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Chef Olivier Pallut

Chef Pallut is a French national and has extensive experience in the industry. He worked for Hotel Charentais, Bistro Le Francais, Le Meridien St Martin, Le Meridien Mariador, Qatar Royal Palace,  

Mezzaluna and Zoe Restaurants in Bahrain, Thimar Reef Island, Cordon Bleu Istanbul Teaching Chef,  Executive Chef as preopening team at Golden Tulip. His last assignment was a Corporate Executive Chef for Bateel International in charge of the production kitchens for 16 outlets in Dubai, 1 outlet in Oman, 4 outlets in Qatar and 3 outlets in Kuwait.

His profound hospitality background and experience in this industry has led Chef Pallut to various places in Europe and the Middle East. He worked in several countries such as United Kingdom, France, Russia, Guadeloupe, Chad, Guinea , Ukraine, Qatar, Bahrain, Turkey and Africa.

Chef Philippe Wavrin

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 Joan Berton

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.