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 Philippe Guiet

Directeur Technique
Cuisine Instructor

Born in Vendée, France, Philippe Guiet began his studies at the Lycée d'Enseignement Professionnel, in La Roche-sur-Yon where he completed his professional chef training. He then went on to complete his Restaurant Management diploma at the Lycée Technique d'Hôtellerie Guyenne in Bordeaux. Chef Guiet apprenticed at the 3-star Hotel Saint-Paul on the island of Noirmoutier. He went on to become Chef at the Restaurant La Paillotte in Vendée before moving on to the 4-star Hotel Royal in La Baule, France.

Chef Guiet has worked extensively in Switzerland; his résumé includes the 4-star Hotel Arc-en-ciel in Gstaad, Switzerland, and the 4-star Hotel Central Residence in Leysin, Switzerland.

Chef Guiet immigrated to Canada in 1987 whereupon he joined the brigade at one of Canada's most renowned French restaurants, Café Henry Burger in Hull.

Chef Guiet joined Le Cordon Bleu Ottawa in 1990 and as Technical Director he oversees the development of the culinary curriculum, recipe development, and evaluation systems.

Chef Armando Baisas

Born in the Philippines, Chef Baisas is above all an artist. He is able to sculpt in any material from ice and snow to fruit and butter. He is also a master in the art of Sushi. He received his Culinary Arts Diploma in 1981 from the Samson Technical Fashion School in Manila. He quickly claimed the positions of Kitchen Artist and Garde-Manger with the Hilton International Hotels Group, working in the Philippines, Kenya, Cyprus, Egypt and Sudan. In 1987 Chef Baisas moved to North America and worked in many different restaurants.

Chef Baisas' accomplishments and awards as a sculptural artist are extensive; This includes, 1st place position at the Individual Ice Carving Competition in Plymouth, Michigan.1993, followed by a gold medal and Overall Winner Trophy at the Salon Rendezous in Montreal, Quebec. From 1995 to 1997 he was a three-time gold medal winner at the Olympiad de Cuisiniers in Montreal, Quebec.

During 1999-2006 he was six times Single Block Champion, two times Master's representing Canada at Winterlude, and in 2008 was named world carving Champion by Gold and Trophy. His highest achievement is the Philippine Presidential Award of Honour vested to three Filipino Canadians. These are only a few of his many accomplishments.

Chef Baisas joined Le Cordon Bleu Ottawa Culinary Arts Institute in the fall of 2000 as a Chef Sculptor/Instructor.

Chef Gilles Penot

Cuisine Instructor

From his earliest years in his native France, Chef Gilles Penot has worked towards excellence in his profession. A graduate of the école Hotelière de Blois, Chef Penot honed his skills at several different restaurants in France in the early part of his career. These included the Café de la Place in Chamonix, Le Drugstore de Neuilly and the Brasserie du Pont Legendre.

In the late 1980s, Chef Penot was appointed to the position of Cuisine Chef at the Hotel Ibis in Rambouillet. He was responsible for the planning and organization of all food services from weddings and seminars to business receptions. At the same time, Chef Penot served as guide and instructor for apprenticing chefs. Chef Penot put this valuable expertise to good use in the early 1990s when he became the owner and Executive Chef of his own restaurant, Le Gohan, in Normandy. Under Chef Penot's leadership Le Gohan provided traditional French cuisine as well as catering services, and also achieved a listing in the prestigious Guide Vert Michelin. It was also during this period that Chef Penot began teaching in the culinary arts, and earned a certificate in food hygiene and health from the French Department of Agriculture. In 1999 and 2000 he was awarded the Premier Prix National d'Excellence de la Confrèrie du Homard de la Manche. Early in 2001, Chef Penot's career brought him to Canada, where he was appointed to the position of Cuisinier at the restaurant Le Nuance in the Casino de Montréal.

Chef Penot joined Le Cordon Bleu Ottawa Culinary Arts Institute as Cuisine Instructor in 2002.

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 Eric Jaouan

Pâtisserie Instructor

Born in France, Chef Eric Jaouan brings over 20 years experience to Le Cordon Bleu Ottawa. Chef Jaouan's education includes Certificats d'Aptitude Professionelle (CAP) in pastry, candy, chocolate, and frozen desserts.

Chef Jaouan has worked in prestigious restaurants and hotels around the world including; Les Délices De Le Bocca (Cannes), Le Méridien (Nice), Stripped Bass (Philadelphia), Sheraton Oran (Algeria), and many more. He most recently worked as pastry instructor at the Restaurant School of Philadelphia and at The Western Culinary Institute (Portland, Oregon).

Chef Jaouan joined Le Cordon Bleu Ottawa in 2012 as a Pastry Chef Instructor.

Chef Arnaud Bonnefoy

Pâtisserie Instructor

Born in France, Chef Arnaud Bonnefoy brings over 20 years experience to Le Cordon Bleu Ottawa.

This globetrotting chef was educated in France and his culinary experiences range from military service in France & Africa to pastry shops in France to running Michelin-starred restaurants & hotel pastry kitchens in England, Ireland and Lebanon (among other places).

With experience in venues such as The Landmark (London, UK) , Les Antiquaires (Orleans, France) and Patrick Guilbaud Resaurant (Dublin, Ireland), Chef Arnaud's delicate pastries have graced the plates of many lucky culinary enthusiasts.

With a joy for pastry, Chef Arnaud specializes in Sugar work, Pastillage, Chocolate, Breads and Wedding Cakes.

Chef Bonnefoy joined Le Cordon Bleu Ottawa in 2012 as a Pastry Chef Instructor.

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.