Chef Wavrin is a French national and has 35 years extensive experience in the industry.
He began working in various luxury hotels in France and Switzerland before working as a Chef de Cuisine for the French Consulate in Munich. Moved on to become chef at Auberge du Cheval Blanc, in Lembach, Alsace, France, earning 2 Michelin stars; worked as Chef at the Grand Hôtel Zermatterhof (5 stars) in Zermatt, Switzerland; and later as Chef of cuisine at City Brasserie (Whitbread Group / Spirit, formerly Pelican), in London, receiving recognition in the ‘Square Meal’ guide during his tenure.
Engaged in food product consultation in the UK before working as Chef-instructor at Le Cordon Bleu London.
Then worked with Luxury Hotel group, Robert Parker Hotel Collection, as Executive Chef and Consultant before joining the Le Cordon Bleu Tokyo school in 2017.
Chef Berton is a French national and has 17 years professional experience in the industry.
He began working in many restaurants , catering and pastries in France then Luxemburg and Leylaty group in Jeddah. Moved on to Swtizerland for opening of a bakery and pastry with many outlets, then to China at Mon epoque French pastry and Bakery and later to Malta as preopening Executive Pastry Chef for Beefbar on the beach , a catering concept with 4 outlets then to Slovakia as Head Pastry Chef.
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