Interview with Chef Bernard Derviex, Cuistot restaurant Palm Springs

Posted on Feb 03, 2010 under Uncategorized | 2 Comments
Chef Bernard Derviex

Chef Bernard Derviex

My friend Paul and I were fortunate to have the chance to eat at one of the best restaurants in the Palm Springs area, Cuistot.  We had a fantastic meal and got to sit down with Chef Bernard Derviex for a quick chat, our conversation is below.

Chef Bernard

Bernard was born in Condrieu, France in 1953. His family operated a farm and this is where he gained his appreciation for fresh, tasteful food. His father wanted him to pick up a trade, so at age 13, he became an apprentice charcutier and worked in Vienne until 1972. He worked under the direction of Chef Paul Bocuse in Lyon, France from 1972 to 1974 as a cuisinier and with Roger Verge in Le Moulin de Mougin. Bernard was sent by Paul Bocuse to the United States in 1974 to work at Le Francais in Wheeling, Illinois as a saucier/sous chef under the supervision of Jean Bachet. He then worked at the Pump Room in Chicago, Illinois from 1978 until 1980 as Executive Chef.

Bernard was hired in 1980 at the Beverly Hills Hotel at the recommendation of Wolfgang Puck. He was Executive Chef at the hotel until 1986. After leaving the Beverly Hills Hotel, Bernard went to the Grand Champions Resort in Indians Wells and also to Aspen, Colorado serving as Executive Chef until opening Cuistot in 1987.

In 2003 Bernard and his wife Susan broke ground on their new location. The building incorporates a rustic French farmhouse theme conceived by the Dervieuxs and executed by Design Development in Agoura Hills, CA.

 

2 Responses to “Interview with Chef Bernard Derviex, Cuistot restaurant Palm Springs”

  1. restaurants wells Says:

    Talking to a very good chef is very flattering…It seems that chef Bernard had a lot of experiences in terms of cooking…

  2. restaurants near wells Says:

    Ive been to his restaurant long time ago,with my fiance. . .but i didnt had the chance to meet him.. . Maybe his to busy at that time. . .I still remember how delicious their foods are..

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