Our Chefs

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 Tristan Tuaud is a French national, originally from Brittanny.

He started his apprenticeship in a Michelin star restaurant then in a Parisian pâtisserie Lenotre.

He moved to international luxury 5 stars hotels in Europe, America, Middle East and Asia. Several Four Seasons branches including GeorgeV Paris, Baku, Anguilla…

Also many other hotels like Lebua Bangkok, Phoenicia Beirut, Mathild Budapest, Raffles Warsaw…

Specialized in developing desserts and creating menus in several F&B outlets and being in charge of Pastry/ Bakery of prestigious restaurants and hotels.