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The Master Chefs of Le Cordon Bleu-Sookmyung Academy are from Le Cordon Bleu International, who are all experts in the industry with advanced knowledge and experiences in 5 star Hotels or restaurants.

Sébastien DE MASSARD, Executive Chef

Chef Sébastien de Massard is a veteran chef who has been in charge of international cuisine classes at L’ecole Ferrandi for last 18 years. During the years of studying at L’ecole Ferrandi, he learned cuisine from Chef Matthieu Vianney, Chef Ghislaine Arabian of Ledoyen, a two star Michelin restaurant, who has been well-known as a star chef of French TV show “Top Chef”. While working at Arpège in France, Chef Massard participated in Cuisine Competition “Iron Chef” held in Kyoto with Chef Alain Passard. After moving to Ireland, he build his career at Hotel Clarence, The Morels, and Michelin one-star restaurant, Peacock Alley and one-star restaurant, The Commons. Later on, he decided to dedicate himself to culinary education which made him to start working at L’ecole Ferrandi. Le Cordon Bleu-Sookmyung is welcoming Chef Sébastien de Massard, a professional chef in culinary education joining Academy from this fall.

Patrick FOURNÈS, Cuisine Chef

Originally from the South-West of France, Chef Patrick Fournès understood from an early age that culinary world would be his field of expertise. Studying to get solid, and classic French Cuisine & Pastry certificates, eager to learn to improve his skills, he worked in all four corners of France where he learned about regional specialties, in 1 & 2 Michelin stars restaurants, in high-end pastry shops and in landmarks properties. The opening of EEC in Europe made it easier for the young chefs at the time to get away from home, therefore Switzerland and UK were his first destinations. Asia was next, with Hong Kong, followed by Indonesia, the Philippines, Vietnam, and Thailand. North Africa and the Middle East were also different destinations, offering a range of rich cuisine and cultures with Morocco, then Egypt and the UAE. Along the way, he was trained to be an Executive Chef, leading up to 150 chefs, managing more than 10 outlets, or 2 properties, all working for 5-star hotel brands such as the Mandarin Oriental, the Shangri-La, the InterContinental, The Dorchester and the Hilton to name a few. For the last 5 years, he spent valuable time gaining knowledge on food sciences such as nutrition, dietetics, gluten-free, paired with health & wellness being, weight control and diabetes. With the opportunity to join Le Cordon Bleu in Thailand, in 2019, currently moving to Korea, he is now dedicated to teaching and passing on his knowledge to younger generations of culinary experts.

Jean-Hubert GARNIER, Cuisine Chef 

Once upon a time an elementary school teacher in his native region of Auvergne, volcanic soils in the center of France, Jean-Hubert Garnier decided in his 20's to travel to the USA. There in Aspen, Colorado, the encounter with chef Michael Warch, now a top executive at Pixar and the technical advisor for the animation movie Ratatouille, and chef Maurice Thuillier attached to the French embassy in Los Angeles, sparked his interest and vocation as a chef. Having secured his CAP through formal apprenticeship at Le Meridien and with the Lycée Hôtelier de Nice-Côte d'Azur. Jean-Hubert went on building his career working for the "Big Five" around the world, from remote locations like Tahiti, Luxor, or Los Cabos, to vibrant modern cities like Dubai, Buenos Aires or Ottawa, catering for both the curious tourist and for the business executives. Along his trail, Jean-Hubert developed a kin interest for professional training through social interaction, and he enriched himself with a wide variety of cultures and their cuisine. Now for the first time coming to work in Far East Asia, Jean-Hubert is looking for a constructive exchange with Le Cordon Bleu-Sookmyung Academy students in Seoul from November 2022.

Antoine CHASSONNERY, Pâtisserie Chef, Technical Director

Chef Antoine Chassonnery was born in France and in the Kitchen. Indeed, since a young age, he fed his passion for culinary art through his family members who are established influential chefs & Culinary inventors in France. He built his career with the desire to exploit his French savoir-faire in an international environment. After the completion of his diplomas in Pastry and Chocolate, he worked in France for different shops besides the renowned Pastry Chef Sebastien Bouillet in Lyon and Christophe Adam at FAUCHON in Paris. Rich from this French expertise, he decided to give an international twist to his career by working as Executive Pastry Chef at world class hotels in Bora Bora, for St-Regis and in Dubai for Intercontinental. Later on, he joined back FAUCHON in Dubai to train and lead the pastry teams for the new opening stores of the brand all around the Middle-East in Qatar, Lebanon, Saudi Arabia and Kuwait. The past years, he combined all these experiences to establish his own company offering a neverbefore-seen customizable pastry he invented in the United States. In 2021, he wishes to pass on this valuable knowledge to eager to learn students by joining Le Cordon Bleu.


Pierre LEGENDRE, Pâtisserie Chef

Chef Pierre Legendre achieved his C.A.P.(Certified Authorization Professional) in both Cuisine and Pastry, and has experiences working for well known pastry shops where he learned the knowledge about ingredients and diverse pastry techniques. He was in charge of supreme commander meals in the army of French Guiana. After finishing his service the military, he returned to Paris to work with hotels and restaurants, being in charge of the pastry part as a pastry chef. He has experiences with La Durée in Paris and Tokyo as the chef in charge of the pastry products, cakes and decorations, a world-famous desserts and macaroon franchise. He devoted his life to spreading French traditional pastry all around the world. He started working with Le Cordon Bleu International in Japan and now he has joined le Cordon Bleu-Sookmyung Academy in Korea.


Martin DUCOUT, Pâtisserie Chef

No one in his family, nor in his entourage predestinated Chef Martin Ducout to become so passionate for pastry, except his appreciation and curiosity for new flavors. At only 14 years old, he chose the demanding and formative path of an apprenticeship in an artisanal pastry shop in Hossegor and in the prestigious hotel du Palais in Biarritz. He obtained several diplomas such as CAP, MC and BTM. During these years he participated in multiple competitions that made him compete against other professionals and develop his creativity. Best apprentice of Aquitaine, finalist for the best apprentice of France, 1st place for the artistic piece in sugar at Romorantin, bronze medal in the regional Olympiads, 4th place in the French cup for young chocolatiers and confectioners. He continues his career in beautiful establishments including the Trianon Palace in Versailles and the Ecole du Grand Chocolat Valhrona in Tain l’Hermitage. Then he wanted to discover other approaches, other countries. In Canada, he participated in the opening of two pastry shops. In Japan, for almost three years, he worked in an Alain Ducasse’s Two-star Michelin establishment and also in an ice cream shop. He then spent 3 years at Le Cordon Bleu Madrid in Spain. Finally, he came to South Korea to participate in the opening of one of the largest hotels in Asia, the Grand Hyatt in Jeju. He is now in Seoul, back at Le Cordon Bleu-Sookmyung Academy to do what he has always loved, sharing and passing on his passion for pastry.


Hubert BONNIER, Boulangerie Chef

Chef Hubert Bonnier, from Bretagne, has started baking at the age of 15 and has been a baker for more than 40 years. After obtaining a technical certificate in the baking field, he had been working as a baker in France, England, Switzerland, Sweden, and Congo, and has accumulated experience as an owner chef who runs an Artisanal Bakery Shop for a long time. Based on his long experience, he has been working at Le Cordon Blue-Sookmyung Academy since 2022 with a new approach to training younger students.



Diplôme de Cuisine
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Diplôme de Pâtisserie
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Diplôme de Boulangerie
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