Bruce Wilson joined Paternoster Chop House as head chef in July 2011. He focuses on sourcing the highest quality ingredients and cooking them in a simple, yet delicious way. He is passionate about the provenance of ingredients and building a strong relationship with his suppliers.

After attending chef’s college, Bruce joined another D&D restaurant, Butler’s Wharf Chop House, in 2002, where he worked as senior chef de partie. He worked for Paul Merrett at the Greenhouse Restaurant in Mayfair for a couple of years as senior chef de partie on the larder and fish section. He then joined Merrett at The Farm Restaurant in Fulham, where he was appointed sous chef.

For three years from 2005 to 2008, Bruce was head chef at The Good Eating Company, before joining the Tate Modern as head chef of its restaurant in 2008. In 2010 he launched a restaurant and cookery school at The Gallivant hotel in Rye, East Sussex.