Bruno Goussault

Bruno Goussault (born 26 January 1942) is a French scientist, economist, inventor, and chef. He is best known for developing and promoting the modern sous-vide (French for "under vacuum") method of cooking. Before becoming the Chief Scientist at Cuisine Solutions in 2000, Bruno worked as a consultant helping to create sous-vide cooking manufacturing facilities in the United States, France, Chile, Brazil, and Norway. In addition to his work with Cuisine Solutions and CREA, Goussault is on the board of the Association of Chemists, Engineers and Managers of Agricultural and Food Industries.

In October 2025, in partnership with chef Patrick Ogheard and his team at the EHL, he published his knowledge and story in a book entitled ‘La cuisson à juste température’ (Cooking at Precise Temperature). .

Cuisine Solutions Goussault has been the Consultant of Cuisine Solutions (originally called Vie de France) since 1989, when he was hired by Stanislas Vilgrain to design a new system for producing high-quality sous-vide food on an industrial scale.