Chef Biography
Bernard Dervieux was born in Condrieu, France in 1953, just outside of Lyon. His family operated a farm where he gained appreciation for fresh and tasteful foods. At age 13, he became an apprentice charcutier and worked in Vienne until 1972. He then went to work under Great Chefs Paul Bocuse and Roger Vergé from 1972-1974.
In 1974, Paul Bocuse sent Chef Bernard to work under Great Chef Jean Banchet as a saucier/sous chef at Le Français in Wheeling, Illinois just outside of Chicago. In 1978 he became the executive chef at the Pump Room in Chicago before Great Chef Wolfgang Puck recommended him as executive chef at the Beverly Hills Hotel from 1980-1986.
Great Chefs caught up with Chef Dervieux at the Grand Champions Resort in Indians Wells, California where he was the executive chef for both resorts there and in Aspen, Colorado.
In 1987, he and his wife, Susan, opened Cuistot, and in 2003 built a new rustic French farmhouse in Palm Desert at the intersection of two of the most traveled thoroughfares in the California desert, and moved Cuistot to their new location.
Recipes
Roasted Free-range Veal Rack with Fresh Herbs and Natural Juice
Serving: 6 Print Roasted Free-range Veal Rack with Fresh Herbs and Natural Juice By Great Chefs November 10, 2015 The fresh herbs added to the sauce at the last minute give this dish a crispness that reinforces the taste from the marinade. This is an elegant and easy company dinner. You can blanch the baby […]
Baked Peaches with Macadamia Nuts and Apricot Coulis
Serving: 4 Print Baked Peaches with Macadamia Nuts and Apricot Coulis By Great Chefs November 10, 2015 This is a stunning dessert: luscious warm peaches stuffed with crunchy macadamia nuts, served in apricot sauce scented with allspice. The dish can be prepared a day in advance and reheated in a 250 F oven before serving. […]