Chef Thierry Lerallu
Head Baker Chef Instructor & Pastry Chef Instructor
Chef Thierry was born in France, Normandy. He always had a passion for bakery and patisserie and a talent in the Art of Pastry
He started his apprenticeship as a baker, Patissier, chocolatier and confiseur in Normandy well-known for the fresh cream, milk product, cheese and apple.
Thierry Lerallu from an early age showed his predisposition for his job and was rewarded repeatedly as the best apprentice in various specialties; from the bakery to patisserie, He remains unbeatable and comprehensive.
After receiving his Diploma from CFA, Alencon France he ventured out to see the world and had set foot in Malaysia in the early nineties where he worked for several 5 star international hotels. It was in Malaysia where he discovered the Malaysian, Chinese and Indian cuisine.
After having worked in Malaysia for several years, his addiction to travel took him to Seoul in South Korea where he become an executive pastry chef in a 5 star hotel and he will open few “salon de the” on behalf of the company.
In 2003 he joined Constance hotel and Constance Academy and Mauritius IVTB in Mauritius whereby he had shared his professional knowledge with young Mauritian apprentices where he trains via an intensive Pâtisserie programme. He had also adapt all its techniques for high-flying fun at workshops conducted with Mini-chefs, and guests of the hotel.
His skills with baking, sugar and chocolate art had brought him much recognition in the yearly Bernard Loiseau Culinary Festival in Mauritius and they depended heavily on his talent for beautiful creations and desserts which made such a distinction and were highly regarded and appreciated by both participants and renowned guests.
With his numerous years in the industry starting in France and eventually all over the world, his appointment as Head of Pastry Chef at the Sunway Le Cordon Bleu did bring the patisserie programme to great heights in Malaysia and South East Asia. He subsequently joined the Le Cordon Bleu School in Seoul Korea but have returned to the Malaysia school as Pastry and Bakery Chef Instructor to commence our Boulangerie Programme
He is well loved by students and colleagues and is very patient in imparting the pastry arts skills to all who learnt after him.