Renowned for his classical French techniques and pastry strengths, Bertrand Alépée trained under Master Chefs such as Guy Savoy and Alain Ducasse. Bertrand was the co-owner and co-executive Chef of the acclaimed "Amuse-Bouche Restaurant" for 5 successful years. He is currently the executive Chef and owner of “The Tempered Room” Pâtisserie & Catering.

He is also one of the co-founder and member of "The Group of Seven Chefs".