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A Chef's Guide to Ingredients and Food
- Take Your Cooking to the Next Level -
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Bertrand Alépée

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".
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