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Learn from our World Class Chefs
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Our world class chefs have trained and worked in the finest restaurants and hotels in the world. They have extensive experience with Michelin-star restaurants and have won numerous awards.

All of our chefs understand what it takes to prepare you for an exciting career in the culinary industry.

At Le Cordon Bleu Ottawa, your chef instructor could be:

  • An award winning Master Sculptor
  • A gold medalist from a premier culinary arts competition
  • A world class chef with many years of experience working at the finest hotels and restaurants in the world
  • A renowned pastry chef who has worked at the finest pastry shops in the world

Chef Didier Chantefort

Director of Operations
Cuisine Instructor

Born in Issoudun in central France, Chef Didier Chantefort graduated at the top of his class when he received the Certificat d'Aptitude Professionelle (CAP) in Cuisine and the Brevet d'Etudes Professionelles (BEP), the French National Education Board's highest diplomas of culinary expertise.

Chef Chantefort gained experience in various well known French restaurants including La Cognette, Le Chapeau Rouge, Hotel Bristol, Hotel Lancaster, Le Grand Cercle, Coconas, and Le Cirque. In 1989 he moved to Japan to become the Chef de Cuisine of the Beau Séjour Tokyo Prince Hotel.

Chef Chantefort joined Le Cordon Bleu in 1992 as a Chef de Cuisine Instructor. A few years later, he was awarded the post of Technical Director for Le Cordon Bleu with responsibilities in Japan and Paris.

In 2009, Chef Chantefort became the Owner and Executive Chef of Le Goût du Jour in Menthon Saint Bernard, France. It was quickly recognized as one of the top restaurants in the French Alps Region. He has also spent many years as an International Consultant in French Cuisine to various organizations around the world.

In 2012, Chef Chantefort now joins Le Cordon Bleu Ottawa as Director of Operations and Cuisine Chef Instructor. He will actively teach cuisine classes and share his experiences with students. Together with teaching, his mandate is to ensure that the high level of culinary and technical standards of Le Cordon Bleu in Canada continue to be achieved.

Chef Hervé Chabert

Pâtisserie Instructor

Chef Hervé Chabert is from Lyon; an influential gastronomic region of France. In 1982 he earned his Professional Aptitude Certificate in pâtisserie and finalized his formal training by participating in several stages through l'école Lenotre.

Up until 1992 Chef Chabert worked in various reputable establishments in Rhône-Alpes, working his way up through the brigade positions and into positions as Chef Pâtissier. In 1991 he obtained a Brevet de Maîtrise teaching certificate which allowed him to join the team as a pâtisserie instructor at l'école des Arts Culinaires et de l'Hôtellerie. During the 7 years he spent at this school, he had the opportunity to work alongside Alain Berne, Meilleur Ouvrier de France Glacier. Chef Chabert's area of specialization during his time at l'école des Arts Culinaires et de l'Hôtellerie was plated desserts. In 1999 Chef Chabert was hired as Chef Pâtissier at one of Lyon's grand pastry shops: Pâtisserie Lafay.

Throughout the years Chef Chabert has participated in numerous pâtisserie competitions in France and was chosen for the Coupe du monde de pâtisserie in 1997 and in 1999.

Chef Hervé Chabert Le Cordon Bleu Ottawa Culinary Arts Institute in September 2001 as a Chef Instructor in Pâtisserie.

Chef Jocelyn Bouzenard

Pâtisserie Instructor

Born and raised in the Champagne region of France, Chef Bouzenard was brought up in a family of bakers and pastry chefs. His education brought him to the United States where he graduated from the California Institute of International Business, and then returned to France and studied at the Weller International Business School. From there he focused his career on designing factories and mass production lines for two of the biggest industrial pastry companies in France. He also developed new processes for printing designs on sponge cake with chocolate, which are still used today.

After many years on the business side, Chef Bouzenard decided to bring his talents to the kitchen. From 2001 - 2004 he worked as a Pastry Chef for numerous restaurants and bakeries across France. In 2004 he came back to North America and studied at Le Cordon Bleu Ottawa Culinary Arts Institute where he received a Diplôme de Pâtisserie. After graduation he worked for a few years as a pastry instructor for the largest culinary school in France, Centre de Formation par Alternance. Following this he joined the ENSP Alain Ducasse Formation as a Bilingual Pastry Chef Instructor, teaching students from all around the world.

Chef Jocelyn Bouzenard joined Le Cordon Bleu Ottawa Culinary Arts Institute in January 2012 as a Chef Instructor in Pâtisserie.

Chef Frédéric Rose

Cuisine Instructor

Born in France, Chef Frédéric Rose brings 20 years experience to Le Cordon Bleu Ottawa. Chef Rose's education includes Certificat d'Aptitude Professionelle (CAP) and the Brevet d'Etudes Professionelles (BEP), the French National Education Board's highest diplomas of culinary expertise.

Chef Rose has gained experience in various well-known restaurants and hotels around the world including Hôtel Zebra Square in Paris, Chez Gérard in Pittsburgh, Hôtel Le Beauvallon in St-Tropez, and Café Jean Sébastien in Quebec. Chef Rose has also worked in the kitchens at sporting arenas such as the Bell Centre in Montreal and Scotia Bank Place in Ottawa.

Chef Rose joined Le Cordon Bleu Ottawa in January 2013 as a Cuisine Chef Instructor.

Chef Aurélien Legué

Cuisine Instructor

Born in France, Chef Aurélien Legué brings over 10 years of professional experience to Le Cordon Bleu Ottawa. Chef Legué has worked alongside great French chefs in his career, acquiring diverse experiences in different styles of restaurants ranging from classic gastronomic cuisine to luxury bistro and hotel cuisine. In addition, Chef Legué’s attention to detail ensures a commitment to standards and procedures.

Chef Legué has worked in Michelin-starred restaurants in France such as the Hôtel de Crillon and Hôtel Ritz in Paris, as well as Restaurant Le Chapon Fin in Bordeaux.

In addition, he brings several years of experience in running kitchens, purchasing, quality control and coordination of services as well as human resource management.

Most recently, Chef Legué was a Cuisine Chef Instructor at Le Cordon Bleu Paris.

He joined Le Cordon Bleu Ottawa as Cuisine Chef Instructor in October 2013