Rick Bruno, Chef/Owner of Bruno’s on Fourth restaurant has been stirring the pot in the kitchen since his early years growing up in Belmont, California.
His love of food began at an early age in the Serra High School Cafeteria in San Mateo. After completing an apprenticeship program at San Francisco City College, he landed the sought-after position of Chef de Cuisine with renowned Chef Gary Danko at Chateau Souverain Winery in Geyserville. It’s there that he met his future wife Linn.
Rick’s travels took him to such restaurants as David Paul’s Lahaina Grill in Maui, Flagstaff House in Boulder, Colorado, All Season’s Café in Calistoga and Valhalla in Sausalito. His catering career began in 1993 with Christopher’s Catering in San Francisco. There he began cooking for the Bohemian Grove members at their summer retreat in Monte Rio, a position he holds to this day.
Rick and his wife Linn now own and operate Bruno’s on Fourth, a cozy little neighborhood restaurant serving upscale American comfort staples like flat-iron steak and fries, pulled pork sandwiches with slaw and jalapeño aioli, and macaroni-ham casserole.
Bruno’s on Fourth serves American comfort food perfect for a special occasion or any day of the week.
With specialties such as homemade meatloaf and mashed potatoes, creamy four-cheese macaroni and cheese, and BLT wedge salad with chunky blue cheese dressing, you can’t go wrong.