Executive Chef Jerome Bacle

Executive Chef Jerome Bacle brings nearly two decades of diverse and creative culinary experience to Courtright’s, including stints at esteemed Michelin Three-Star and Mobil Five-Star rated restaurants.

Born and raised in France, Bacle began his culinary career at the knee of his mother, an accomplished cook and baker. At the age of 15, Bacle was working as a pastry apprentice when he discovered he’d found his calling. After two years in pastry, Bacle earned a C.A.P. degree (certificate d’ aptitude professionnel) in pastry and chose to further his education in the culinary arts. He spent the next four years working in a restaurant in Limoges, France, where he earned first a C.A.P. of cuisinier and then graduated with a Brevet professionnel de cuisinier.

Eager to learn France’s breadth of culinary styles, Bacle moved to Lyon, a city famous for its culinary specialties. There he served for two years at Les Eaux Vives in both pastry and the kitchen for Sephance Garborieau and Frederic Cote – two extraordinarily creative chefs. In 1997, Bacle moved on to Michelin 3-starred La Tante Clair, under the stewardship of the astonishing Chef Pierre Koffman.

In 2001, Bacle jumped at the opportunity to serve as Sous Chef at Le Bec Fin in Philadelphia, Pennsylvania, working under the watchful eye of Chef/Owner Georges Perrier, where he expanded and strengthened his culinary training. Bacle eventually was promoted to the role of Chef de Cuisine for lunch and also served as Executive Sous Chef under Executive Chef Pierre Calmel

Bacle’s talents have not gone unnoticed. He was awarded numerous Diplomas of National Competitions in France and was a finalist in the PA Preferred Best Chef competition in the Harrisburg Farm Show in 2007 He also earned diplomas following multiyear apprenticeships in cuisine and pasty, and has taught courses in cooking throughout his impressive career.

Outside of the kitchen, Bacle enjoys running, soccer and basketball, and employs the peaceful martial art, Aikido, to bring both balance and spirit to his life. He also enjoys painting, sculpture and architecture, and perhaps most of all, a quiet meal of simple foods shared with friends and loved ones.