Chef Douglas Bond Mollitt holds the dual role of Chef Lecturer and Production Head Baker at Le Cordon Bleu London.
Chef Douglas has worked across many renowned restaurants across Montreal, France and London. His career in London began at the 5* hotel, Café Royal, where he was responsible for the tourier requirements and regularly developed new danishes and veinnoiseries. 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.
Most recently, Chef Douglas worked at Phillipe Conticini in London, helping them to open their first store after COVID and running three of their bakery production sites for their London stores. As Head Baker, he oversaw all tourier production and managed the product development of sourdoughs, brioches and other seasonal items. He also created their bakery menus, from their famous croissants to their new savoury ranges.
Chef Douglas joined Le Cordon Bleu London in 2022.
