An Interview with Executive Chef Jermaine Bass of The Left Bank Bistro
I enjoyed sitting down with Chef Jermaine of The Left Bank to explore how he transforms food into an art form. In this exclusive Q&A, he shares the inspiration behind his culinary masterpieces and the creative process that brings his dishes to life.
• What inspired you to focus on French cuisine?
From a very young age, I was fascinated by cooking. I love everything about food, and sometimes I wonder if I’m the reincarnation of a chef. My father passed away when I was only one, so a group of incredible women raised me—my mother and aunts—who were all talented cooks. They often told me that, as a baby, I would crawl into the kitchen whenever they cooked.
As I got older, my first job was as a dishwasher at the Tampa Club, where Chef Joseph was mastering French cuisine. Working from the ground up, the Chef and his team taught me everything I needed to know about cooking, and that experience shaped my skills. My passion for learning different techniques has only grown stronger since then.
• Is there a particular chef or experience that shaped your style?
When I first started, I challenged Chef Joseph while he was making Pommes William. I told him I could improve them, and he laughed but was impressed when I actually did. That began my journey of learning his techniques and creating some of my own.
During that time, I also worked with Carl Bertka, a pastry chef who had worked with Gordon Ramsay and appeared on Hell’s Kitchen. Carl, then a sous chef on the rise, taught me so much about food and the techniques behind it. We became close friends, and he deepened my passion for cooking. He introduced me to the concept of “soigné” and pushed me to refine my skills and elevate my love for food.
Carl’s influence was transformative. He had a genuine love for pastries long before becoming a pastry chef, and his enthusiasm spread to everything in the kitchen. His passion made me fall in love with food in all its forms—from desserts to complex dishes—and inspired me to become the chef I am today.
• How about adding your past experiences (desserts) to the specialties you apply at LBB?
I gained valuable experience working in the Dessert Room at Bern’s Steak House. Carl once told me, “You’re not a real chef if you’re not well-rounded,” which inspired me to pursue pastry making. During my time there, I learned a great deal and was mentored by Kim Yelldington, now Chocolate Pi’s owner.
• Which dishes best represent your skills as a chef at LBB?
That’s a tricky question because I love so many dishes. Often, chefs find themselves in a rut when a dish becomes extremely popular—they want to elevate or change it, but it can become a classic and something they’re known for.
If I had to pick, I’d say Monte Carlo is my favorite. It’s a technically French dish with tomatoes and risotto, and it’s a big hit with people on the current menu. I’m also a fan of beef bourguignon—it reminds me of comfort food. It’s essentially an elevated version of a beef stew or pot roast, a dish that’s been around for ages. Many chefs have put their own spin on it over time. It pairs well with beer, wine, or anything and goes great with mashed potatoes.
• What’s your approach to balancing tradition with creativity?
Many chefs, including myself, believe in paying homage to those who came before us. We often try to modernize classic dishes for a younger generation that may not know their origins. By tweaking recipes and incorporating new techniques or ingredients, like fresh produce and poaching methods, we aim to improve these dishes while still honoring the original creators.
Take Beef Bourguignon, for example. Julia Child introduced it to America, and chefs today continue to modernize it—focusing on flavor and presentation, making it look as beautiful as it tastes, instead of just serving it in a simple bowl.
• I understand you create weekly features – how does that add to your creativity?
My creativity stems from experimenting a lot when I was younger. I still do a lot of research and development at home, even though many chefs don’t enjoy cooking outside of work. I love trying out new ideas, and my wife is my go-to taste tester—if something is too salty or too sweet, she lets me know, and I adjust accordingly.
I also encourage my crew to develop techniques and push their limits in the kitchen. I’m constantly working on new ideas, which takes time, but the creative freedom Susanne Byram, the owner, gives me at Left Bank is invaluable. She lets me do what I do best, and I genuinely appreciate that.
One of my favorite things is watching people’s reactions to the food I create. I’ll walk through the dining room or the kitchen doors to see how they respond. Seeing them smile, take out their cameras, or enjoy the first bite brings me so much joy. Watching people enjoying their food makes all the hard work worth it.
• How do you maintain consistency in quality during busy services?
I believe in following recipes as a foundation to maintain consistency. As Chef Thomas Keller, my favorite chef, says, “The recipe is a base, but as a chef, your soul speaks to how you make it perfect.” A recipe provides structure for consistency, but as a chef, your soul brings it to life. You are the soul of the recipe, elevating it beyond the instructions.
• You recently curated a wine-pairing dinner at Left Bank. How do you create a memorable dining experience for your guests?
Over the past 30 years, I’ve hosted many wine dinners. My head chef taught me about wine profiles and tastings during that time. We had sommeliers from France, Spain, and California visit the Tampa Club, where they trained us to pair wines with different foods. I had the privilege of learning how to match specific wine profiles with the right dishes.
When pairing wine and food, it’s essential to consider how the protein complements the wine, ensuring everything works harmoniously together. After tasting countless wines over the years, I’ve developed a strong ability to ensure those pairings mesh perfectly.
• How does diner feedback influence your menu?
When I create new features (not specials) that are hits, I often revisit them later. If a feature is well-received a second time, that’s when I know it should become a permanent menu item. People love it; it’s memorable, and they tell their friends to try it. Consistency is critical—when a dish resonates like that, it deserves a place on the menu.
I also believe in the power of comfort food. When a dish reminds someone of childhood or something mom or grandma made, it especially connects with their soul. Once a dish touches the soul, I know it belongs on the menu.
• What about sourcing your ingredients?
I grow some of my vegetables at home and engage in extensive gardening throughout the seasons. I like using seasonal veggies and fruits in my cooking. I believe using fresh, locally sourced ingredients is essential to achieve the best flavor in my dishes.
• Are there any culinary trends you’re excited to explore?
My favorite cuisines are modern French, Japanese, Italian, and Latin. I love their bold flavors—each bite makes you think, “Wow, this is phenomenal!” I strive to take a different approach than everyone else. For instance, if I’m making a key lime pie or any popular dish, I ask myself what will set my version apart. Why should customers choose us? I aim to be innovative and surprise them with something new.
• How would you like to see French cuisine evolve at Left Bank Bistro?
I envision the evolution of French cuisine, and I teach my crew and colleagues about its rich history, just as my predecessors taught me. It’s like passing the baton—French food is constantly evolving. By sharing my knowledge with my team, we can grow together and continue to learn. No chef knows everything; there’s always room for evolution and growth.
Many chefs in the past have drawn inspiration from future chefs, and I’ve experienced this firsthand by sharing ideas with a chef I worked with over the years. It’s important not to hit a wall but to keep developing. I always ask myself, “How can we do this better?” I know new chefs will emerge from my guidance, and I’m excited to see their growth.
About The Left Bank Bistro
The Left Bank Bistro is located in the MLK Business District, Uptown, at 1225 Dr. MLK Jr. St. N., St Petersburg, FL 33701. The decor and setting take you back to 1920s Paris, where artists and poets lived. The restaurant is housed in a meticulously restored 1922 bungalow, featuring French cuisine and signature top-shelf cocktails named after the artists of the day. There is inside and outside seating for patrons. For reservations, call 727-256-1691 or visit the website at http://www.theleftbankbistro.com . •
