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              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 has 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 on February, 2016.


              Roland Hinni, Cuisine Chef 

              With 40 years of career, Chef Roland Hinni is well known as a Master Chef with the working experience as an executive chef at numerous deluxe hotels like Westin Hotel, Shilla Hotel, Hyatt Hotel and Ritz Carlton. After majoring in Cuisine and Hotel Management in the Switzerland, he build up his career at the world class Hotels and Restaurants by working in the Philippines, Egypt and the UAE. Remarkably, he was one of the opening members and the Executive Chef of the Ritz Carlton Hotel, Seoul leading the restaurants and the culinary team to success. He has an outstanding career record not only as an opening trainer of Ritz Carlton Hotel, Japan but also as an award winner and a penal member of international culinary competitions. He now has joined Le Cordon Bleu Sookmyung Academy to apply his culinary expertise into a systematic curriculum of Le Cordon Bleu passing the legacy to the hands of Korean students.


              Thierry Lerallu, Pastry Chef

              After studying at the CFA Alencon located in Normandy, France, majoring in Pastry and Bakery and acquiring C.A.P Pastry, Chef Thierry Lerallu has built up his career in Pastry field for more than 34 years. He worked as an Executive Pastry Chef at various 5 star hotels all around the world like Hyatt Regency Resort Malaysia, Belle Mare Mauritius, Moofushi Maldives, Plaza Hotel Seoul. Additionally, he also worked as a consultant in Pastry and Bakery sector in seasonal menu development and consulting and educated professionals in Pastry. Recently he started to work with Le Cordon Bleu from 2012 contributing to the higher popularity of French Pastry by nurturing Pastry professionals as an Executive Pastry Chef at Le Cordon Bleu Malaysia. Now we are highly welcoming him to join Le Cordon Bleu-Sookmyung Academy from Aug. 2016.


              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.