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Thriving
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Bruno Schuyten
Food Guru
Hometown: Liege, Belgiumn
Training: master' s degree-equivalent in French Gastronomy, certified chef, managerial degree, certified in aromatherapy, and in the process of life coaching certification.
Talents: cooking (of course), handy with practically anything (with the exception of music to my dismay), learning (fast and broad), avid listener and storyteller.
Time in SZ: 7+ years
Favorite lazy day activity: listening to podcasts or real life stories, reading books or exercising (roller-skating, rock climbing, etc.)
Occupation: Independent Holistic Wellness Educator
Bruno is a happily retired chef, enjoying his newly found passion for learning and sharing his discoveries for healthy living with everyone willing to listen, after having overcome depression, homelessness and multiple drug addictions (alcohol, cigarettes, etc.) caused by the tragic loss of multiple family members and friends while living abroad.
Through all of those challenges, he discovered that life without a feeling of belonging is borderline worthless and has since built an international tribe of humanitarian, uplifting, positive and health- oriented entrepreneurs, and is focused on giving back to the community (be it expat or local) by serving the people wherever his services may be needed. He is a board member of a charity in Uganda, and has also created the first international volunteers team in Shenzhen sponsored by the Yanshan community in the Zhaoshang subdistrict of Nanshan and supports a local charity in Guangdong Province.
Q&A
What are your favorite foods?
B: Being a trained chef in French and Italian cuisines, I am a meat lover with a big tendency for savory meats (think salami, Parma hams and all kinds of raw cheeses) and sweets with a heavy hint of buttery creaminess (certainly including Belgian chocolate, and the fondant version is my favorite treat. I also have a hard time saying no to a good ice cream accompanied by heavy buttery caramel and other such really flavorful pleasures). That being said, I'm fond of slight notes of bitterness (think the bitters in cocktails or the peel of an orange) and the tart feeling of an acetic lemony sourness. The best bribery for me is for sure covered in dark bitter chocolate and stuffed with creamy sourness, like a good lemon cheesecake, though with time and having had to overcome so many health challenges, I've learned to appreciate a healthier variety of the same pleasures. But I still sin every now and again by indulging (once a chef, forever a chef).
What are your favorite foods?
B: Being a trained chef in French and Italian cuisines, I am a meat lover with a big tendency for savory meats (think salami, Parma hams and all kinds of raw cheeses) and sweets with a heavy hint of buttery creaminess (certainly including Belgian chocolate, and the fondant version is my favorite treat. I also have a hard time saying no to a good ice cream accompanied by heavy buttery caramel and other such really flavorful pleasures). That being said, I'm fond of slight notes of bitterness (think the bitters in cocktails or the peel of an orange) and the tart feeling of an acetic lemony sourness. The best bribery for me is for sure covered in dark bitter chocolate and stuffed with creamy sourness, like a good lemon cheesecake, though with time and having had to overcome so many health challenges, I've learned to appreciate a healthier variety of the same pleasures. But I still sin every now and again by indulging (once a chef, forever a chef).
What are your favorite foods?
B: Being a trained chef in French and Italian cuisines, I am a meat lover with a big tendency for savory meats (think salami, Parma hams and all kinds of raw cheeses) and sweets with a heavy hint of buttery creaminess (certainly including Belgian chocolate, and the fondant version is my favorite treat. I also have a hard time saying no to a good ice cream accompanied by heavy buttery caramel and other such really flavorful pleasures). That being said, I'm fond of slight notes of bitterness (think the bitters in cocktails or the peel of an orange) and the tart feeling of an acetic lemony sourness. The best bribery for me is for sure covered in dark bitter chocolate and stuffed with creamy sourness, like a good lemon cheesecake, though with time and having had to overcome so many health challenges, I've learned to appreciate a healthier variety of the same pleasures. But I still sin every now and again by indulging (once a chef, forever a chef).
What are your favorite foods?
B: Being a trained chef in French and Italian cuisines, I am a meat lover with a big tendency for savory meats (think salami, Parma hams and all kinds of raw cheeses) and sweets with a heavy hint of buttery creaminess (certainly including Belgian chocolate, and the fondant version is my favorite treat. I also have a hard time saying no to a good ice cream accompanied by heavy buttery caramel and other such really flavorful pleasures). That being said, I'm fond of slight notes of bitterness (think the bitters in cocktails or the peel of an orange) and the tart feeling of an acetic lemony sourness. The best bribery for me is for sure covered in dark bitter chocolate and stuffed with creamy sourness, like a good lemon cheesecake, though with time and having had to overcome so many health challenges, I've learned to appreciate a healthier variety of the same pleasures. But I still sin every now and again by indulging (once a chef, forever a chef).
What are your favorite foods?
B: Being a trained chef in French and Italian cuisines, I am a meat lover with a big tendency for savory meats (think salami, Parma hams and all kinds of raw cheeses) and sweets with a heavy hint of buttery creaminess (certainly including Belgian chocolate, and the fondant version is my favorite treat. I also have a hard time saying no to a good ice cream accompanied by heavy buttery caramel and other such really flavorful pleasures). That being said, I'm fond of slight notes of bitterness (think the bitters in cocktails or the peel of an orange) and the tart feeling of an acetic lemony sourness. The best bribery for me is for sure covered in dark bitter chocolate and stuffed with creamy sourness, like a good lemon cheesecake, though with time and having had to overcome so many health challenges, I've learned to appreciate a healthier variety of the same pleasures. But I still sin every now and again by indulging (once a chef, forever a chef).
Bruno's picks
Price
address
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Bars and Restaurants
Bars and Restaurants
Bruno Schuyten
Food Guru
Hometown: Liege, Belgiumn
Training: master' s degree-equivalent in French Gastronomy, certified chef, managerial degree, certified in aromatherapy, and in the process of life coaching certification.
Talents: cooking (of course), handy with practically anything (with the exception of music to my dismay), learning (fast and broad), avid listener and storyteller.
Time in SZ: 7+ years
Favorite lazy day activity: listening to podcasts or real life stories, reading books or exercising (roller-skating, rock climbing, etc.)
Occupation: Independent Holistic Wellness Educator
Bruno is a happily retired chef, enjoying his newly found passion for learning and sharing his discoveries for healthy living with everyone willing to listen, after having overcome depression, homelessness and multiple drug addictions (alcohol, cigarettes, etc.) caused by the tragic loss of multiple family members and friends while living abroad.
Through all of those challenges, he discovered that life without a feeling of belonging is borderline worthless and has since built an international tribe of humanitarian, uplifting, positive and health- oriented entrepreneurs, and is focused on giving back to the community (be it expat or local) by serving the people wherever his services may be needed. He is a board member of a charity in Uganda, and has also created the first international volunteers team in Shenzhen sponsored by the Yanshan community in the Zhaoshang subdistrict of Nanshan and supports a local charity in Guangdong Province.
Q&A
What are your favorite foods?
B: Being a trained chef in French and Italian cuisines, I am a meat lover with a big tendency for savory meats (think salami, Parma hams and all kinds of raw cheeses) and sweets with a heavy hint of buttery creaminess (certainly including Belgian chocolate, and the fondant version is my favorite treat. I also have a hard time saying no to a good ice cream accompanied by heavy buttery caramel and other such really flavorful pleasures). That being said, I'm fond of slight notes of bitterness (think the bitters in cocktails or the peel of an orange) and the tart feeling of an acetic lemony sourness. The best bribery for me is for sure covered in dark bitter chocolate and stuffed with creamy sourness, like a good lemon cheesecake, though with time and having had to overcome so many health challenges, I've learned to appreciate a healthier variety of the same pleasures. But I still sin every now and again by indulging (once a chef, forever a chef).
What are your favorite foods?
B: Being a trained chef in French and Italian cuisines, I am a meat lover with a big tendency for savory meats (think salami, Parma hams and all kinds of raw cheeses) and sweets with a heavy hint of buttery creaminess (certainly including Belgian chocolate, and the fondant version is my favorite treat. I also have a hard time saying no to a good ice cream accompanied by heavy buttery caramel and other such really flavorful pleasures). That being said, I'm fond of slight notes of bitterness (think the bitters in cocktails or the peel of an orange) and the tart feeling of an acetic lemony sourness. The best bribery for me is for sure covered in dark bitter chocolate and stuffed with creamy sourness, like a good lemon cheesecake, though with time and having had to overcome so many health challenges, I've learned to appreciate a healthier variety of the same pleasures. But I still sin every now and again by indulging (once a chef, forever a chef).
What are your favorite foods?
B: Being a trained chef in French and Italian cuisines, I am a meat lover with a big tendency for savory meats (think salami, Parma hams and all kinds of raw cheeses) and sweets with a heavy hint of buttery creaminess (certainly including Belgian chocolate, and the fondant version is my favorite treat. I also have a hard time saying no to a good ice cream accompanied by heavy buttery caramel and other such really flavorful pleasures). That being said, I'm fond of slight notes of bitterness (think the bitters in cocktails or the peel of an orange) and the tart feeling of an acetic lemony sourness. The best bribery for me is for sure covered in dark bitter chocolate and stuffed with creamy sourness, like a good lemon cheesecake, though with time and having had to overcome so many health challenges, I've learned to appreciate a healthier variety of the same pleasures. But I still sin every now and again by indulging (once a chef, forever a chef).
What are your favorite foods?
B: Being a trained chef in French and Italian cuisines, I am a meat lover with a big tendency for savory meats (think salami, Parma hams and all kinds of raw cheeses) and sweets with a heavy hint of buttery creaminess (certainly including Belgian chocolate, and the fondant version is my favorite treat. I also have a hard time saying no to a good ice cream accompanied by heavy buttery caramel and other such really flavorful pleasures). That being said, I'm fond of slight notes of bitterness (think the bitters in cocktails or the peel of an orange) and the tart feeling of an acetic lemony sourness. The best bribery for me is for sure covered in dark bitter chocolate and stuffed with creamy sourness, like a good lemon cheesecake, though with time and having had to overcome so many health challenges, I've learned to appreciate a healthier variety of the same pleasures. But I still sin every now and again by indulging (once a chef, forever a chef).
What are your favorite foods?
B: Being a trained chef in French and Italian cuisines, I am a meat lover with a big tendency for savory meats (think salami, Parma hams and all kinds of raw cheeses) and sweets with a heavy hint of buttery creaminess (certainly including Belgian chocolate, and the fondant version is my favorite treat. I also have a hard time saying no to a good ice cream accompanied by heavy buttery caramel and other such really flavorful pleasures). That being said, I'm fond of slight notes of bitterness (think the bitters in cocktails or the peel of an orange) and the tart feeling of an acetic lemony sourness. The best bribery for me is for sure covered in dark bitter chocolate and stuffed with creamy sourness, like a good lemon cheesecake, though with time and having had to overcome so many health challenges, I've learned to appreciate a healthier variety of the same pleasures. But I still sin every now and again by indulging (once a chef, forever a chef).
Bruno's picks
Other recommendations
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