Executive Management

Bertrand Al p e

*** ******* ******, *******, **, M6J2G7

Phone: 416-***-**** E-Mail: ********@***************.***

Objective

My objective is to use my chef skills and my restaurant ownership experience to run a successful establishment.

Experience

The Tempered Chef, Toronto, executive chef, proprietor 2011-Present

The Group of Seven Chefs, Toronto, co-founder, partner 20011-Present

Cross Town Kitchens, Toronto, co-founder, president 2007-2011

Amuse-Bouche Restaurant, Toronto, executive chef, proprietor 2005-2010

The Fifth (Marc Thuet), Toronto, executive pastry chef 2003-2005

Lobby, Toronto, kitchen & pastry consulting 2003-2004

Zuchter Berk catering, Toronto, executive kitchen sous chef/executive pastry chef 2002-2003

Centro Grill & Wine Bar (Marc Thuet), Toronto, executive pastry chef 1997-2002

Le Byblos des Neiges (Alain Ducasse), Courchevel (France), pastry sous chef 1996-1997

Au Fil de l Eau (Regis Bulot), Brant me (France), sous chef 1995-1996

Le Bistrot de l Etoile (Guy Savoy), Paris (France), commis garde-manger & pastry 1994-1995

Education

Institut Vatel Paris, France 1991-1994

A 3 years culinary/restaurant management program focusing on all aspects of owning a restaurant.

CNDP Enghien-les-Bains, France 1987-1991

Regular college program

Skills

I have skills as an Executive Chef including all aspects of butchering, sourcing seasonal local and sustainable

products, as well as cost management and organizational skills. Exceptional skills in Pastry including bread

making, ice cream, and chocolate work. I have strong knowledge of both classic food preparation and

modern/molecular gastronomy.

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