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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:

              Stuart Walsh

              Head of School

              chef

              Origin:

              Gippsland, Victoria, Australia

              Professional Background:

              • Diploma of Teaching, University of Melbourn
              • Dean - Faculty of Tourism & Hotel Management, Canberra Institute of Technology
              • Director - School of Arts, Hospitality & Sciences
              • Executive Chef, Royal Melbourne Golf Club
              • Director - Culinary Academy, Hotel Sofitel Melbourne

              Career Highlights:

              • Author, Commercial Cookery, Pearson Publishing
              • Winner, Australian Regional Culinary Competition 2005, 2007
              • World Culinary Grand Prix Singapore 1994
              • Culinary Olympics Berlin, Germany 1996
              • World Culinary Grand Prix Glasgow, Scotland 1997

              Specialties:

              Contemporary & Modern Cuisine

              Chef Hervé Chabert

              Director of operations

              chef

              Origin:

              Lyon, France

              Professional Background:

              • CAP - Patisserie, Confiserie, Glacerie, Chocolatier
              • Brevet Maîtrise - Patisserie, Confiserie, Glacerie, Chocolaterie, Traiteur
              • Pastry Chef, Jean Fouillet, France - 3 Star Michelin
              • Pastry Chef, Patisserie Lafay, Lyon, France
              • Pastry Chef Instructor, Institut Paul Bocuse, Lyon, France

              Career Highlights:

              • Twice French Selection for Coupe du Monde de Patisserie  
              • Contributor, Pastry Books for Le Cordon Bleu
              • Training Students for Skills Canada since 2009
              • Runner-up Excellence in Teaching, Career Education Ontario, 2014
              • World Pastry Forum Demonstrations, Phoenix, 2006

              Specialties:

              Chocolate and Sugar Work

              Chef Aurélien Legué

              Head Cusine INstructor

              chef

              Origin:

              Lille, France

              Professional Background:

              • Cuisine Chef Instructor, Le Cordon Bleu Paris
              • Le Chapon Fin, Bordeaux, France - 1 Star Michelin
              • Café de la Paix, Intercontinental Opéra, Paris, France
              • Hôtel L'Astor St Honoré, Paris, France
              • Hôtel Ritz Paris, France - 1 Star Michelin
              • Hôtel de Crillon, Paris, France - 2 Star Michelin

              Career Highlights:

              • Cooked for King Mohammed VI of Marocco at his Palace in Rabat
              • Cooked for the President of France at the Elysée, Paris
              • Cooked for the Chancellor at the Chancellerie, Paris
              • Appeared in Magazine Articles Demonstrating Culinary Techniques

              Specialties:

              Classic French Cuisine using Modern Techniques and Plating

              Chef Cristiana Solinas

              Pastry Chef Instructor

              chef

              Origin:

              Savona, Italy

              Professional Background:

              • Owner and Executive Chef, Caffe’ Arianna, Kamloops
              • Operations and Banquet Hall Manager, Italian Cultural Centre, Kamloops
              • Chef Instructor, Baking and Pastry, Thompson Rivers University, Kamloops
              • First Baker/Pastry Cook, The Shores - Retirement Residence, Kamloops

              Career Highlights:

              • ITA Red Seal Certification for Professional Cook
              • Culinary Arts Certificate, Thompson Rivers Universtiy, Kamloops
              • L'Art de la Pâtisserie Certificate, The French Pastry School, Chicago
              • Post-Secondary Diploma in Communications and Event Planning, Italy

              Specialties:

              Artisan Breads

              Chef Julie Vachon

              Pastry Chef Instructor

              chef

              Origin:

              Thetford-Mines, Quebec, Canada

              Professional Background:

              • Certificate in Technological Education, Brock University
              • Instructor at Georgian College, Barrie, Ontario
              • Pastry Chef at Sherwood Inn, Port Carling, Ontario
              • Diploma in Modern Pastry and Confiserie

              Career Highlights:

              • Coach for Intercollegiate Chocolate Competition - 2011-2013
              • Mentor for Women In Skills Canada - 2012-2013
              • Member of the Pastry Chef Guild since 2008

              Specialties:

              Cake Decoration

              Chef Xavier Bauby

              Cuisine Chef instructor

              chef

              Origin:

              Brest, France

              Professional Background:

              • Restaurant Saint James, Bouliac, France - 2 star Michelin
              • Hotel Hermitage, La Baule, France
              • Hotel Le Lutetia, Paris, France
              • Chef Instructor, Pacific Institute of Culinary Arts, Vanccouver
              • Chef Instructor, Vancouver Island University, Powell River
              • Food Service Director, Université de Moncton

              Career Highlights:

              • Catered for President Bill Clinton during US/Russian Summit - 1994
              • Canadian Food Promotion in Shanghai, China through Canadian Consulate
              • Manager and Captain Team PEI Culinary CCFCC, Gold Medal - 2011-2013

              Specialties:

              Contemporary, Modern and Classic French Cuisine

              Chef Frédéric Rose

              Cuisine Chef Instrctuor

              chef

              Origin:

              Provence, France

              Professional Background:

              • Apprenticeship at Hôtel De Crillon, Paris, France
              • Chef de Partie, Bell Center, Montreal, Canada
              • Sous Chef, Hotel Saint James, Montreal, Canada
              • Owner and Operator of Traiteur Épicure
              • Executive Sous Chef, Scotiabank Place, Ottawa, Canada

              Career Highlights:

              • Owned and Operated Catering Company
              • Worked with the NHL for 7 years, Montreal and Ottawa
              • Certificat D’Aptitudes Professionelles - Cuisine, Patississerie, Boulangerie
              • Brevet D’Etudes Professionelles - Cuisine
              • Appointment as Le Cordon Bleu Instructor

              Specialties:

              French Cuisine

              Chef Stéphane Frelon

              Cuisine chef instructor

              chef

              Origin:

              Tours, France

              Professional Background:

              • Chef Instructor, C.S. des Chenes, Drummondville, QC
              • Chef Instructor, College LaSalle, Montreal, QC
              • Chef Instructor, St. Pius Culinary Institute, Montreal, QC
              • Brevet Enseignment Professionnel, Université du Québec à Montréal

              Career Highlights:

              • Chef Owner, Le Diable O’Thym, Tours, France
              • Executive Chef, La Fourchette, Brighton, England
              • Owner and Executive Chef, Victor’s, Brighton, UK

              Specialties:

              Contemporary & Modern Cuisine

              Chef Jason Desjardins

              Head chef production

              chef

              Origin:

              St-Pascal-Baylon, Ontario, Canada

              Professional Background:

              • Diploma in Culinary Management, Algonquin College
              • Diploma in Cuisine, Algonquin College
              • Mechanical Engineering Technology, Georgian College
              • Certificate, Food Safety & HACCP
              • Chocolate Fundamentals, Algonquin College

              Career Highlights:

              • Head Chef Production, Le Cordon Bleu Ottawa
              • Operating Manager, Deacon Brodie Public House
              • Kitchen Manager, Highlander Ottawa
              • Departmental Manager, Farm Boy Ottawa
              • Commitment to Primary Food Production Ethics

              Specialties:

              Ontario Regional & Seasonal Cuisine

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