Ah Haa School for the Arts

Bertrand Marchal

Cooking /Wine

Bertrand Marchal began his cooking career at age 15 in the Alsace region of France, which is where he is from. He apprenticed in Alsace and became one of the top apprentices in France by the age of 18. From 18 to 25 Bertrand worked for and was trained by some of the finest two and three Michelin star chefs in France, such as Emile Jung at Le Crocodile in Strasbourg and Gerard Boyer at Les Crayere in Reims.

At age 25, he was invited to work in a Relais Chateaux property called the Blantyre in Lenox Massachuset. Once in the United States, Bertrand worked in various parts of the country until finding his true home in Telluride in 1990. He started as the chef at La Marmotte and quickly became a partner in the business with Bertrand and Noelle Lepel Cointet. During his ten years at La Marmotte, the restaurant became known both locally and nationally as one of the best restaurants in Colorado. The Zaggat Guide gave La Marmotte its highest rating and several national publications, such as Gourmet and national Geographic Traveler, wrote articles on the restaurant. After ten successful years at La Marmotte, Bertrand was ready for a change and returned to France for a year where he spend time with family and friends. It was during this year in France that the idea of Bertrand’s Catering was born.

Bertrand returned from France in 2002 and has been catering in Telluride ever since.