Our team

Head chef Philippe Brye

Born in Normandy, in the northwest of France, Philippe Brye started as an intern at the famous confectionery Casa Fauchon, in Paris. In 1980, he landed in Rio, where he was executive chef for the Troigros group and pastry chef at the Le Meridien and Sofitel hotels, and also opened his bakery, Traiteurs De France.
In his career, he cooked for important personalities, such as the former presidents of Brazil, João Figueiredo and Fernando Henrique Cardoso, and for the former French president Jacques Chirac, and won medals in New York and Paris. Today he is head chef at Le Cordon Bleu in Rio de Janeiro, responsible for the patisserie course of the école and part of desserts on the Signatures menu.

Head Chef Yann Kamps

Currently the Head Chef at Le Cordon Bleu Rio de Janeiro, Yann Kamps brings years of culinary experience and a solid educational background. He is widely recognized for his skills and his creative approach to gastronomy.

At Le Cordon Bleu Rio, he is responsible for leading the team of cuisine chefs-instructors and also serves as the head chef and menu developer for Signatures, the institute’s fine dining training restaurant.

Yann is passionate about creating innovative dishes that combine local ingredients with modern culinary techniques. He is also an inspiring leader, motivating his team to consistently deliver excellence.

Signatures Restaurant

Head chef Philippe Brye

Head Chef Yann Kamps

About Signatures