Bertrand Alepee was born in Paris with a wooden spoon in his hands. Having been brought up in a traditional French family, love for food and wine was bred in the bone. With aspirations to contribute to a history of exquisite cuisine Bertrand enrolled in Institut Vatel at the young age of 15. Under the mentorship of such French culinary greats as Guy Savoy and Bruno Gendarmes.

Bertrand cooked through the ranks, earning himself a position for Regis Bulot, the President of Relais et Chateaux. While excelling in these prestigious kitchens Bertrand found a love for the delicate art of pastry. Positions in various Relais Chateau locations throughout France soon led him to the Inn at Manitou.

At the age of 20 Bertrand found himself in Northern Ontario with only his strength in the kitchen and basic English to guide him. Talent and the camaraderie only found in professional kitchens brought him to Toronto where he landed a mentorship with Marc Thuet at Centro Grill and Wine Bar. After a 5 year commitment to Centro, Bertrand moved downtown to work with Libell Geddes as Pastry Chef at The Fifth Restaurant

Quickly recognized as one of the city's strengths in pastry, Bertrand lent his skills to various kitchens in Toronto. Never losing sight of his ambition to own a restaurant, Bertrand soon partnered with Jason Inniss to open Amuse-Bouche Restaurant. With unpretentious, warm upscale dining in mind Bertrand and Jason created an inviting space with approachable modern French cuisine as the focus. In this environment, Bertrand is able to divide his focus between exquisite dessert menus and creativity in savory plates.