Born in Ernée, in the North-Ouest of France, Chef Sébastien Lambert began his career in 1992 after completing his culinary training specialising in pâtisserie.

He developed his culinary skills while working in France for four years. Then continued his career internationally - in the UK, working as a pâtisserie chef at Butler's Wharf Chop House in London, at the Essence Restaurant in Auckland, and at the Quay restaurant in Sydney.

He then returned to Europe and was appointed Pâtisserie Sous Chef in two of Dublin's finest 5-star hotels - The Shelbourne and The Clarence. He missed the scenic beauty of New Zealand so he chose to return in 2006 and moved to the beautiful Kapiti Coast to open a new European Style Bakery where he was the Pâtisserie Chef Manager.

In August 2012 he joined the select staff of chefs at Le Cordon Bleu New Zealand in Wellington. To this day he states that, "It was one of the best decisions I have ever made". 

Born in Burnley, Lancashire, Paul started his City and Guilds French cookery training at 16. He then spent 10 years building his career in England and the Channel Islands at fine dining restaurants and hotels before venturing to New Zealand. He quickly continued his work as a chef at some of Wellington’s most awarded fine dining restaurants, including The White House and Icon Restaurant.

In 2000 he opened his own bistro, Trafalgar Square, whereas Head Chef he won many awards for his use of beef and lamb. The bistro was also recognised as a category finalist in the 2000 Corbans Wine and Food Challenge Awards. Paul first joined Le Cordon Bleu in 2013 just after the school opened, and it’s been his home and happy place since then with stints back in the industry.

He has a passion for all things culinary, especially classical French cuisine and “lets his food do the talking”. Paul brings to Le Cordon Bleu not only his vast and varied experience as a chef, but patience and a deep understanding of how the hospitality industry operates and its needs.

Catherine grew up in the scenic Wairarapa region of New Zealand, where her love for food, especially desserts, was cultivated from a young age. In the late 1980s, she moved to Wellington and worked in various restaurants while pursuing formal culinary training. Catherine relocated to Sydney in the early 1990s, where she joined the iconic Rockpool restaurant. After a period of travelling and gaining additional experience in various culinary settings, she returned to Rockpool in 2000 as Head Pastry Chef.

Over the next decade, as Rockpool evolved into the Rockpool Group and expanded its footprint, Catherine’s role grew accordingly. She became Group Executive Pastry Chef, responsible for overseeing pastry production across the group's portfolio of high-end restaurants. During her tenure at Rockpool, Catherine also contributed her expertise to several cookbooks published by the group, as well as numerous articles in prominent Australian food magazines. Her innovative dessert creations and passion for the craft earned her a respected reputation in the Australian culinary scene.

In 2016, Catherine founded Wellington Sourdough, a bakery specialising in artisanal breads, further showcasing her versatility in the culinary arts.

Evan’s culinary journey started in Christchurch, New Zealand, as a teenager washing dishes in a local à la carte restaurant. The energy of the kitchen motivated Evan to pursue part-time cookery studies.

After graduation, Evan travelled to the UK. He worked his way up to joining the team at Box Tree, a long-lasting and highly regarded restaurant in Yorkshire. Wanting to put his skills to the test, Evan applied for the prestigious Roux Scholarship, a cooking competition for young chefs in the UK. While managing to become a finalist, he was unable to claim first place. Evan credits this as a key moment in his career where he learned not to stress over being the best, simply his best.

Upon returning to New Zealand, Evan began his pivot into education. Initially joining the New Zealand School of Food and Wine to assist in the creation of its restaurant, he remained and became a teacher. In 2018 Evan joined Le Cordon Bleu New Zealand facility as Chef de Cuisine. His mastery of the culinary arts has made him the perfect mentor for our students.

Born and raised in Vietnam, Chef Huy Nguyen discovered his passion for baking in his late teens, experimenting with recipes at home. His interest quickly blossomed into a professional career when he moved to Australia in the mid-2010s to study at the esteemed Le Cordon Bleu in Adelaide.

Chef Huy’s philosophy is centred on a flavour-first approach—crafting pastries and desserts that prioritise taste above all else. A firm believer in the science of baking, he strives to demystify common kitchen challenges with methodical, scientific approaches, smoothing out the complexities of baking without compromising the final result.

With a decade of rising within Australia's culinary industry, Chef Huy has become a recognised expert in chocolate and Viennoiserie. His exploration of chocolate has led him to create exceptional confections, balancing texture and flavour with meticulous care. In more recent years, he has honed his skills in Viennoiserie. In 2024, under his lead, chef Huy and the pâtisserie team at Adelaide’s Finest Supermarkets took home multiple awards for categories such as croissants, tarts, danishes, and best apprentice in the Adelaide Royal Show.

Chef Francis Motta’s career spans over 45 years. He grew up in a household deeply rooted in French agriculture, with parents specializing in poultry, dairy, and Champagne. As a young adult he cultivated his culinary interests in Paris, completing diplomas in haute cuisine. He then honed his craft in numerous Michelin-starred and highly acclaimed restaurants across Europe. 

For a decade, Chef Francis served as a full-time chef instructor at Le Cordon Bleu New Zealand, mentoring and inspiring hundreds of culinary professionals now working across the industry today. Known for his passion for fresh, local produce, he frequently led hands-on foraging expeditions around Wellington, teaching students to identify and harvest wild garnishes and ingredients unique to the region. 

Today, Chef Francis splits his year between two worlds, working as a private chef in the South of France during the New Zealand winter, and returning to Wellington to teach during the summer months. Reflecting on over four decades in the industry, he attributes initial interest and lifelong culinary career to “the relationship you build with your guests through the Art de Recevoir, the art of hospitality." For Chef Francis, being a chef-hotelier remains far more than a career, it is a lifelong passion.