Fresno – Employees of Bulle, the city’s newest fine‑dining establishment, have come forward with allegations that the restaurant has struggled to meet payroll and pay its suppliers. The claims contradict statements made by co‑owner Tom Miller, who told Fresnoland that only five of roughly 120 staff members received bounced checks.
Employees say the problem is wider
Former sous chef Christian Billman told Fresnoland that at least double the number of workers experienced bounced paychecks. He said the issue was ongoing during the restaurant’s five‑month operation and that staff could not rely on timely wages.
Billman described one incident in which a replacement check he received was also un‑cashable because the restaurant’s account lacked funds. He eventually received cash after pressing the issue, but the experience left him “very frustrated.” A second bounced check occurred after he quit, delaying his final pay until the following Monday.
Vendor payments and menu quality suffer
According to Billman and former executive chef Max Wasco McCarthy, unpaid vendor invoices forced Bulle to shift from premium ingredients to lower‑cost alternatives. “We went from Ora King salmon, dry‑aged whole fish, to bagged farm‑raised salmon you could buy at Save‑Mart,” Billman said.
The restaurant reportedly began using cash‑on‑delivery arrangements because vendors would not accept checks that were flagged as bad. Chef Ryan Tomb noted that any check written by Bulle was placed on a five‑ to seven‑day hold by banks.
Management decisions draw criticism
Billman also criticized several of Miller’s spending choices, including the installation of six televisions above the men’s restroom urinals while payroll problems persisted. He said the owner’s strict dress‑code policy turned away a party of twelve, a decision he called “ironic” given the restaurant’s need for revenue.
In an interview with The Fresno Bee, Miller described the departing chefs as “losers,” adding that the menu needed broader appeal. He also said the restaurant was experiencing “normal cash‑flow pressures” for a business of its size.
Legal action and staffing turnover
Billman filed a wage complaint with the California Labor Commission, which confirmed it is reviewing at least three complaints against Bulle. The timeline for resolution remains unclear.
Since the initial report, Bulle has seen rapid turnover. After McCarthy’s exit, the restaurant hired Valentino Lee, formerly of the TNT Cheesesteaks pop‑up, as executive chef. Lee’s tenure was brief; he stepped down shortly after the story broke.
What’s next for Bulle?
Miller said the restaurant has engaged a consulting group that includes a Michelin‑starred chef and a longtime Fresno restaurateur to revamp the menu. The updated menu posted over the weekend shows fewer high‑cost items, such as replacing an Ora King salmon tartare with beef tartare and swapping a truffle uni rice dish for pappardelle pasta.
Local diners and former staff will be watching closely to see whether the new leadership can stabilize payroll, restore vendor relationships and deliver the quality that initially attracted patrons to Bulle.
Original reporting: Fresnoland — read the source article.
