Thomas Bernard

Le Depot Executive Chef

Born and raised in France, Thomas Bernard began his culinary journey at the Pourcel brothers’ two-Michelin-star restaurant while completing his diploma at the Culinary Institute of Avignon. This experience ignited his passion for gastronomy and laid the foundation for a remarkable career.

He then moved to Monaco, where he had the privilege of working alongside renowned chefs, including Alain Ducasse at the prestigious Louis XV, a three-Michelin-star restaurant. There, he mastered the art of French haute cuisine, perfecting the balance of flavors and presentation.

Seeking new challenges, Thomas relocated to Courchevel, the luxurious ski resort in the French Alps, where he contributed to a two-Michelin-star establishment, creating exquisite dishes.

His journey continued in the United States, where he settled in Los Angeles and led a celebrated steakhouse, infusing it with European flair and innovative techniques. Now in Utah, Thomas serves as the Executive Chef at Le Depot, a quintessentially French restaurant. Here, he expertly blends local ingredients with his diverse culinary experiences, dedicated to crafting unforgettable dining experiences that honor the rich traditions of French cuisine.