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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.

              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 penal 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.


              Thierry Lerallu, Pastry Chef

              Chef Thierry Lerallu has built his career in Pastry field for more than 34 years, after studying at the CFA Alencon located in Normandy, France, concentrated in Pastry and Bakery and achieved C.A.P Pastry. He worked as an Executive Pastry Chef at various 5 star hotels all around the world such as Hyatt Regency Resort Malaysia, Belle Mare Mauritius, Moofushi Maldives, Plaza Hotel Seoul. Also he has an experience as a consultant in Pastry and Bakery sector in seasonal menu development and consulting, and in educating professionals in Pastry. He started to work with Le Cordon Bleu from 2012, nurturing Pastry professionals as an Executive Pastry Chef at Le Cordon Bleu Malaysia. Now we are highly welcoming him to join Le Cordon Bleu-Sookmyung Academy from Aug. 2016.


              Pierre Legendre, Pastry 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.


              Alain Sanchez, Bakery Chef

              Chef Alain Sanchez can be called as a craftsman chef with more than 30 years of experiences. Born in Pyrénées-Orientales, Chef Alain Sanchez started his career in Bakery and Pastry after getting his CAP (Certificate of Professional) in 1984. Chef Alain Sanchez then decided to expand his experiences with working a number of years in variety of pastry shops in France, U.S.A, Turkey and Africa. He has a splendid career with Sodexho GBV, the global food services and facilities management company, as a bakery chef, restaurant manager and staff instructor. Chef Alain also worked as a chef de partie for several corporates such as Celebrity Cruise in U.S.A. In 2008, he was recruited by M. Henri Poch in France, who holds the ‘Meilleur Ouvrier de France’ title in 2000 which is a unique and prestigious award in France. Chef Alain Sanchez joined Le Cordon Bleu Tokyo in 2006 and he is currently the bakery chef at Le Cordon Bleu Sookmyung Academy and passing on his bakery knowledge and culture of French bakery in Korea.