Chef Q&A: Chef Bruno Fonseca

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Located in an area surrounded by corporate restaurants, Millenia 106 is Chef Bruno Fonseca’s latest venture, a restaurant out to prove that locally sourced food can be not only flavorful, but reasonably priced.

What cuisine is your specialty?

At Millenia 106 we are cooking American cuisine with locally sourced ingredients. The food is well thought of, planned and reimagined from what might be expected. You may see a play on peas and carrots, or dumplings (gnudi), roasted chickens, plus LOTS of local fish from Cape Canaveral, northern oysters, etc… all created with the hope that our guests will make dining with us a tradition.

What’s your favorite local restaurant other than your own?

Border Grill (Mexican) and Pizza Bruno. They are both locally owned and operated restaurants with fresh and delicious foods  made by great people.

What’s your go-to meal at home?

A light tomato sauce with lots of fresh tomatoes, garlic, olive oil and basil.  Simple and delicious.

Where do you shop locally for interesting ingredients?

Winter Garden Farmers Market, and lately Winter Park Farmers Market.

Which kitchen gadget could you not live without?

I always cook with a spoon.

What was your favorite bagged lunch as a kid?

My mother often sent me with fresh tuna salad sandwich or chicken pâté on French bread. Both a very common thing for kids back in Brasil.

What’s your most guilty junk-food pleasure?

Chips and salsa or pistachio ice cream. I eat way more of those than I should, if the opportunity presents itself.

What 3 things are in your fridge at all times?

I have more than 3.

Florida Beer, salsa, hummus (for my 10-year-old), black beans and rice (for my 4-year-old), salamis, cheese, and an occasional left-over roasted chicken.

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