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Chef Roberto Zanuso

Italian-born, Chef Roberto Zanuso spent his childhood living in Italy and France, during which time he developed a love of international cooking styles through the meals prepared by his father and his insatiable thirst for knowledge.

Roberto’s family roots go back to northern Italy. However his culinary roots are firmly French! Roberto started his career in Paris at Le Fouquet's, learning sauces and roastery with the chefs, followed by stints at Ladurée and Dalloyau, where he reached the position of Head Chef after having collaborated with Michelin-starred chefs.

He decided to enrich his culinary skills by moving to Lebanon as a Head Chef for the opening of a fusion restaurant in the bustling Gemmayze district, followed by a job as a Consultant Head Chef for a catering company for over a year. He then moved to Belgium for the opening of ‘Odette En Ville’, a boutique hotel, where he worked for more than two years as Head Chef. After many years in the kitchen, Roberto took a change of direction and moved into sharing his savoir faire with chefs-in-training at Alain Ducasse Education in Rio de Janeiro, Brazil.

Missing France and the energy of the kitchen, Roberto returned as Head Chef for the opening of ‘Il Duomo’, a bistronomic restaurant in Reims. He then returned to the Alain Ducasse school for a year, teaching an intensive and charged programme.

In 2016, Roberto joined Le Cordon Bleu to take up the challenge of opening the Le Cordon Bleu Culinary Institute, Lebanon.

Chef Roberto joined Le Cordon Bleu’s team of Cuisine Teaching Chefs in 2017.

Chef Guillaume Sinden

Born in the Bouches-du-Rhône, in the south of France, Chef Guillaume Sinden has a Professional Baccalaureate in the restaurant sector, a qualification in restaurant pastry and a “Brevet des Techniques et des Métiers (BTM)” in pastry.

Chef Sinden began his career as cuisine Chef at l’Escale restaurant in a unique location on the seafront in Marseille. To perfect his pastry techniques and broaden his culinary horizons, Chef Sinden left the south of France, choosing the Paris region to complete his professional training. He was taken on by the one Michelin-starred Ritz, in the role of pastry apprentice under the leadership of Michel Roth, “One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF)” Cuisine.

In October 2004, he began working as a pastry Chef at the famous Ladurée pastry shop. Following two years in Paris and one year in Brussels,working alongside renowned chefs, Chef Sinden decided to return to his homeland in the South of France. For 6 years, Guillaume Sinden continued to develop his culinary career and pastry talent in a number of prestigious restaurants on the Côte d’Azur. Initially as Chef de partie at the one Michelin starred Les Pécheurs restaurant, before moving onto the one Michelin-starred Grand Hôtel Park 45 in the same role.

In his aim to achieve professional excellence, he continued to climb the ladder and became pastry Chef at the Réserve de Nice in 2011, before moving to the Relais & Château Le Mas de Pierre located in a countryside setting in Saint-Paul-de-Vence.

Chef Guillaume Sinden joined Le Cordon Bleu Paris team of Chef Instructors in 2016.
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