ICE-CREAM MASTER

Bruno Paris is also the story of three long-time friends, brought together by French excellence and a shared love for Vietnam.

First, of course, Bruno Aïm—a creative spirit with Asia deeply rooted in his soul. A pivotal encounter with Chinese entrepreneur Stanley Ho in the early 2000s would change everything, leading Bruno to delight discerning gourmets in Macau for 16 years.

Then comes Richard Long Dang Thanh, a renowned Parisian restaurateur since 1989 and the true guide of this adventure.

And finally Cyril, a determined and passionate entrepreneur, whose expertise in building and managing businesses allows Bruno to focus on what he does best: innovating and delighting.

From an early age, Bruno Aïm developed a deep passion for gastronomy and chose to make it his profession while still a teenager. In 1983, he specialized in the world of ice cream, becoming a pioneer in a field that was then scarcely represented in France.

After working with prestigious houses such as Dalloyau and Fauchon, followed by a formative stay in the United States, he founded his first laboratory in 1987 in Saint-Mandé, with the ambition of serving renowned institutions—from Le Train Bleu to the French National Assembly. Alongside his son, he took this vision further in 2011 by creating a 2,500 m² production facility near Rungis, enabling the export of his expertise across Europe.

Alongside these ventures, Bruno Aïm has continuously championed the art of ice cream within the Confédération Nationale des Glaciers de France, of which he has been President since 2019. He is also actively involved as a tasting judge for the Meilleurs Ouvriers de France – Glacier competition and contributes to the transmission of excellence through various professional training institutions.