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              Profile

              Our world class chefs have trained and worked in the finest restaurants and hotels in the world. They have extensive experience with Michelin-star restaurants and have won numerous awards.

              All of our chefs understand what it takes to prepare you for an exciting career in the culinary industry.

              At Le Cordon Bleu Ottawa, your chef instructor could be:

              Chef Hervé Chabert

              Director of operations

              chef

              Origin:

              Lyon, France

              Professional Background:

              • CAP - Patisserie, Confiserie, Glacerie, Chocolatier
              • Brevet Maîtrise - Patisserie, Confiserie, Glacerie, Chocolaterie, Traiteur
              • Pastry Chef, Jean Fouillet, France - 3 Star Michelin
              • Pastry Chef, Patisserie Lafay, Lyon, France
              • Pastry Chef Instructor, Institut Paul Bocuse, Lyon, France

              Career Highlights:

              • Twice French Selection for Coupe du Monde de Patisserie  
              • Contributor, Pastry Books for Le Cordon Bleu
              • Training Students for Skills Canada since 2009
              • Runner-up Excellence in Teaching, Career Education Ontario, 2014
              • World Pastry Forum Demonstrations, Phoenix, 2006

              Specialties:

              Chocolate and Sugar Work

              Chef Aurélien Legué

              Head Cuisine INstructor

              chef

              Origin:

              Lille, France

              Professional Background:

              • Cuisine Chef Instructor, Le Cordon Bleu Paris
              • Le Chapon Fin, Bordeaux, France - 1 Star Michelin
              • Café de la Paix, Intercontinental Opéra, Paris, France
              • Hôtel L'Astor St Honoré, Paris, France
              • Hôtel Ritz Paris, France - 1 Star Michelin
              • Hôtel de Crillon, Paris, France - 2 Star Michelin

              Career Highlights:

              • Cooked for King Mohammed VI of Marocco at his Palace in Rabat
              • Cooked for the President of France at the Elysée, Paris
              • Cooked for the Chancellor at the Chancellerie, Paris
              • Appeared in Magazine Articles Demonstrating Culinary Techniques

              Specialties:

              Classic French Cuisine using Modern Techniques and Plating

              Chef Nicolas Jordan

              Pastry chef instructor

              Origin:

              Vannes, France

              Professional Background:

              • CAP – Pâtisserie, Confiserie, Glacerie, Chocolatier 1995
              • Pastry Chef, Pâtisserie Lachuer, Vannes, France
              • Pastry Chef, Restaurant Laurent, 2 Star Michelin, 2002
              • Pastry Chef Instructor, Le Cordon Bleu Paris, 2011
              • Pastry Chef Instructor, Le Cordon Bleu Ottawa, 2016

              Career Highlights:

              • Bronze medal Ice carving 8 block Winterlude Ottawa, 2010
              • Ice Sculpture France Championship Winner, 2010
              • Winner of the Ice Desserts Open at the Sirha, 2011
              • Selection for the World Pastry Cup Team of France, 2013
              • Meilleurs Ouvriers de France (MOF) – Glacier, 2015

              Specialties:

              Ice Cream, Sorbet
              Ice Carving
              Sugar, Chocolate Art

              Chef Stéphane Frelon

              Cuisine chef instructor

              chef

              Origin:

              Tours, France

              Professional Background:

              • Chef Instructor, C.S. des Chenes, Drummondville, QC
              • Chef Instructor, College LaSalle, Montreal, QC
              • Chef Instructor, St. Pius Culinary Institute, Montreal, QC
              • Bachelor of Education (BEd), Université du Québec à Montréal

              Career Highlights:

              • Chef Owner, Le Diable O’Thym, Tours, France
              • Executive Chef, La Fourchette, Brighton, England
              • Owner and Executive Chef, Victor’s, Brighton, UK

              Specialties:

              Contemporary & Modern Cuisine

              Chef Ryan Janssens

              head chef production

              Origin:

              Fredericton, New Brunswick

              Professional Background:

              • Culinary Management, George Brown College, Toronto

              • Head Chef, Dish Catering, Ottawa
              • Chef de Partie, Domus Café, Ottawa
              • Sous Chef, blue door restaurant, Fredericton
              • Head Chef, James Squires Restaurant, Melbourne Australia
              • Cook, Four season, Dublin Ireland
              • Chef, Morzine-Avoriaz, France

              Specialties:

              Contemporary & Modern Cuisine

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