Chef Giuseppe Brucia

By the age of ten, Giuseppe Brucia was attending culinary school in Palermo, Sicily.  Graduating at thirteen from Instituto Alberghiero Profesionale, he served as apprentice at Bagutta Ristorante in Milan.  With his long family tradition and superb culinary training, Chef Giuseppe began his lifelong culinary career quickly becoming an award-winning chef in Italy and later in the United States.

In 1976, after working in Italy, Germany and Switzerland, Giuseppe introduced his brand of Italian food in Shreveport with the opening of Firenze Ristorante.  In the last thirty-one years, Giuseppe has elevated the art of fine Italian and Mediterranean cuisine in Shreveport-Bossier City.  His inspiration and accomplishments have culminated in the creation of Ristorante Giuseppe- and experience that celebrates intimate dining with family and friends together with the graceful art of cooking.