The Tempered Room
Renowned for his classical French techniques and pastry strengths through the Tempered Room, 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 as well as The Tempered Chef Catering. He is also one of the co-founder and member of “The Group of Seven Chefs”.
Chouquettes filled with passion fruit cream