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Le Cordon Bleu São Paulo includes University Professors, International Personalities, and specialists in the Tourism and Hospitality sectors.


Patrick Martin:


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.



Renata Braune:

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.

Dario Vianna:

Graduated in Pâtisserie from the Le Cordon Bleu Paris Institute of Culinary Arts in 1996 co. He is a consultant and speaker, as well as being one of the largest bakery and confectionery specialists in Brazil.

He worked in large companies such as the Sugarloaf Group, Fasano, Bunge, St. Marché, Saccaria, Dona Deola, Season Food and Market and in the DOM restaurants in São Paulo and Piquiras in Goiania.

He was also Chef Instructor in renowned educational institutions, including: Anhembi Morumbi, Senac and the European Center in Curitiba. Standing out as a Brazilian juror at the Confectionery World Cup, held in Lyon, France. Participated in major international fairs such as Europian and the Chocolate Salon.

He is currently on the team of Chefs Instructors at the Boulangerie and Viennoiserie Course at the Le Cordon Bleu São Paulo Institute of Culinary Arts.



Michel Darque:

Michel Darqué was born in France, having worked in the Provence region and in the south of the country with Alain Ducasse.

He has been in Brazil for over 15 years and has gone through several restaurants, managing the kitchens of hotels like Renaissance and later Unique Garden, where he stayed for longer periods.

In his career, Chef also carries his travels around the world - in Portugal, Belgium, Luxembourg, Hong Kong, Korea and Thailand.
In the 1980s he worked at La Cuisine du Soleil, then under the supervision of chef Roger Vergé. Where to return to Brazil.

Currently joins Le Cordon Bleu São Paulo's Chef Instructor team as Chef de Cuisine



Alain Uzan:

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.

Saiko Izawa

 

Borned in Japan, Saiko was raised by her family in São Paulo. She graduated from Paris at the Institute of Culinary Arts Le Cordon Bleu. She perfected her technique, creativity, talent while working at the Hotel Le Meurice in Paris, and El Celler de Can Roca, in Girona, Catalonia and also at the restaurant D.O.M., Sao Paulo.

In 2017 she was internationally recognized for her talent, while she working at the Casa do Porco restaurant when she was chosen as the Best Latin American Confectioner, which is a title awarded within the 50 Best Latin America Awards.

Currently she is part of the Chefs instructors team, in the Pâtisserie course of the Institute of culinary arts Le Cordon Bleu São Paulo.





Caio Correa:

Caio is Chef Patissier, Callebaut Ambassador to Brazil and
postgraduate from Ealing Hammersmith and West London College in London.

She worked at the Ecole Gastronomique Bellouet Consell in Paris and worked with great chefs, including the Confectionery Ladurèe, one of the most respected in France. Back in Sao Paulo, Caio launched his own brand, CFC - Caio Corrêa Pâtissier, to offer classic sweets with a contemporary rereading, combining tradition and modernity with creativity and sophistication.

He is currently Chef de Pâtisserie at the Le Cordon Bleu São Paulo Culinary Arts Institute

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