Thomas Raquel

Headlining Chef

Le Bernardin’s executive pastry chef since 2014, Thomas Raquel, grew up in the Philippines and Los Angeles, learning how to cook from his Filipino grandmother. After graduating from high school at the early age of 16, he took a weekend cooking class and decided to enroll in the California School of Culinary Arts. After working…

Le Bernardin’s executive pastry chef since 2014, Thomas Raquel, grew up in the Philippines and Los Angeles, learning how to cook from his Filipino grandmother. After graduating from high school at the early age of 16, he took a weekend cooking class and decided to enroll in the California School of Culinary Arts. After working at Los Angeles restaurants such as Lucques, AOC and The Water Grill, as well as Wolfgang Puck Catering, Raquel traveled to Paris, where he staged at the acclaimed Pierre Hermé patisserie.  In 2008, Raquel accepted a pastry position at L2O in Chicago. Four years later, he became the pastry chef of Chicago’s Acadia. Raquel brings his singular touch to Le Bernardin’s dessert menu, calling upon his experience, travels and dedication to seasonality to create pastries with universal appeal that are at once simple, beautiful and delicious.

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