In Spain the chef has captained kitchens in the Hotel Villa Magna, where he worked between 1998 and 2006, in the Hotel Osuna and the Ada Palace Hotel, all in Madrid.
A year ago this great chef has decided to pass on the knowledge acquired from his experience and career through the Cuisine programme at Le Cordon Bleu Madrid. He is outstanding in his passion, discipline, and commitment to work well done, and thus David Millet has become loved by students and respected by his fellow teachers.
Although his training begins with obtaining the B.E.P Cuisine, he has directed his career step by step through the world of pastry. After completing the C.A.P Pâtissier, he moved to a small French pastry shop located on the island of St. Martin in the Caribbean Sea.
In 1998, after traveling through several workrooms, he moved to London where he became sous pastry chef at the restaurant Tante Claire, then, with three Michelin stars.
Upon his return to France, he worked as a pastry chef at several luxury hotels, amongst them Les Roches (Lavandou) Hotel and the Negresco hotel (Nice), whose gastronomic restaurant has two Michelin stars.
In 2012 he moved to Mauritius to direct the three restaurants of Le Prince Maurice, a 5 star luxury hotel. He worked as a pastry chef there until, in late 2013, he joined the team of teacher chefs of Le Cordon Bleu Madrid.
He trained at the University of Labour of Uruguay (UTU) in Kitchen and Professional Pastry and, years later, specialized in pastry at the École Nationale Supérieure Patisserie.
In Barcelona, his passage through the La Provence restaurant stands out, where he was responsible for creating the dessert menu, the implementation thereof and for the training of his team.
From 2004 to 2009 he continued his career in Spain.
He worked in the Pastelería MAS, specializing in confectionery and fine European pastries with strong predominance of French gastronomy. There he took over the production area, as well as personnel management and the creation of the product menu.
In 2009 he returned to France, where he joined the teaching team at the École Nationale Supérieure de la Patisserie Francaise, in Yssingeaux. Later he worked in "L'Aubergue du Pere Bise", a Relais Chateaux gourmet restaurant with a Michelin star and one of the top 30 restaurants in France.
In 2010, he held the position of Sous Pastry Chef at the Hotel Le Bristol Paris, awarded three Michelin stars, under the command of Laurent Jeannin, elected "Pastry Chef of the Year" in 2011.
After his return from Versailles, where he worked in Michelin-starred restaurant L'Angelique, he joined the team of Le Cordon Bleu Madrid as Professor Chef of Pastry.
She began her training pursuing higher education in the public system and, shortly after, she specialized in cuisine management and elaboration techniques in the Hotel Management School of Galicia.
After a period in various restaurants and upscale hotels throughout Spain, she continued to gain experience in the "Guggenheim Bilbao" restaurant with a Michelin star. Then she joined the team of Manolo de la Osa in "Las Rejas", also with a Michelin star, and spent a long time in the gourmet restaurant of the Hotel Villamagna (Madrid) under the direction of Eneko Atxa, holder today of three Michelin stars.
More than two years ago, Natalia Vasquez became part of Le Cordon Bleu Madrid, where thanks to her experience and character, she has become an essential part of the school’s team. Currently she teaches the Spanish Cuisine programmes..
He continued his brilliant career as Executive Chef at the "House of Albert Roux" London, being responsible for both of the cuisine and pastry teams, as well as the consultancy of Albert Roux (the first French chef who earned three Michelin stars in England) where he was responsible for researching new projects.
Chef Yann Barraud has also represented England in various culinary competitions.In 2000 he joined Le Cordon Bleu London as chef professor and was appointed in 2004 as Head Technical Chef. At Le Cordon Bleu, Chef Yann Barraud has taught at the headquarters in London and Paris, and has collaborated with Regent Seven Seas Cruises; there he formed the cuisine teams of different cruise-liners of the company and also offered cooking classes to passengers during their voyages. He has also been a judge in cooking competitions and has participated in various exhibitions around the world. Since becoming part of the team of chefs at Le Cordon Bleu, he has represented the institution in places like Mexico, Santiago, Kuala Lumpur, India and Indonesia. He has also worked as a consulting professor at Chicago (Illinois), Austin (Texas) and San Jose (Costa Rica).
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