One day, the first week after we’d opened the restaurant, a woman who claimed to be a psychic says to tell the owner that you have a ghost here, but that it’s a good ghost, and he will love you because you're going to do a lot of good. This restaurant will not only be a success, but it will receive all the honors - be written up in all the local and international publications and that a president would dine here as well as some of the most famous people in the world. “Thanks,” I said, “I’ll be sure to tell him,” thinking to myself, where do these people come from? It all came true, and after so many years that woman, now a friend still come for lunch, but let me start closer to the beginning.

After World War II there was very little work in Italy, during the war my grandparents were shepherds and always give milk and cheese to the people who need the most in town, and ate polenta every day because it was so cheap. Today it's a delicacy in the Italian restaurants around the world but was not enough to feed a new growing family like my mamma and dad were starting to do. So my parents packed up and moved to France, where lot immigrants from all over Europe, like Italy, Poland & Spain were going to work the land to pick up potatoes and beets in the north part of it, 1 hour from Paris. I was born there in Laon, France, and raised there until I was 11 years old. It was not easy for my family, not much money and seven children. My brothers and I got clothes from our neighbor most of the time, because no way mamma and dad could shop for the whole family. But it wasn't that bad. I was able to go to school with clothes, instead of none. Consequently I learned the French language which would be instrumental one day in my move up the ladder and into the position of maitre d’ at the famous restaurant in Brea, California, La Vie en Rose. One day after 22 years in France my parents simply got homesick for their home and family members. My grandparents on my mother's side were still alive. My father was not as lucky. He had lost his mamma and dad at the age of 11 and was an orphan with 3 sisters and 2 brothers at that young age. My mamma's family lived in the Verona area, the city of Romeo and Juliet. They returned to Italy in 1967 where the rest of my family remained after the war and I now had to learn another language, Italian. It could be argued that because of that move back to Italy, I now own and operate this Italian restaurant. We had a large family, you see, 5 boys and 2 girls and mamma and dad, and someone suggested to my parents that they could take advantage of that fact and open a restaurant and motel complex. The thought being, that with all those children, they'd have a built-in staff. My parents agreed and I began to learn the restaurant business and the discipline of good work habits, habits that I called on time and again as I grew up in this business. I worked in my family’s restaurant until I was 20. I was the only one besides my mamma. My dad was a truck driver and all the money he made, he saved to build what today is our home in Italy. My 2 sisters and a brother got married and left the house to start their own family. I was left alone almost all the time with my 3 younger brothers who were no help because of their younger age. Well mamma and I made it anyway. It would be too long a story to tell what I was doing but to make a long story short, I can say that a few times I was the chef, the waiter and the bartender all at the same time! If someone asks me about my experiences in the restaurant life, I still dream some nights of that place called Bar Cristallo.

At the age of 20, I was required to serve in the air force. Before I left for my year in the service, my parents asked me if they should save the restaurant so that I could take it over when I returned. To which I replied, “Absolutely not! I never want to see another restaurant in my entire life.” As I was growing up, while other young people my age were out on dates and such, I was always working. I went to school until one in the afternoon and then went straight to work and worked until two in the morning doing my homework behind the counter. I also worked in the dining room and functioned along with the occassional help of my sister Flavia and sister in law Fiorenza, in all the capacities of the restaurant business, including room service for our little ten-unit motel. My “days off” were from two in the afternoon on Sunday until five in the afternoon on the same day. And that was it. When they asked me if I’d like to continue with the business when I returned, all I could think of was, “Oh no I never want to be in this business again!” Was I wrong!!! Of course, when I returned, the first thing I did was to go out and look for a job in a restaurant. I became a waiter at a truck stop trattoria and few years later I worked at the private airport restaurant in Verona City.

Knowing that at that time I was Maitre‘d, my sister Stella who lived in Orange County told me that a great French restaurant just open not far from where she lived and if I decide to move to America with her I might apply there. The name of that restaurant is La Vie en Rose, in Brea which today I considered my favorite place in the world. That was 1980. I did quit my job in Italy and was on my way. Why? In 1975, when I was still working at my family restaurant, my sister got me a ticket to come in vacation to visit her. I stayed for one month but had to go back because I was called to the air force. I never forgot that month I had here. Not only to see a new country but the thing I remember most was how polite the people were. Thank you, hello, good bye, nice to see you. I have to be honest, some people tell me that this kindness sometime is phony, but guess what? I still like it a lot, it's much better that to live in place where people are nice, phony or not that live where people are rude or swear, etc.

But one difficulty I had and somehow underestimated was the importance of understanding a country’s language in a business where people are going to ask you questions. I was very excited when I applied for the job at La Vie en Rose. I think my enthusiasm showed because they called me back within days. They asked me when I could start. I wanted to start that very day. I was 25 years old, in a country where I couldn’t speak the language; I couldn’t read a newspaper, understand movies or watch TV and know what they are talking about. I wasn't stupid, but it wasn't easy, I was bored to death after only few weeks I was here and I wanted to work. Work is a major part of my life, I don't think there are too many people who work jobs an average of 15 hours a day, 7 days a week. If you get used to it and you stop it, you will get very bored… Fortunately my little niece Cathie and nephew Sylvano would help me with understanding and learning this new language. We would sit on the bed and go over words and phrases in English. I yearned to get to work, after all I spoke fluent French and Italian, I loved being with people and I wanted to go out into this new world and do something with my life and not stay home doing nothing.

When I arrived at my new job I couldn’t wait to talk to someone, anyone. It wouldn’t matter what we talked about. I got my wish as soon as I arrived. The manager walked up to me and in perfect French said, “Put on an apron, you’re our new dishwasher.” Now someone else with my experience may have been insulted to take a ‘lower level’ job. Not me. I was thrilled, they hired me in a beautiful restaurant where I would work with people in the United States of America! I had a job. On my first day at work a busboy quit. I think the manager knew my resume so I was given his position instead of washing dishes. I have to say, it didn't take me long to become a waiter. I remember a few chefs who were trying to help me at that beginning. One was Pierre, who now is a chef at Belair Country Club. Another is Jean Pierre who's now a chef at the Ritz Carlton in San Francisco, and one Francis who is chef at San Diego Country Club. I have to say' "Bravo!" and "Thank You" to each of them. They're some of the best chefs in the country today. Eventually I became a waiter at lunch and then a waiter at dinner. I remember my first table was table 17. It was my lucky number, well a 7 is in there. I was born on Sunday, the seventh day of the week, the 7 of October, at 7 am. Anaheim White House's address is 887, one of my dearest friends was born on 7/7/77. I think that number is always with me.

My English was improving (some friends of mine said it never did!). When I was still working as a busboy, a customer asked me for a doggie bag. In Europe, such a request would never be made. It’s just not customary. This doggie bag request didn’t make any sense to me. I thought that it was meant as an insult to the Chef and that the food wasn’t fit for a dog. So I promptly put what remained of the gentleman’s big juicy filet mignon in the trash can! After awhile the customer politely asked me about his filet. After I told him what I had done with the filet, the manager explained to me what a doggie bag was; well I had to learn in someway. Ha ha. The Chef prepared a new steak for the customer and I endured the laughter from my co-workers. I was a little embarrassed that the staff laughed, but that experience only made me more determined to learn the language faster and better.

With my various promotions, from dishwasher, to busboy, to waiter at lunch, waiter at dinner, I gained confidence and really felt as if I was on my way up. After 3 years, La Vie en Rose wanted a Maitre‘d. The employees were asked who was the best of the best, it was mentioned that I had been the best waiter in the dining room for the last 2 years, my sales were great and a lot, I mean, a lot of customers always asked for my station. You can ask Clemie, the hostess with the mostest, who still works there after 23 years, how much I miss working with her. If it wasn't for my partner who owns La Vie en Rose, I would have stolen her and made her work here at Anaheim White House. I love that woman. She taught me so much about being at the door to welcome people that after so many years I still have not found anyone half as good as she is. Go check her out, she's still there, what more can I say? The year was 1983. I was then given the honor of becoming the first Maitre‘d at La Vie en Rose. Of course as a young man, I thought that I knew a lot of things about the restaurant business. But I still had a lot to learn as I was soon to find out.

While I was the Maitre‘d that year I remember serving this one certain gentleman who come for dinner alone, it was on table 14, I think. He was very kind and I thought that perhaps he was a businessman, traveling and away from his wife and family, he did speak French which I enjoy the conversation with him. I tried to keep him company and I have great memories of a nice man. He came in quite a few times and we would strike up long and interesting conversations especially about the restaurant business. What I didn’t know is that he was interested in purchasing the restaurant. One day he walked in the door and told me, Hi I am the new owner, my new boss. It shocked and frightened me a little. Along with the rest of the staff I worried about what changes he would make it, will I keep my job?

The year was 1984 and the gentleman was Louis Laulhere. I was very fortunate; he liked me I think… and he's a nice man, today one of my best friends. His family is my family, you know what I mean. He kept me on. Over the years I have learned 75% of what I know from this, at that time, unknown gentleman.

His philosophy was that the restaurant wasn’t doing as well as it should be and he believed that he could turn La Vie en Rose into one of the best, if not the best, French restaurant in southern California. And he did just that. He felt that the food was not that good and the service, although good, was still weak and needed to be much more professional if it were to succeed. With me as his right hand man and him as my mentor, we rebuilt the staff, the menu, the attitude and the essence was to be the New La Vie en Rose. He taught me the service point of view. He had worked all over at some of the finest restaurants: New York, Chicago, and Dallas even Canada. The French Room at the Adolfus Hotel in Dallas, for instance was the best in the country at the time and he had been the dining room manager there, he knew what he was doing, believe me. The first few weeks, he would "86" this and "86" that, fire this person and hire that one. You could hear him saying, “This is not the way to do it…that is not the way to do it.” Then he changed the chef and that was the last piece of the puzzle. Things began to turn around. What can I say about that first year with him? I learned more that year than the last 15 in the business, and the trust? Listen to this one. One day, a very memorable, very busy Mother's Day, the chef who was working with us at that time did not show up for work, need I say more? Trouble day for me as maitre d…at 11pm at night that chef show ups and asks me how much reservation we had for tonight service? When service was over there were more than a few unhappy people. That same night I picked up the phone and called the boss and asked if I could fire the Chef. With no hesitation the answer was, "Yes, you can, if you think it's appropriate." That day I knew that I could trust the boss and that he was behind me 100%. That boss today is part of my daily life as well as his wife and children. And that Chef was fired.

In 1986, I was awarded “Maitre‘d of the Year” by the Southern California Restaurant Writers, the "academy awards" of the restaurant industry. What a day for me, I was in shock. Me? Maitre'd of the year for Southern California? Was I dreaming? When my sister in law jumped up and hugged me, I knew that it was for real. One of my brothers was here on vacation and it made that day even more special to have some family from Italy there with me. One of the most beautiful, rewarding days in my life. Thank you, Fifi, Doris, Jeri and the other critics who voted for me. Soon after, in 1987, someone called me at La Vie en Rose and said that a restaurant in Anaheim called Thee White House was for sale. I knew a little about the place, but didn’t have the money to make such a buy. I was only the Maitre ‘d at La Vie en Rose and had only been in the country for a short time. I went to Louie, my boss, and asked him to check it out for me. He went to dinner there and fell in love with the building, like I did the first time I was there. I'm still in love with it. He knew there would be some problems, but it was one of the most beautiful restaurants in Orange County and it appealed to us. That year a few people had tried to hire me because of my award, but each time I got propositioned I always asked my boss for some advice to help me with the decision. I always ended up staying at La Vie en Rose. But Louis knew that my time was coming, and I was getting ready to start my own venture. Thank God, with his help, I made the right choice to ask him to help me. It was so sad to leave La Vie. I wondered how I could leave this place? I did felt like when I left my mamma in Italy - very sad. I had tears in my eyes, Clemie did, too and Debbie, one of my favor waitresses. The last night I worked there was August 21 1987, but I was leaving to grow up somewhere not that far away. Jim Stovall was selling the restaurant, and I have to say that without his help, I'm not sure if would be the new owner today. Mr. Stovall and a bank helped me through the process of buying the restaurant. I give credit to Jim, he did a phenomenal job of converting the 1909 house into a restaurant.

In 1989, two years later, I bought the property. We went to the bank and we didn’t have much, but we had enough for a down payment. We reminded them that we had good reputations as restaurateurs. We offered the mortgage; showed them the restaurant had been doing ok. We’d been written up in the local newspaper and so had I. The articles in the paper, the awards, the books, this showed them at the bank that we had the potential for success and they gave us the loan.

When I took over, I completely redesigned the menu to represent contemporary Northern Italian cuisine, with a tendency towards the French. No heavy red sauces, more herbs & olive oil. We refer to it as Northern Italian with a French touch for the California and international palate. It’s a wonderful combination - tradition mixed with style.

Over the years I decided to give back what this country has given me, love and success.

I'm involved with lots of organizations who help the poor, especially the Boys and Girls Clubs of Anaheim. This year, I founded "Caterina's Girls" Club in honor of my mama who always loved her children so much and worked so much in her life for us. This club is to help the underprivileged girls of Anaheim. I try to reach my customers to help me to raise money to help those who really need it. It's working very well, thanks to you all. Without you, I can't do it. I also support "Paint Your Heart Out" who helps paint the houses of low income elderly. Over the last 10 years we raised more than half a million dollars. We're doing very well, and you should see the happiness of these elderly, their smile is worth a million bucks. All these great fundraisers make me very, very happy. Because of all the charity work I do, I was nominated citizen of the year by the Cypress College Foundation for the city of Anaheim. I'm so honored by this, thank you. I keep making changes to the Anaheim White House, while always keeping with the tradition of the home itself. Most recently we've completely remodeled the restaurant. We have beautiful new floors and wall coverings. We have the finest tablecloths and matching chair covers. We are serving with new china and silverware. I always change things because I don't want my customers to be bored with the same look. Believe me, no one can say that - the restaurant never looks the same! Have you seen our new presentation? I travel the world, anyone can cook a filet or a salmon but the way is presented? It makes yummier… This restaurant is the place to have fun, taste the finest food and good wine. The place to be seen. After 16 years, we've won every award possible in our industry, we have major local and international articles in newspapers, we've been feature in national and international TV. We've done catering all the way to Bora Bora, Atlanta and other cities. We've had some of the most famous people in the world come to have dinner here, including president Jimmy Carter, we've done a catering for Madonna, and I have met lots and lots of new friends and customers who are the ones who are the most dear to me. Remember the beginning of my story? That lady who spooked to me the first week I was here as new owner? It all happened. I'm not sure if this is the kind of restaurant where dreams can be made and do come true, but one thing I am sure and positive of, this country is the kind of place where a young man coming to America with $200 in his pocket can make his dreams come true.

Bruno