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Meet our chef

The Master Chefs of Le Cordon Bleu-Sookmyung Academy, of which the majority come from Michelin starred restautrants or winner of prestigious competitions, pass on their expertise each year to student. They teach the techniques and methods of cuisine, pastry and bread baking.

Fabrice HUET, Executive Chef
Born in Saumur, on the Loire Valley, raised in Paris, Fabrice Huet began his career at the 2 michelin star, Relais Chateau de la Panetiere (near Paris) in 1983 then moved to the 3 michelin star restaurant of “Maxim’s de Paris” to complete his apprenticeship. After 10 years of working for the Ritz Carlton hotel company in California, Spain and throughout Asia. After that, Chef Huet opened his own restaurant in Santa Barbara. Then he went on to work for the Four Seasons hotel company in France and in Hawaii as executive chef. His last venture as executive chef was with the St. Regis on the island of Kauai in Hawaii. In February 2014, Chef Huet joined Le Cordon Bleu-Sookmyung Academy as Executive Chef Instructor.
Laurent Reze, Cuisine Chef
Born and raised in the “Ile de France” Region, Mr. Laurent Reze started to work for Traditional French Grand Cuisine Master Chefs in 5 star Hotels in Paris such as ”La Grande Cascade”, “Le Meridien” and “Le Meurice”. Chef Laurent Reze obtained his Chef and maître d’H Certificate then his Hotelier Associate Degree and finally graduated from Superior French Culinary Courses in Paris. After a few years in the French Navy Laurent worked as Private chef for the Phillips Collection then for 5 stars hotels, Relais Chateau along the East Coast of the United States; New York, Martha’s Vineyard and Key West and the International Trade Center of Washington D.C. He also worked as Executive Chef for Intercontinental Hotel and Hilton Hotel in Mainland China, Shanghai and Chongqing. In August 2014 Chef Laurent Reze joined Le Cordon Bleu-Sookmyung Academy as Cuisine Chef Instructor.
Javier Mercado, Pastry Chef

Chef Javier Mercado was born in Puerto Rico and grew up in the United States, inheriting a passion for cooking from his family. After completing a Pastry Arts degree at Johnson & Wales University, he began work at the Westin Carambola Beach Resort, St Croix in 1997. In October 2000, Chef Javier moved to The Ritz Carlton, Virginia. From The Ritz Carlton and joined Albert Uster Imports, a supplier of high-quality ingredients and equipment for Pâtisserie chefs. He was awarded The Competition Chef award by the Craft Guild of Chefs for both his own work and contributions for mentoring students. He competed at the 2010 and 2012 European Pastry Cup, and was awarded The Best Sugar Showpiece in both. He also won Best Sugar Showpiece at the UK British Championship in both 2011 and 2013. In 2011 and 2013, Chef Javier Captained the Great British Team at the Coupe Du monde de la Patisserie and most recently in 2015 the UK team were placed 6th in the world at this competition. Chef Javier has many years’ experience teaching Pâtisserie techniques in the UK, having worked for eight years as a chef tutor before joining Le Cordon Bleu’s team of Pâtisserie Teaching Chefs in 2012.
Alain SANCHEZ, Bakery Chef
Born in Pyrénées-Orientales, Chef Alain Sanchez started his career in Bakery and Pastry after obtaining CAP (Certificate of Professional) in 1984. Chef Alain Sanchez then decided to expand his experiences working a number of years in a variety of pastry shops in France, U.S.A, Turkey and Africa. He had an illustrious career in the global food services and facilities management company Sodexho GBV, as a bakery chef, restaurant manager and staff instructor. Chef Alain Sanchez also worked as a chef de partie for several establishments including Celebrity cruise in U.S.A. In 2008, he was recruited by M. Henri Poch in France, who holds the ‘Meilleur Ouvrier de France’ title in 2000. Chef Alain Sanchez joined Le Cordon Bleu Tokyo in 2006 as a bakery instructor for 2 years. He is currently the bakery chef instructor at Le Cordon Bleu Sookmyung Academy and passing on his bakery knowledge and expertise to Korean students.