Meet the Chefs

of Le Cordon Bleu Ateneo

- LE CORDON BLEU ATENEO DE MANILA -

At Le Cordon Bleu Ateneo de Manila, culinary education is shaped not only by what students learn, but by who guides them through the craft.

Behind the institute’s training in cuisine, pâtisserie, and boulangerie are chefs whose careers span renowned kitchens, luxury hospitality establishments, international competitions, research and development, and culinary education. Bringing together decades of professional experience, Chef Cyrille Soenen, Chef Julien Bispo, and Chef Régis Doré share their knowledge and expertise with students preparing for careers in the culinary and hospitality industries.

Their individual specialties may differ, but their approach to education is grounded in the same principles: technique, precision, discipline, craftsmanship, and respect for culinary tradition.

Chef Cyrille Soenen

Technical Director

With more than 40 years of culinary experience, Chef Cyrille Soenen brings a career deeply rooted in classical French cuisine.

His journey began at the Hotel Ritz Paris, followed by years of experience in Michelin-starred kitchens across Paris. He later moved to Manila, where he held key leadership positions, including Executive Chef and Director for Culinary Arts in distinguished hotels and restaurants.

Chef Cyrille’s career has also extended beyond the professional kitchen. He has served as a coach and judge for the Bocuse d’Or and was the restaurateur behind Cicou and Brasserie Cicou. He is also the only chef in the Philippines who is a member of the prestigious Maîtres Cuisiniers de France, an organization dedicated to preserving and promoting French culinary traditions.

Today, as Technical Director of Le Cordon Bleu Ateneo de Manila, Chef Cyrille brings his extensive industry experience into the academe. Through hands-on training and mentorship, he guides students in developing the discipline, precision, and technical foundation expected of a professional chef.

For Chef Cyrille, culinary education is an opportunity to pass on the traditions and standards that have shaped his own career, while helping a new generation discover their own path in the culinary world.

Chef Julien Bispo

Pastry Chef Instructor

Chef Julien Bispo brings extensive experience in pâtisserie and product development, shaped by professional work in French gastronomy, research and development, and international culinary education.

He refined his craft in Paris before moving into Research and Development, where he focused on precision, technique, and contemporary pastry applications. His experience in product development further strengthened his understanding of the technical processes behind pâtisserie, from formulation and consistency to presentation.

Chef Julien gained wider recognition through his participation in Le Meilleur Pâtissier – Les Professionnels, where he finished in second place, demonstrating technical skill, creativity, and leadership in a competitive professional setting.

His experience also extends into culinary education, having shared his expertise as an instructor in international culinary environments.

As Pastry Chef Instructor at Le Cordon Bleu Ateneo de Manila, Chef Julien brings this combination of professional and teaching experience into the training kitchen. His approach emphasizes technical discipline, precision, and a structured understanding of pâtisserie, giving students the foundation to develop both their skills and their own creative expression.

Chef Régis Doré

Bakery Chef

Chef Régis Doré is a French master baker and culinary educator with more than three decades of international experience in artisan baking, viennoiserie, and luxury hospitality operations.

Originally from France, Chef Régis began his training in Alsace under a Meilleur Ouvrier de France master baker. This early experience established a strong foundation in traditional French baking techniques, fermentation, and craftsmanship.

His professional career has taken him to renowned establishments and hospitality destinations around the world. He has held key positions at The Ritz-Carlton in Florida, worked with luxury hospitality groups in Dubai, and served as Chief Baker at Marina Bay Sands Singapore. He has also had the opportunity to work alongside internationally acclaimed chefs such as Joël Robuchon and Gordon Ramsay.

Today, Chef Régis serves as Bakery Chef at Le Cordon Bleu Ateneo de Manila, where he brings his extensive industry and teaching experience to the training kitchen. He mentors students in the principles and techniques of French breadmaking, from fermentation and dough development to shaping and baking.

Chef Régis will also lead and train students in the upcoming Diplôme de Boulangerie program, sharing the fundamentals of French breadmaking through a curriculum centered on technique, precision, craftsmanship, and innovation.

Three Chefs, Three Specialties, One Culinary Education

From classical French cuisine and contemporary pâtisserie to artisan breadmaking, the expertise of Chef Cyrille Soenen, Chef Julien Bispo, and Chef Régis Doré reflects the breadth of culinary disciplines taught at Le Cordon Bleu Ateneo de Manila.

Their professional journeys bring the training kitchen closer to the realities of the culinary industry, giving students the opportunity to learn from chefs who have worked across different kitchens, countries, and areas of specialization.

Through their instruction and mentorship, students are introduced not only to recipes and techniques, but also to the discipline, precision, and professional standards that underpin the culinary arts.

At Le Cordon Bleu Ateneo de Manila, these three chefs continue the tradition of sharing knowledge from one generation of culinary professionals to the next, helping students build the technical foundation and professional perspective to pursue their own careers in the world of food and hospitality.