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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:

  • An award winning Master Sculptor
  • A gold medalist from a premier culinary arts competition
  • A world class chef with many years of experience working at the finest hotels and restaurants in the world
  • A renowned pastry chef who has worked at the finest pastry shops in the world

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

Chef Serge Martin

pastry chef instructor

Origin:

Paris, France

Professional Background:

  • Pastry Chef Instructor, Ferrandi Culinary School, Paris, France
  • Pastry Chef, International Demonstrator at Patis France
  • Pastry Chef, Eric Kayser
  • Pastry Chef at Maison Blanc, London, England

Career Highlights

  •  CAP - Pastry, Paris, France

Specialties:

  • Chocolate
  • Macaron
  • Individual Pastry
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