’s Location Snoqualmie, Washington, United States

Bruce Dillon’s Current Industry Snoqualmie Casino

Bruce Dillon’s Prior Industry Marzul Restaurantpan Pacific Hotelseattle Wa | Tommy Bahama

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Executive Chef

2011-06-01 00:00:00 - Present

Exeutive Chef

2006-08-01 00:00:00 - 2008-03-01 00:00:00

Corporate Chef

2002-04-01 00:00:00 - 2004-10-01 00:00:00

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Bruce Dillon is a Brought up in Kingston, Jamaica, travels from Iceland to Spain, Mexico to Central America, and throughout Oceania. I bring nearly 30 years of experience with highly respected Hotel and restaurant companies. Past regional credits include Schwartz Brothers Restaurant, and Noble House Hotels and Resorts. Served as Chef de Cuisine, Chef and brand developer for SBR (Cucina-Cucina, Spazzo & Daniels Broiler concepts to name a few) . Food and beverage director, corporate F&B director and VP of F&B (Nobel House Hotels). Holding a corporate chef appointment at Tommy Bahamas, and heading my own restaurant consultancy, the Metamorphous Group, among others. Relocated back to Seattle, in 2006 from Florida after developing menus for Bice Bistro 52 in Delray Beach, Fla., and working as a corporate chef for Bice’s Grand Café in Sedona, Az. & Miami Beach, Fla.