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              Meet Sylvain Boussard

              Sylvain Boussard

              Food and Beverage teacher

              Sylvain Boussard graduated from Lausanne Hotel School in 1990. He began his career, which has notably included numerous international postings, in restaurant positions in South Africa. Two years later, he went to Mexico where he became Restaurant or Banqueting Manager in renowned hotels such as Camino Real, in Cancun (Leading Hotels of the World), as well as Hyatt International Hotels.

              In 2000, Sylvain Boussard headed to the Middle-East where he became Restaurant Manager of the Meridien Diplomat Hotel in Manama, Bahrain. His career then took him to the other side of the world, to French Polynesia where he worked as Restaurant Manager for two years at the Bora Bora Pearl Beach Resort. In 2002, Sylvain Boussard returned to Latin America for nearly 5 years. He became Restaurant Manager for the Orient-Express hotel group in Peru (Hotel Monasterio Cusco, Miraflores Park Hotel Lima, Machu Picchu Sanctuary Lodge, Las Casitas del Colca). On a number of occasions, he took over the role of the General Managers during their absences, and the Monasterio hotel came top of the “Leading Hotels of the World”. He also organized two summit meetings for 19 Latin American Heads of State.

              In 2007, Sylvain Boussard was recruited by Carlisle Bay Resort, a boutique hotel in Antigua, in the Caribbean. In 2009, Sylvain Boussard rounded off his expertise in the United States, at Cornell University in New York. He went on to become Vice-President of Executive Search International in Florida and in Panama. Sylvain Boussard then headed East, first to the Maldives, then to Brunei where he was recruited as Deputy General Manager of the Empire Hotel & Country Club where, in 2013, he organized three ASEAN summit meetings.

              Sylvain Boussard joined the Le Cordon Bleu Paris team in 2014.

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