Festive Baking Demonstration

Chef Douglas joined Le Cordon Bleu London in 2022 and has worked across many renowned restaurants across Montreal, France and London. His career in London began at the 5* hotel, Café Royal, and he then moved to the Dorchester Hotel as Chef de Partie, producing a variety of breads for the prestigious hotel. Shortly after, he became Chef de Partie for Harrods, London, overseeing the production of all sourdough breads, bespoke bakery items and pastry products for the leading luxury department store and most recently, Chef Douglas worked at Phillipe Conticini in London.