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.
Georges Ringeisen, Cuisine Chef
Georges Ringeisen, born in France, achieved his certificate B.E.P. approved by the French Ministry of Education. He also has master’s degree of culinary arts in Poppe & Neumann, school of hospitality, in Germany. He built his career at Michelin star restaurants and 4 star hotels since he was an apprentice chef. After he finished his military service in France, he worked for the world famous hotels and cruises, restaurants in many countries such as Germany, Singapore, New Caledonia, Hong Kong, China, UK and so on. He has been the executive chef for more than 10 years including Accor hotels group and Le MERDIEN hotel and resort. From 2014, he started working for “The Grand Pacific Hotel”, five star Hotel in Fiji as the chief executive chef. He joined Le Cordon Bleu-Sookmyung Academy on February, 2016.
Roland Hinni, Cuisine Chef
With 40 years of career, Chef Roland Hinni is well known as a Master Chef with working experiences at numerous deluxe hotels like Westin Hotel, Shilla Hotel, Hyatt Hotel and Ritz Carlton as an executive chef. After majoring in Cuisine and Hotel Management in Switzerland, he started building his career at the world class Hotels and Restaurants in Philippines, Egypt and UAE. He was one of the opening members and the Executive Chef of the Ritz Carlton Hotel, Seoul, leading the restaurants and the culinary team to success. He has an outstanding career not only as an opening trainer of Ritz Carlton Hotel, Japan but also as an award winner and a panel member of international culinary competitions. He now he joined Le Cordon Bleu Sookmyung Academy to spread his culinary expertise into a systematic curriculum of Le Cordon Bleu passing the legacy into the hands of Korean students.
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.
Fabrice Cardelec, Pâtisserie Chef
Chef Fabrice Cardelec has acquired his diploma in Pastry, Bakery, Confectionery, Chocolate, Frozen desserts and Catering at National Bakery and Pastry Institute (INBP, Rouen France). He started to build his career by working as a bakery and pastry professor at New England Culinary Institute in the US for 4 years from 1998. Since then, he expanded his career at one of the famous Michelin Restaurants, the restaurant of Alain Ducasse and went further to work at numerous international 5 star hotels like Intercontinental, Westin and Sofitel Hotels as an executive pastry chef showing the world of authentic pastry. Most recently, he worked as an executive pastry chef at Hotel Borobudur of Indonesia creating new pastry menu of Molecular Gastronomy in order to lead the trend. Now he is working at Le Cordon Bleu Sookmyung Academy from 2017 to hand over his know-how and skills to talented students.
Alain Caminade, Pâtisserie Chef
Chef Alain Caminade is a veteran pastry chef from France who has been working for numerous privileged Hotels and Restaurants. He worked as an executive chef at Chez Thuries Inc. in Los Angeles California in charge of product development. After building 6 years of carrier at Fauchon, Paris, he took the charge of 6 Cruise ship including Discovery cruise line, Regent Cruise line, Chandris Cruise line and Royal Majestic, which has contributed to his winning of the best cruise food award of 5 Stars Cruise Chips Award. In Jordan, he worked as a designated executive chef to the Royal Family while working at the Hotel Intercontinental Amman Jordan. Furthermore, his work was praised by many people as a revolutionary in patisserie in Gulf Hotel, Kingdom of Bahrain. Later on, he also worked in Swiss and at Ritz-Carlton Egypt as an Executive Pastry Chef and Baker. Chef Alain Caminade said that “Developing and passing on my knowledge is my ultimate goal; which I learn from Mr. Yves Thuries”. Mr Yves Thuries is a famous chef well known for the magazine Thuriès. He said that he is always developing himself conscientiously as he loves his profession so much.
Régis Doré, Boulangerie Chef
Bakery Chef Régis Doré was born in Alsace of eastern France and showed his talent in Bakery gaining attention from his young age as he won Gold Medal prize at European fair. He didn’t stop there and gained another Gold Medal at Baker competition held in Varese, Italy. Later he started to expand his work from France to international field. He worked as Chef Baker at the Ritz Carlton Powerscourt Co. Wicklow Ireland responsible for daily production for the Ramsay’s Restaurant and at the Ritz Carlton Osaka Japan, Michel Rostang and Ronda Locatelli restaurant of Atlantis the Palm Dubai, One and Only Reethi Rah Hotel Maldives and The Address Downtown Hotel Dubai. He was also in charge of Bakery as the Master Baker at At Grand Lisboa and Hotel Lisboa Macau China supplying bakery products to both Joel Robuchon, a 3 Michelin star restaurant and The Kitchen, 1 Michelin star restaurant. Recently, he was a Director of Production at Crusto Barcelona and currently working as a Master Chef at Organic Foods & Café as he is an expert of Fine Viennoiserie and Banqueting Bread. He also focused not only on the new product development like gluten-free products but also in establishment of an efficient and hygienic system while supporting young talents preparing for the Bakery competitions.