Meet Our Chefs

Technical Director / Cuisine Teaching Chef  
Sebastien Graslan　

Chef Sebastien Graslan was born and raised in the Pays de la Loire region of France. Coming from a family who owned a hotel in Chevilly, Chef Sebastian grew up in the hospitality environment and chose to pursue the culinary arts as a career. Chef Sebastien moved to England in 1990 to develop his skills practically before gaining further experience across Europe in the kitchens of 5-star hotels. He returned to England in 1995 with a position at Elena’s L' Etoile, a classic French restaurant located in Soho. After two years, Chef Sebastien moved to Cape Town, South Africa at the prestigious Victoria and Alfred Hotel before returning to London in 1998. Chef Sebastien’s first role back in London came at Fredericks restaurant, under Andrew Jeffs (head chef 3 star Michelin at chez nico park lane) specializing in modern European cuisine. 2006 saw Chef Sebastien returned to the hotel environment with a position at The Sloane Square Hotel in London’s fashionable Chelsea district. Here, Chef Sebastien assisted in the creation of fine French cuisine in the hotel’s restaurant. Chef Sebastien joined Le Cordon Bleu’s team of Cuisine Teaching Chefs in 2012 and moved to Kaohsiung, Taiwan to open Le Cordon Bleu NKUHT campus in 2014.

Pastry Teaching Chef 
Pierre Legendre　

Chef Pierre obtained his C.A.P. (Certificat d’Aptitude Professionnelle) qualifications in Cuisine and Pastry from Lycée d’Enseignement Professionnel du Gué à Tresmes and CFA de la Chambre de Métiers et de l’Artisanat du Pays de Montereau, where he developed a solid foundation in classical French cuisine and pastry arts. Throughout his professional career, Chef Pierre accumulated 11 years and 7 months of experience as Deputy Pastry Chef at Restaurant Laurent on the Champs-Élysées in Paris. In this role, he was responsible for creating pastry recipes and providing technical training in culinary and pastry techniques.

In January 2000, he joined the world-renowned pastry and macaron house Ladurée Paris as Deputy Pastry Chef, where he oversaw macaron and pastry production processes and contributed to the continuous improvement of baking techniques. Chef Pierre later moved to Ladurée Tokyo, where he served as Executive Pastry Chef. He was responsible for managing the pastry laboratory and acted as the Production Chef across multiple retail locations throughout Japan. His expertise encompassed pastry production, food cost control, and operational management, demonstrating extensive experience and professional mastery.

In January 2016, Chef Pierre joined Le Cordon Bleu Seoul (Sookmyung Women’s University campus) as a Pastry Teaching Chef. He taught beginner, intermediate, and advanced pastry courses, while also contributing to curriculum development. With eight years of teaching experience, he has consistently demonstrated outstanding pastry craftsmanship and culinary expertise.

In December 2023, Chef Pierre officially joined the Le Cordon Bleu Pastry Teaching Team at Le Cordon Bleu-NKUHT, where he continues to contribute his extensive professional experience and knowledge as a Pastry Teaching Chef.

Pastry Teaching Chef  
Joan Berton

Chef Joan began his culinary journey at the age of 16, starting as an apprentice in bread and pastry in the Saint-Hilaire region of southern France. He received his early professional training at CFA Sète, where he studied under Gérard Bertin, a Meilleur Ouvrier de France (M.O.F.) laureate, awarded in 1982.

In the early years of his career, Chef Joan worked extensively across France, gaining experience in Paris, Toulouse, the one-Michelin-starred restaurant L’Esplanade in Dordogne, and the one-Michelin-starred restaurant Pain Adour et Fantaisie in Landes. At the age of 25, he relocated to Luxembourg, where he spent four years further strengthening his culinary expertise while working at Restaurant Steinmetz and Restaurant Windsor. Chef Joan later joined the renowned Leylaty Group in Saudi Arabia as Deputy Pastry Chef, overseeing operations for five restaurant outlets and two pâtisseries. Leylaty is the official catering group for the Saudi Royal Family’s palace in Jeddah, a role that reflects the group’s prestige and culinary excellence.

He subsequently held the position of Executive Pastry Chef at Mon Époque in Ningbo, China, the acclaimed resort restaurant Beefbar in Malta, and Le Miam Pâtisserie Française in Slovakia. In these roles, he was responsible for overall management, daily operations, and new product development, demonstrating strong leadership and creative expertise.

With over 20 years of international culinary experience, Chef Joan joined Le Cordon Bleu in 2021 as a Pastry Teaching Chef, delivering pastry programmes at the London, Lebanon, and Madrid institutes. In late 2024, he officially joined Le Cordon Bleu Kaohsiung, continuing to share his extensive global experience and professional knowledge with future pastry professionals.

Bakery Teaching Chef 
Peter Li

Chef Peter Li, a graduate of the Department of Baking Management at National Kaohsiung University of Hospitality and Tourism, is widely regarded as one of the most promising young talents in Taiwan’s new generation of baking professionals.

In 2017, he represented Taiwan at the WorldSkills Competition, competing against contestants from 17 countries, including Japan, South Korea, Italy, and the United States. Standing out among a highly competitive field, he was awarded the World Bronze Medal. This marked Taiwan’s return to the WorldSkills podium six years after Chef Wu Tzu-Ching’s previous medal, once again drawing international attention to Taiwan’s baking industry and symbolizing the rise of a new generation of skilled artisans.

Following the competition, Peter’s professional journey took him across New York, Shanghai, and Taiwan. During his time in New York, he worked as a consultant for renowned local bakeries and boutique pastry studios, focusing on the development of festive and premium bread products such as Galette des Rois, Panettone, and European-style sourdough breads. He also contributed as a technical consultant on product optimization projects, helping brands establish standardized French bread production processes and distinctive flavor profiles. Collaborating with bakers from diverse cultural backgrounds, he absorbed a wide range of techniques and flavor philosophies, enriching his creative approach.

While working in Shanghai, Peter continued his passion for artistic bread, engaging in product development for boutique bakeries and competition-level creations. By integrating Asian ingredients with classical French techniques, he produced works that balance visual artistry with refined flavor expression.

Upon returning to Taiwan, he assumed a key role at Boulangerie Shakespeare & Co. He later collaborated with World Bread Champion Chef Jay Wang to conduct an artistic bread seminar in Italy, where they taught the Italian national team, allowing Taiwanese baking craftsmanship to shine on the international stage.

In addition to his work in research and creation, Peter is deeply committed to education and professional judging. He has taught at numerous vocational and professional institutions, inspiring students through a practice-based, competition-oriented teaching approach that nurtures both technical skill and creative potential. Specializing in sourdough bread and artistic bread, he has been repeatedly invited to serve as a judge for the National Skills Competition organized by Taiwan’s Ministry of Labor, as well as a lecturer for gold medalists under the Workforce Development Agency, continuously advancing professional baking education and its alignment with international standards.