CHEF RODOLPHE ONNO
Technical Director & Cuisine Chef Instructor
Born in the beautiful peninsula of Brittany, France, Chef Rodolphe Onno has always been enchanted by the flavours of his hometown.
Specialties such as roasted turbot in hazelnut butter, vegetables flavoured with the sea and milk chocolate pistachio are some of his favourite dishes, and it is his passion for flavours that has inspired him to master the technicalities of culinary arts and to create an illustrious career that spans more than 20 years.
It all began in 1987, with professional certificates from the Saint Ivy College in Pontivy, Saint Marc College in Tregunc and FERRANDI, the prestigious school affiliated to the Paris Ile-de-France, the Regional Chamber of Commerce and Industry.
His passion, determination and ambition steered his inevitable journey into Michelin-starred restaurants, where he became a Chef de Partie at the 3-Michelin-starred L’ Esperance and the 2-Michelin-starred Jacques Le Divellec, before becoming Executive Chef at the Val Joly hotel restaurant in Saint Gervais.
Believing that food is a way of sharing culture, Chef Rodolphe has travelled far and wide. Driven by the desire to create a legacy with his mastery and to share his formidable knowledge and expertise by mentoring budding chefs, he became the Cuisine Chef Instructor at Le Cordon Bleu Dusit in Bangkok and has now taken over the role of Technical Director at Le Cordon Bleu Malaysia.
Chef Rodolphe is also a member of the elite Chaine des R6tisseurs, an international gastronomic society in Kuala Lumpur.
CHEF DAVID MORRIS
Surrounded by the rich bounties of the land and sea of the English countryside while growing up, young David Morris was always destined to make food a large part of his life.
His culinary journey began as a humble apprentice at a leading Birmingham hotel, working and developing his skills while attending a college nearby for the next 5 years.
Over the next decade, he quickly climbed the ranks at such highly regarded establishments such as the Phyllis Court Club at Henley-on-Thames under the mentorship of Head Chef Norman Cook, the 4-star Compleat Angler Hotel in Marlow and the Bear Hotel in Woodstock, finely honing his style, craft and command of the kitchen.
In 2005, he became the runner up as Hampshire Chef of the Year and then began work with Master Chef Steven Saunders at Brocket Hall and Sheene Mill, and then moving on to designing and opening Shendish Manor in Hertfordshire, one of the best country house hotels today.
Chef David joined Le Cordon Bleu in London in 2010 as a Cuisine Chef Instructor, one of the first few non-French chefs. At Le Cordon Bleu, David was part of a team who developed the short courses and was responsible for developing the manuals for the classic cycle.
Chef David has been with Le Cordon Bleu Malaysia since 2014 and is highly respected by staff and students alike for his craft, knowledge, patience and good humour.
CHEF SYLVAIN DUBREAU
Creativity and determination have always been the earmarks of Chef Sylvain Dubreau’s career.
Upon gaining his professional certificates from the Centre de Formation d’Apprentissage in St. Germain de Lesignan in 1991, Chef Sylvain spent fourteen years honing his craft and mastering the arts of French cuisine at the Grandes Maisons area in Paris, where many Michelin-starred restaurants and hotels are located, including 3 Michelin-star La Tour d’Argent, 2 Michelin-star Les Ambassadeurs, 1 Michelin-star Prunier and the world-renowned 2 Michelin-star Hotel de Crillion.
His world travels began at the Michelin-star La Melazane by Gourmard restaurant at the Hilton Resort in Mauritius in 2004, before moving on to spend 5 years at world-famous Lotte Hotel in Seoul, South Korea.
Keen to experience the challenges of restaurant-ownership for himself, he then moved on to Japan, where he has established his own ultra-exclusive 17-seat French fine dining restaurant, the Sucre-en-Rose.
Always on the hunt for new challenges, Chef Sylvain has now joined Le Cordon Bleu Malaysia as Chef Cuisine Instructor and looks forward to sharing his journey with his students.
CHEF FLORIAN GUILLEMENOT
Chef Florian Guillemenot believes that if one makes a cake with love, the person who eats it will be filled with happiness.
Which is why, since his apprenticeship in 2000 at the Sainte Anne catering school in Saint-Nazaire in the south of France and training at Nantes, Chef Florian’s love for chocolate work, showpiece and pastry technology has taken him all over the world to spread the joys of patisserie.
Armed with myriad certificates and the experience of working at the 5-star Royal Thalassothérapie at La Baule, he left his homeland for Oslo, Norway to ply his craft at the international relais dessert called Pascal, as well as the Bristol Hotel as a Chef de Partie Patisserie, before journeying to Scandinavia, Finland, where he was a Pastry Chef of a French pastry shop called Frambois.
Chef Florian then returned to France to obtain his Master Diploma of Pastry (BM patisserie) at the National Institute of Bakery and Pastry (INBP), where he was invited to share his patisserie talent as a trainer at the INBP in France, South Korea, Luxembourg, and Russia.
After four years, he left INBP to travel to Japan as pastry chef for a year and then joined Le Cordon Bleu Malaysia in 2015 as Pastry Chef Instructor.
CHEF STEPHANE ALEXANDRE
Pastry Practical Chef Instructor
Chef Stephane was born in France, Normandy. He always had a passion for patisserie since he was a kid. He started his apprenticeship as a patissier, conseur, chocolatier and glacier in Normandy in 1986.
After receiving his Certicat d’Aptitude Professional (C.A.P) in 1988 from the CFA of Alencon, Chef Stephane Alexandre went to several pastry shop and restaurant in Versailles area before to decide to move to Malaysia in 1995 where he discovered a country with many opportunity to share his passion.
Since, he had open his own restaurant in 2000 and had run it for over 6 years, and later joined several 5 star hotel in Malaysia in the F&B Management.
Stephane is passionate in sharing his knowledge and as a pastry lecturer he enjoys sharing his baking secret to his student.