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Michael Greenwold - Grand Diplôme Alumnus 2008

Michael Greenwold

British chef Michael Greenwold brings his Anglo-Saxon roots to Paris in his successful fish and chips shop, The Sunken Chip. Following his graduation in 2008 with a Grand Diplôme, Michael has received a variety of culinary awards, most notably the "Prix du Meilleur lèche doigts” in 2014.

Meet Michael Greenwold

Michael Greenwold graduated in English literature from Exeter University, in England, before focusing his career on the world of cuisine.  He arrived in Paris in 2008 to follow Le Cordon Bleu Grand Diplôme.

Following graduation, Michael worked at The Churchill Arms in Paxford, England. He then returned to Paris, improving his skills at Chateaubriand, La Gazzetta, then at Passage

In 2011, he gave a culinary demonstration as part of the Omnivore Festival in Moscow.  In 2012, Michael, with his friend Simone Tondo, opened the Roseval restaurant in the 20th arrondissement in Paris which was rapidly awarded the "Prix Fooding de la Meilleure table” in 2013 (best address 2013). 

Michael opened a second restaurant in Paris in July 2013, The Sunken Chip, based on Fish & Chips. Using fresh and top quality ingredients, he makes authentic versions of this classic English dish.  The Sunken Chip was also awarded the "Prix du Meilleur lèche doigts” 2014 (Best Finger Food) by Fooding. 

Michael currently divides his time between his two restaurants and is always on the lookout for new professional projects which combine good taste, Parisian bistro style and his Anglo-Saxon roots.

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