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              Profile

              Cuisine
              Chef Instructors

              Pastry
              Chef Instructrors

              Spanish Cuisine
              Chef Instructors

              Erwan Poudoulec Franck Plana Yann Barraud Yann Barraud Jean-Charles Boucher José Enrique González Carlos Collado Natalia Vázquez Víctor Pérez

              Erwan Poudoulec

              Technical Director
              Erwan Poudoulec was born in the French region of Brittany. In 1997 he obtained the certificates C.A.P  in Cuisine and B.E.P in hospitality and travelled through different regions of France to complement his training and to gain professional experience.
              In January 2005 he arrived in Spain, where he began working in the 5-star Hyatt Regency La Manga Club. Among his activities as a sous-chef was the supervision of different jobs in the kitchens, coordination of the room-service and of two operations centres.
              He then travelled to Ireland to take over as sous-chef at the gourmet restaurant "The Hall Door" at Castle Dargan Hotel. There he composed, supervised and executed the menu, based on local and seasonal produce. In 2007, he began working as chef at the exclusive Royal Island resort in the Bahamas, where he led the team of cooks and was responsible for the composition and execution of the menus.
              Between 2009 and 2011 he developed his career being the chief executive at the Montpelier Plantation & Beach hotel on the island of Nevis, a member of Relais & Châteaux with four diamonds in the American hotel classification "AAA Diamonds". In 2012 returned to Spain to become a chef cooking instructor at Le Cordon Bleu Madrid and, soon after, assumed the technical direction of the school.

              Chef Instructor Amandine Finger

              Pastry Chef
              Amandine Finger began her training in the world of pastry at only 15 years old. During her formative stage, Amandine participated actively in several culinary competitions, winning the Lauréat Décoration du Concours.

              She has been pastry chef of a wide range of restaurants and hotels and, since January 2013, has devoted much of her time to training future chefs.

              Rigorous, dynamic, creative and organized, Amandine Finger joined the kitchens of Le Cordon Bleu Madrid in November 2014 and in a short time she has become a fundamental piece of the pastry programme.


              Chef Instructor Carlos Collado

              Spanish Cuisine Chef
              Carlos Collado, born in Bustarviejo de la Sierra (Madrid), started his career in the gastronomical world when he was 18 years-old. During his learning years he combined his technical and superior studies in the Hotel Escuela of Madrid with different jobs in the industry.
              The career path of this young chef has led him to most of the areas of the culinary world (restaurant, hospitality, catering, etc.). This solid experience, which has turned him into a versatile chef, has given him the knowledge and abilities that any talented chef’s career needs to evolve.
              Almost four years ago, Carlos Collado joined Le Cordon Bleu Madrid and his experience and motivation has turned him into a key figure in the team of Chefs that teach at the School. After being in charge of the production kitchen for a year, he now works as a teacher of the Spanish Cuisine program since September of 2013.

              Chef Instructor David Millet

              Cuisine Chef Instructor
              David Millet began his training in the culinary world at the age of fifteen in the kitchens of Liceo Hotelero Yzeure, France. His career has led him to work in some of the most important kitchens of France: Restaurant La Divellec, Hotel Rosalp and the famous restaurant of the Eiffel Tower, Jules Verne.

              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.


              Chef Instructor Frank Plana

              Cuisine Chef
              Having gained his C.A.P Cuisinier in the apprenticeship centre of Perpignan and having undertaken various professional courses with top chefs in France and the UK, Franck Plana began his professional career as an assistant at the restaurant La Terrasse au Soleil Ceret, with a Michelin star.
              He continued his career gaining experience in the best restaurants in France, such as Le Jardin de L'Opéra Toulouse with two Michelin stars, where he worked as a Station Chef.
              Four years later, chef Plana moved to Boston (USA) to become in the second chef in Cornuccopia and passed through several renowned restaurants. In 2001 returned again to France to become head chef at Le Bruit de la Mer.
              In March 2004, he took the next step in Spain as Head Chef at Lyncis, considered one of the best gourmet restaurants in the south. This experience was followed, among others, at Le Bistrot in Saint Tropez with restaurant category 13/20 in the Gault Millau guide, and at the four-star Hotel Marinca in Corsica.
              In August 2012, after having run his own restaurant in Valencia for several years, he arrived at Le Cordon Bleu Madrid to transmit to the students his passion for cooking and as well as his technical knowledge and many years of experience. He is currently the Professor Chef of Cuisine.


              Chef Instructor Jean-Charles Boucher

              Pastry Chef
              Jean-Charles Boucher, of French origin, has over 20 years of experience as a master pastry chef.

              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.


              Chef Instructor José Enrique González

              Pastry Chef
              José Enrique González, born in Uruguay, has 20 years of experience in pastry between his native country and Europe.

              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.


              Chef Instructor Natalia Vázquez

              Spanish Cuisine Chef
              Natalia Vázquez (A Coruña), was born in an environment marked by the proximity of the sea and the quality of its products, starting her relationship with the world of gastronomy early on in the family’s fishmongers.

              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..


              Chef Instructor Víctor Pérez

              Spanish Cuisine Chef
              Born in León, Chef Víctor Pérez is currently working at the Spanish Cuisine programmes of Le Cordon Bleu Madrid.
              He received his training in classical techniques the School of Catering and Tourism of Biarritz, located in the French Basque Country and started his career as an assistant chef in the United Kingdom. Shortly after, in 2003, he went back to France and worked for some years as an apprentice in the kitchens of a large number of hotels and restaurants, including Palace Le Bristol in Paris, with three Michelin stars, or the luxurious Hotel Sofitel Thalassa Miramar in Biarritz.
              In 2007, he went back to Spain and, after a short internship in Martín Berasategui’s restaurant (Basque Country), he started working as sous-chef de cuisine in Pedro Larumbe (Madrid). A year later, Víctor Peréz became part of the team of the two Michelin stars restaurant Santceloni (Madrid), where he was chef de partie for three years.
              Since April 2011, he is a member of the team of chefs in Le Cordon Bleu Madrid.

              Chef Instructor Yann Barraud

              Cuisine Chef
              Chef Yann Barraud was born in the French region of Vendée in Luçon, and grew up in a family of cooks. Sticking with the family tradition, he studied cooking at the prestigious "Ecole d 'Arts Culinaire" of Saumur in France. After graduating in 1988, he acquired considerable experience in hotels and restaurants, including the two Michelin star restaurant "Laurent" in Paris, where he worked as a Station Chef. In 1992 he moved to London. He worked as sous chef at "Le Souffle" restaurant located in the Hotel Inter-Continental, holder of a Michelin star. After this position he joined the team of "La Belle Epoque", as head of production at its three restaurants.

              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).

              Diplomas

              Le Cordon Bleu Madrid
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