Technical director responsible for implanting Le Cordon Bleu in Brazil, has more than 25 years of experience in the institute. He was the Chef responsible for the technical development and opening of schools in Mexico and Tokyo, as well as teaching in schools in France, London and the United States. During his career, the chef went through several restaurants in Paris, such as the Charlot Restaurant, and the three Michelin stars, Ledoyen Restaurant, Dalloyau buffets and Flo Prestige. Among the prizes won, Martin received the title of Chef of the Year in Paris in the "Trophée National", and was a finalist in the "Meilleur Ouvrier de France" competition. The chef was also vice president of Educational Development in Culinary. The arrival of Martin in Brazil is part of the traditional implementation process of schools applied in all the countries in which the institute begins its operation.
Born in Rio de Janeiro, she graduated in pedagogy from Pontifical Catholic University in 1989. She made her professional debut at In Citta restaurant in São Paulo as a quality supervisor. In 1991, she decided to become a professional student at Le Cordon Bleu in Paris.
After graduating she worked in Paris at Ile de Re and La Varenne, returning to Brazil where she was a consultant at Casa Europa & Bar Supremo and Chef de Cuisine at Santo Colomba Restaurant for two years. She returned to Paris to specialize in boulangerie and a course of pastry at the École Lenôtre.
From 1994 to 2012, she was the executive chef of Chef Rouge in São Paulo. In July 2012, she left Chef Rouge to coordinate the Atelier Gourmand and provide menu consulting services to corporate clients and hotels. She was Gastronomic advisor to the Endemol Group for the Masterchef Brasil program of Rede Bandeirantes. She is currently Chef Instructor at the Cuisine course at the Institute of Culinary Arts Le Cordon Bleu São Paulo.
Elected the best Brazilian Pâtissier by the magazine Gula and, of São Paulo, by Época Magazine. In 2008 had your recipe of mille feuille, awarded by the Paladar notebook, of the newspaper O Estado de São Paulo. For 6 years she has been the Chef of the Jelly Bread, bakery and pastry in São Paulo. Formed by Senac, in Campos do Jordão - SP she has in her profile, international experiences through specializations in pâtisserie at École Lenôtre and Institut Paul Bocuse, two of the best French schools of the branch, also worked in the pâtisseries of Pierre Hermé and Laurent Duchêne, in Paris. When she returned to Brazil, she was at the forefront of renowned patisseries such as: Douce France, headed by Frenchman Fabrice Lenud, of the restaurants La Brasserie, by Erick Jacquin, and Saint Honoré. She is currently Chef Instructor of the course of Pâtisserie at the Institute of Culinary Arts Le Cordon Bleu São Paulo.
Jean Yves Poirey:
Born in France, graduated from the French school Hoteliere de École Thonon-les-Bains, his cooking began as Head of Rang at the Compagnie of Navigation Paquet in Marseilles, having also worked as a Sub Chef at the Intercontinental Hotel in Geneva.
For 27 years, he served as Executive Chef at Hotel Le Meridien. He began his career in 1979, during which time he could experiment and improve his techniques, making contact with the cuisine of several countries, such as Portugal, Syria, Kuwait and Nigeria. In 1981 he moved to Brazil, where he worked in kitchens in Rio de Janeiro and Salvador. In Brazil, he was executive chef of Othon Palace in Rio de Janeiro.
For almost 30 years in the country, Chef has adopted Salvador as his home, loves to prepare salad with grilled fish, but doesn't pass a good ratatouille, a classic of French cuisine. He is currently Chef Instructor of the Cuisine course at the Institute of Culinary Arts Le Cordon Bleu São Paulo.
Born in Paris, the son of restaurant owners, Alain is Chef of Cuisine, lecturer, university professor, writer and associate consultant for WACS (World Association of Chefs Societies). He began his career with his parentes, with whom he opened three restaurants. Still in France, starting from the desire to start again, he opened alone a new seafood restaurant called La Rivieira. Some time later discovered a passion for Boulangerie, specializing in all kinds of possible breads that could be sold in his store. In 1999, at the invitation of a friend, he spent a month in Brazil and fell in love with the place where in November of the same year he opened his first restaurant, Le Bistrot D 'Alain. In 2002 he opened his second restaurant, L'Assiete, in São Paulo.
Since then he has been a consultant in countless restaurants throughout the country, in the year 2013 he participated of documentary "Why did you leave? " directed by Eric Belhasse, based on the real stories of Chefs Emmanuel Bassoleil, Erick Jacquin, Laurent Suaudeau, Alain Uzan and Frédéric Monniercom. In 2016 he received the title of Maître Cuisinier de France and currently holds the position of Chef of cuisine production at the Institute of Culinary Arts Le Cordon Bleu São Paulo.
Graduated in Gastronomy from the Argentinean Institute of Gastronomy in Buenos Aires, Pablo has a vast experience in Pastry making, working in restaurants like Pâtisserie Douce France in São Paulo, Astrid & Gastón Restaurant in Buenos Aires, and the Sho Restaurant in Uruguay. Pablo was also instructor in the Institute of Higher Education of Brasília and the Argentine Institute of Gastronomy where he taught Basic and Advanced Bakery and Pastry. Currently he is a member of the Chef’s team for Pâtisserie in our Institute of culinary arts Le Cordon Bleu São Paulo.
Copyright © 2018 Le Cordon Bleu International B.V. All Rights Reserved.