Career
Bruneteau became Chief Cook on the Move Files Australian Venture. He then worked in the kitchens of the Sydney Opera House. lieutenant was the first "Australian" restaurant listed in the Yellow Pages.
Bruneteau experimented with various native ingredients supplied by small-scale regional suppliers and wholesalers of bushfoods.
This included products like riberry, Dorrigo Pepper, tetragon (warrigal greens), lemon myrtle, Wattleseed and Illawarra plum. In 1989, when visiting Australia, French Master Chef, Paul Bocuse paid tribute to Bruneteau"s role in developing an Australian cuisine.
In 1991, Bruneteau and Dowling opened Riberries - Taste Australia restaurant, in Darlinghurst, Sydney. In 1996, Bruneteau published many of his ideas and culinary experiences with bushfood in a popular and award winning book titled, Tukka, Real Australian Food.
Bruneteau then moved to Paris, France where he became the chef in two Australian themed restaurants, the Bennelong and Woolloomooloo.
He has recently returned to Australia and again is playing a leading role in Sydney"s culinary forefront.
