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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.

Marina Queiroz

She has over 20 years of experience in the gastronomy area, of which, 15 years dedicated to various higher education institutions in the city of São Paulo, acting as chef and professor of bakery and confectionery. He graduated in Art Education (FAAP 1997), but decided to study gastronomy in 1998 (Culinary Institute of America / SENAC) and started his career in the area in 2000 as a content writer and chef at the Panelinha website. He did a year of television and later decided to pursue an academic career, obtaining a specialization course in Teaching in Gastronomy (Hotec) and Master in Hospitality (Anhembi Morumbi).
She did an internship in Portugal and Spain in restaurants with Michelin stars. She worked as a pedagogical coordinator of the graduate course in gastronomy (Anhembi Morumbi), as well as set up and coordinated the first distance course in gastronomy in Brazil (Anhembi Morumbi). Subsequently, she assumed the position of operational coordinator of the University's Gastronomy Center and for four years helped to restructure the area, putting her knowledge into practice in addition to valuing and promoting her team. She currently works as Academic Director of the Le Cordon Bleu São Paulo Institute.

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.

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.

Paulo Soares

 Chef Paulo Soares was born in Pernambuco and has over 25 years of experience in the world of gastronomy.

He began his career in São Paulo, in 1994, at Truta Rosa Restaurant, considered at the time the best fish restaurant in Brazil by The New York Times.

He also went through the kitchens of hotels and other restaurants in the capital of São Paulo until he arrived at Chef Rouge, a restaurant where he worked alongside several French chefs and was where he had his most recognized work, having received for several years the award for best French restaurant in São Paulo by Veja magazine.

Chef Paulo Soares is also trained at DUCASSE Education, Chef Alain Ducasse's gastronomy school in Paris, where he had the opportunity to intern at the Ore Restaurant in the Versailles Palace.

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

Juliete Soulé

Chef Juliete Soulé has a degree in Gastronomy from Universidade Anhembi Morumbi and has been working in the pastry business for 10 years. He has extensive experience in high confectionery, acquired through work carried out in the hotels Club Med Trancoso, Hotel Renaissance, Hotel Emiliano and Palácio Tangará.

She deepened her chocolate techniques by working at Barry Callebaut with renowned national and international chefs.

He had an international experience in the production confectionery of the boutiques of Sébastien Brocard, in France.

He currently shares his knowledge of the art of confectionery at Le Cordon Bleu São Paulo.

Flávio Santoro

Graduated in hospitality at Anhembi Morumbi University, Flávio is a chef with more than fifteen years of experience. He passed by renowned restaurants such as, D.O.M., Garcia e Rodrigues, Eñe, Erick Jacquin Gastromia and Bistrô Charlô. He has a career of more than 19 years in the gastronomy area, his principle is to prepare recipes respecting seasonality and the quality of ingredients, prioritizing Brazilian products. Currently works as a chef de Cuisine at Le Cordon Bleu São Paulo


Salvador Ariel

Chef Pâtisser and Boulanger, Consultant, Professor and product developer, Salvador has more than 29 years in the world of Gourmandises. Graduated as Professional Pâtissier and Boulanger at the Culinary Arts school Mausi Sebess in Buenos Aires, he had professional passages in the most important mandates in the world such as Le Cordon Bleu Rio de Janeiro, Hotel Sofitel (Brazil-Rio de Janeiro), Lenôtre Paris (France-Plaisir ), Wyck Hill House Hotel & Spa, (England), Mausi Sebess Cooking School (Argentina-Buenos Aires), Lenôtre Paris-Marbella (Spain-Porto Banús), Maricel Restaurant (Spain-Sitges), ¨Neichel¨ Restaurant (Barcelona , Spain), Hotel Rey Juan Carlos I 5 * GL (Currently Fairmont, Barcelona, ​​Spain), Resort, Golf-Spa Llao-Llao (Argentina-Bariloche) among others. Salvador always seeks to reach the culinary peak in its creations, the perfect balance of ingredients and a result that really excites all the senses.
Passionate about innovation, he sought to constantly improve himself! He has in his curriculum training by Atelier des Arts du Sucre - Stéphane Klein France-Belfort, Stéphane Glaciar MOF in Spain-Barcelona, ​​Lo Mejor De La Gastronomia-Chocolate in (Spain-Bilbao), Bruno Pastorelli MOF in Spain-Barcelona, Chcolate with Ramón Morató in Spain-Vic, Hofmann Hotel School in Spain-Barcelona, ​​among others
Today he enjoys training and sharing knowledge with people and at the prestigious gastronomy school Le Cordon Bleu São Paulo.

Fabio Batistella

Fabio Battistella has graduated from Le Cordon Bleu in London with the Grand Diplôme since 2004. When he left school, he went to Shane Osborne's starred Pied a Terre restaurants and then to Roux's Le Gavroche. In 2007 he returned to Brazil and worked at the Pan American Games, acting as Food and Beverage Logistics Manager for the entire event.
After this experience, he decided to undertake and opened 4 restaurants as a chief partner and entrepreneur. After 5 years in charge of the operation of the 4 houses, with more than 120 employees under his tutelage he decided to open a consulting company, Cookz.
At the helm of Cookz, he was the consulting chef responsible for opening several houses in Rio de Janeiro and São Paulo. Among its clients, it served international hotel chains and large multinationals in the sector. In 2021 he joined the Le Cordon Bleu São Paulo team as Production Chef.

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