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              Profile

              Le Cordon Bleu Dusit has enlisted experienced and acclaimed chefs from around the world - mostly from France - to share their knowledge, skills and inspiration with our students and graduates.

              Learn more about our Chefs' professional experience and background.

              Chef Willy Daurade

              Assistant Technical Director

              Origin:

              Dordogne, France

              Professional Qualification & Experiences:

              • Pastry and Bakery Executive Sous-chef, Lenôtre, Bangkok
              • Pastry Chef Instructor, Institute Vatel – Hotel management, Bangkok
              • Didier's Patisserie Limited, London
              • Master in Pastry
              • Diploma of Professional Studies in Pastry and Bakery
              • Certificate of Professional Aptitude in Pastry and Bakery

              Chef Christian
              Patrice Ham

              Head of cuisine Chef

              Origin:

              Strasbourg, France

              Professional Qualification & Experiences:

              • Cuisine Chef, D'Sens Restaurant, Dusit Thani Bangkok, Thailand
              • Jaques Cagna (1 Michelin star), Paris, France
              • L’atelier Joel Robuchon (3 Michelin star) in Paris, Monte Carlo, Hong Kong and Macao
              • Le Taillevent (3 Michelin star), Paris, France
              • Le Bristol (1 Michelin star), Paris, France
              • Dalloyau, Paris, France
              • Le Laurent Restaurant (1 Michelin star), Paris, France
              • Au Crocodile (3 Michelin star), Strasbourg, France
              • Certificate of Professional Aptitude in Cuisine and Pastry

              Chef Marc Champiré

              Head of Pastry Chef

              Origin:

              Parisian Region, France

              Professional Qualification & Experiences:

              • Chef Instructor, Vatel School, Bangkok, Thailand
              • Production Chef, Kakkugalleria, Finland
              • Production Chef, Didier's Patisserie, England
              • Chef Patissier, Konditory Pascal's, Norway
              • Chef Consultant, The Chedi Hotel, Phuket, Thailand
              • Pâtissier, Glacier at « salon de Thé » Jean-Marie Augnet, Relais Dessert in Switzerland
              • Sous-chef beside Lionel Lallement (MOF) at François Clerc Le Traiteur, France
              • Worked with Pierre Hermé & Alain Passard at Carlton restaurant, Brussels, Belgium
              • Pâtissier with Pierre Hermé at François Clerc Le Traiteur, France
              • Certificate of Professional Aptitude (CAP)
              • Apprenticeship at Pâtisserie Guinoiseau, (Motte d’Or), Meulan, France

              Chef Niruch Chotwatchara

              Pastry Chef instructor

              Origin:

              Bangkok, Thailand

              Professional Qualification & Experiences:

              • Teaching Assistant and Fellowship, Johnson and Wales University
              • Oriental Hotel Bangkok, Thailand
              • Bachelor degree in Baking and Pastry, Johnson & Wales University, USA

              Chef Alex Ruffinoni

              PASTRY CHEF INSTRUCTOR

              Origin:

              Franche Comté, France

              Professional Qualification & Experiences:

              • Pastry Sous Chef, Belmond La Samanna Resort, Saint Martin, French West Indies
              • Fauchon, Paris, France
              • Chef de Poste, Pierre Hermé, Paris, France
              • Relais Dessert International
              • Certificate of Professional Aptitudes in Chocolate and Confiserie
              • Certificate of Professional Aptitudes in Pastry, Chocolate, Ice Cream and Confiserie
              • Diploma of Professional Studies in Pastry

              Chef Guillaume Ancelin

              bakery chef instructor

              Origin:

              Troyes, France

              Professional Qualification & Experiences:

              • Adriano Zumbo patisserie, Sydney, Australia
              • Production manager at “United bakeries” Oslo, Norway
              • Head baker at “Pandora bakery” in Nicosia, Cyprus
              • Head baker at Mr Crepin’s bakery, France
              • Diploma of Professtional Studies in Pastry and Bakery
              • Certificate of Professional Aptitude in Pastry and Bakery

              Chef Supapit Opatvisan

              Thai cuisine Chef instructor

              Origin:

              Bangkok, Thailand

              Professional Qualification & Experiences:

              • Culinary Expert, Suan Dusit University, Bangkok, Thailand
              • Head of the Training Program, Suan Dusit International Culinary School, Bangkok, Thailand
              • Guest Chef Lecturer for promoting Thai Cuisine in Australia, New Zealand and USA
              • Guest Chef for Thai Food Festival in Korea, Taiwan, India and Bangladesh
              • Master of International Hospitality and Hotel Management, University of Western Sydney, Australia
              • Bachelor of Business Administration in Kitchen and Restaurant Management, Dusit Thani College, Bangkok

              Chef Wilairat Kornnoppaklao

              Thai cuisine chef instructor

              Origin:

              Phichit, Thailand

              Professional Qualification & Experiences:

              • Culinary Instructor and Expert, Suan Dusit International Culinary School, Suan Dusit University, Bangkok, Thailand
              • Guest Chef for promoting Thai Cuisine in USA, Indonesia, Madagascar, Philippines, Taipei and China
              • Exchange Chef Instructor for Thai Cuisine Master Classes, Kendall College, Illinois, USA
              • Thai Chef Instructor Baipai Thai Cooking School, Thailand
              • Certificate of Thai Culinary Craft-Work, Wandee Culinary School, Bangkok, Thailand
              • Diploma of Hospitality Management (Commercial Cookery), William Angliss Institute, Melbourne, Australia
              • Bachelor of Mechanical Engineering, Kasetsart University, Bangkok, Thailand
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