The Master Chefs of Le Cordon Bleu-Sookmyung Academy, of which the majority come from Michelin starred restautrants or winner of prestigious competitions, pass on their expertise each year to student. They teach the techniques and methods of cuisine, pastry and bread baking.
Georges Ringeisen, Cuisine Chef
The chef is from France and has acquired certificate B.E.P. approved by the French Ministry of Education. Also he had master’s degree of culinary arts in Poppe & Neumann, school of hospitality, in Germany. He had built up his career at Michelin star restaurants and 4 star hotels since he was an apprentice chef. After he finished his military service in France, he had worked for the world famous hotels and cruises, restaurants in many countries such as Germany, Singapore, New Caledonia, Hong Kong, China, England and so on.He had been the executive chef for more than 10 years including Accor hotels group and Le MERDIEN hotel and resort. From 2014, he started working for “The Grand Pacific Hotel”, five star hotel in Fiji as the chief executive chef. Finally, he joined Le Cordon Bleu-Sookmyung Academy since February, 2016.
Laurent Reze, Cuisine Chef
Born in the “Ile de France” Region, Mr. Laurent Reze started to work for Traditional French Grand Cuisine Master Chefs in 5 star Hotels such as ”La Grande Cascade” and “Le Meurice”. Chef obtained his Chef and maître d’H Certificate then his Hotelier Associate Degree and finally graduated from Superior French Culinary Courses in Paris. After a few years in the French Navy Laurent worked as Private chef for the Phillips Collection then for 5 stars hotels, Relais Chateau along the East Coast of the United States; New York, Martha’s Vineyard and Key West and the International Trade Center of Washington D.C. He also worked as Executive Chef for Intercontinental Hotel and Hilton Hotel in Mainland China, Shanghai and Chongqing. In August 2014 Laurent joined Le Cordon Bleu-Sookmyung Academy.
Javier Mercado, Pastry Chef
He was born in Puerto Rico and grew up in the USA. After completing a Pastry Arts degree at Johnson & Wales University, began work at the Westin Carambola Beach Resort. In 2000, Chef moved to The Ritz Carlton, Virginia. From The Ritz Carlton and joined Albert Uster Imports, a supplier of high-quality ingredients and equipment for Pâtisserie chefs. He was awarded The Competition Chef award by the Craft Guild of Chefs for both his own work and contributions for mentoring students. He was awarded The Best Sugar Showpiece in both. He also won Best Sugar Showpiece at the UK British Championship in both 2011 and 2013. Chef Javier Captained the Great British Team at the Coupe Du monde de la Patisserie and most recently in 2015 the UK team were placed 6th in the world at this competition. He has many experience teaching Pâtisserie techniques in the UK, and joined Le Cordon Bleu’s team of Pâtisserie Teaching Chefs in 2012.
Pierre Legendre, Pastry Chef
Pierre Legendre born in Melun, France received C.A.P.(Certified Authorization Professional) in both Cuisine and Pastry, and gained experience working regional well known pastry shops where he learned the knowledge of ingredients and diverse pastry techniques. He had been also in charge of supreme commander meals in the army of French Guiana, and after military service, he returned to Paris to work in hotels and restaurants occupying the pastry part and was recognized as a pastry chef. He had cumulated field experience being in charge of the pastry product, cakes and decorations at La Durée in Paris and Tokyo which is well known for the world-famous desserts and macarons. He devoted his life to spread French traditional pastry. He has cooperated with Le Cordon Bleu International starting to work in Japan and joined le Cordon Bleu-Sookmyung Academy.
Alain SANCHEZ, Bakery Chef
Born in Pyrénées-Orientales, Chef Alain Sanchez started his career in Bakery and Pastry after obtaining CAP (Certificate of Professional) in 1984. Chef Alain Sanchez then decided to expand his experiences working a number of years in a variety of pastry shops in France, U.S.A, Turkey and Africa. He had an illustrious career in the global food services and facilities management company Sodexho GBV, as a bakery chef, restaurant manager and staff instructor. Chef also worked as a chef de partie for several establishments including Celebrity cruise in U.S.A. In 2008, he was recruited by M. Henri Poch in France, who holds the ‘Meilleur Ouvrier de France’ title in 2000. Chef Alain Sanchez joined Le Cordon Bleu Tokyo in 2006 and he is currently the bakery chef at Le Cordon Bleu Sookmyung Academy and passing on his bakery knowledge.