Cuisine Teaching Chef
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.
Patisserie Teaching Chef
Chef Nicolas Belorgey was born and raised in the Burgundy region of France. He developed a passion for the culinary arts after visiting the Michelin-starred restaurant his grandfather worked in at an early age. In 2004, Chef Nicolas gained an introduction to Michelin-starred cuisine in the kitchen of Hostellerie du Chapeau Rouge, Dijon. 2006 saw Chef Nicolas move to Australia after securing the position of Head Pastry Chef at the newly opened Chouquette, a French boulangerie pâtisserie in Brisbane. Here, Chef Nicolas created and developed traditional and modern pâtisserie items in addition to managing a team of chefs. Chef Nicolas moved to London in 2008 and took on the position of Head Pastry Chef at Club Gascon, a Michelin-starred restaurant specializing in imaginative gastronomy from south-west France. Whilst primarily creating fine desserts in this role, Chef Nicolas also demonstrated his skills at culinary events, wrote chapters for dessert books and trained members of the pâtisserie team.
Alongside being a member of the UK Coupe du Monde de la Pâtisserie team competing in the final of the competition in 2013, Chef Nicolas has successfully competed in a number of culinary competitions in both France and Australia. He was awarded first place for his plated dessert and sugar showpiece at the Gastronomical Fair of Dijon in 2005, first place for special occasion cake at the Culinary Challenge of Brisbane 2006 and first place for plated dessert, sugar showpiece and special occasion cake at the Culinary Challenge of Brisbane 2007. And most recently won the title of European champion of pastry with the UK team in Geneva 2014.