Meet our Chefs

Thailand

Le Cordon Bleu Dusit has enlisted experienced and acclaimed chefs from around the world - mostly from France - to share their knowledge, skills and inspiration with our students and graduates.

Learn more about our Chefs' professional experience and background.

Origin:

Antibes, France

Professional Qualification & Experiences:

2018 Finalist in the competition "Un des Meilleurs Ouvriers de France" (MOF) in pastry-confectionary
Sheraton Doha Hotel and Resort, Qatar
Production Center of Fine Pastries, Cairo, Egypt
Restaurant de l'Hôtel de Ville under Chef Freddy Girardet, Crissier, Switzerland
Le Pavillion Elysée Lenôtre, Paris, France
Lucas Carton Restaurant, Paris, France
Henri Faugeron Restaurant, Paris, France
Martinez Hotel , Cannes, France
Master of Patisserie, candy-making, chocolate work, ice-cream and catering
Member of Chaîne des Rôtisseurs

Origin:

Dordogne, France

Professional Qualification & Experiences:

Pastry and Bakery Executive Sous-chef, Lenôtre, Bangkok
Pastry Chef Instructor, Institute Vatel – Hotel management, Bangkok
Didier's Patisserie Limited, London
Master in Pastry
Diploma of Professional Studies in Pastry and Bakery
Certificate of Professional Aptitude in Pastry and Bakery

Origin:

France

Professional Qualification & Experiences:

Chef de Cuisine, The Madarin Oriental Bangkok, Thailand
Executive Chef, Lenôtre Bangkok, Thailand
Corporate Food and Baverage Executive, Winfair Management Ltd., Canada
Executive Chef, Le Belle Creole Hotel, Saint Martin
Executive Chef, The Cascade Hotel, Sun City, South Africa
Chef de Partie, Le Pavillon Elysée - Lenôtre, Paris, France

Origin:

Ernée, France

Professional Qualification & Experiences:

Executive Pastry Chef, The Conrad Hotel, Bangkok, Thailand
Executive Pastry Chef, ChoCo'a LLC, Dubai, United Arab Emirates
Executive Pastry Chef, The Ritz-Carlton Hotel, Ireland
Pastry Chef, The Ritz-Carlton Hotel, Dubai, United Arab Emirates
Professional Ability Certificate
Technical Professional Diploma

Origin:

Loire Valley, France

Professional Qualification & Experiences:

Cuisine Chef Instructor at Le Cordon Bleu Paris
Executive Chef at Provino Restaurant, Almaty, Kazakhstan
Executive Chef at The Worldhotel Saltanat Almaty, Almaty, Kazakhstan
The Rixos Almaty Hotel, Almaty, Kazakhstan
The Chateau de Noirieux, Briollay, France
The InterContinental Bora Bora Resort & Thalasso Spa, French Polynesia
Reef N’ Beef, Copenhagen, Denmark
Balmoral Castle, Edinburgh, Scotland
The Alain Ducasse Culinary School
Complementary School, Alain Ducasse
Hotel Management HND
Hotel Industry A-level
Brevet of Professional Studies Option Cuisine

Origin:

Marino, Italy

Professional Qualification & Experiences:

Head Chef, Appia, Roman family recipe, Bangkok Thailand
Chef de Cuisine, Sureno & Colibri, Opposite House Hotel, Beijing, China
Chef de Cuisine, Prego and Executive Lounge, Westin Hotel, Guanzhou, China
Chef de Cuisine, Paparazzi, Shangri-La Hotel, Manila, Philippnes
Italian Chef de Cuisine, Danieli's, St.Regis Hotel, Pudong, Shanghai, Republic of China
Italian Chef de Cuisine, Avanti, Pan Pacific Hotel and Tower, Suzhou, Republic of China
Italian Chef de Cuisine, Bene, Sheration Hotel and Tower, Suzhou, Republic of China
Certificate of Kitchen Technician Operator, Diploma of Hospitality Manager
Hospitality Management from Chamber of Commerce
"ICMC" Italian Cuisine Master Chef by Academia Barilla

Origin:

Bangkok, Thailand

Professional Qualification & Experiences:

Culinary Expert, Suan Dusit University, Bangkok, Thailand
Head of the Training Program, Suan Dusit International Culinary School, Bangkok, Thailand
Guest Chef Lecturer for promoting Thai Cuisine in Australia, New Zealand and USA
Guest Chef for Thai Food Festival in Korea, Taiwan, India and Bangladesh
Master of International Hospitality and Hotel Management, University of Western Sydney, Australia
Bachelor of Business Administration in Kitchen and Restaurant Management, Dusit Thani College, Bangkok

Origin:

Phichit, Thailand

Professional Qualification & Experiences:

Culinary Instructor and Expert, Suan Dusit International Culinary School, Suan Dusit University, Bangkok, Thailand
Guest Chef for promoting Thai Cuisine in USA, Indonesia, Madagascar, Philippines, Taipei and China
Exchange Chef Instructor for Thai Cuisine Master Classes, Kendall College, Illinois, USA
Thai Chef Instructor Baipai Thai Cooking School, Thailand
Certificate of Thai Culinary Craft-Work, Wandee Culinary School, Bangkok, Thailand
Diploma of Hospitality Management (Commercial Cookery), William Angliss Institute, Melbourne, Australia
Bachelor of Mechanical Engineering, Kasetsart University, Bangkok, Thailand

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