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:

Brittany, France

Professional Qualification & Experiences:

Technical Director, Le Cordon Bleu Malaysia
Executive Chef, Val Joly Hotel, Saint Gervais, France
Chef de Partie, L’Espérance (3-Michelin-starred), France
Chef de Partie, Jacques Le Divellec (2-Michelin-starred), France
Diplȏme des Etudes Supérieures de Cuisine Française (E.S.C.F.), Ferrandi Paris, France
Professional Advanced Level in Food and Beverage, Saint Marc College, France
C.A.P. and B.E.P. Professional Certificate, Saint Ivy College, Pontivy, France

Origin:

Manchester, England

Professional Qualification & Experiences:

Sous Chef, Café Royal, England
Product Development, Beckleberry’s, England
Nutters restaurant, England
Grand Hotel Barierre Dinard, France
Chef de Partie, L’Enclume (2-Michelin-starred), England
Postgraduate Certificate in Education in Lifelong Learning from the University of Greenwich, England
Bachelor of Arts (BA) in Hospitality Management and Culinary Arts, Manchester Metropolitan University with Honours, England

Origin:

Cahors, Midi-Pyrénées, France

Professional Qualification & Experiences:

President for the Delegation in Thailand of Les Disciples d’Escoffier International
Winner of Trophée Jean Rougié (2010)
Vocational Degree in Hotel Management and Catering, Specialized in Culinary Art
Upgrading Program in Hotel Management and Catering
French Baccalaureate with honors, Mathematics and Science department

Origin:

Occitanie, France

Professional Qualification & Experiences:

Executive Pastry Chef, Opening Team The Ritz Carlton, Koh Samui, Thailand
Pastry Chef Instructor, Le Cordon Bleu Dusit, Bangkok, Thailand
Executive Pastry Chef, Chef Man company, Bangkok , Thailand
Executive Pastry Chef, Opening Team at the InterContinental Hotel, Sydney, Australia
Head Pastry Chef, Carré des Feuillants (2-Michelin-starred), Paris, France
Head Pastry Chef, Le Trou Gascon (1-Michelin-starred), Paris, France
Club of 'les Toques Blanches internationales'
Brevet etudes professionals with mention, France
Baccalauréat Professional with mention, France

Origin:

Bangkok, Thailand

Professional Qualification & Experiences:

Teaching Assistant and Fellowship, Johnson and Wales University
Oriental Hotel Bangkok, Thailand
Bachelor degree in Baking and Pastry, Johnson & Wales University, USA

Origin:

Parisian Region, France

Professional Qualification & Experiences:

Chef Instructor, Vatel School, Bangkok, Thailand
Production Chef, Kakkugalleria, Finland
Production Chef, Didier's Patisserie, England
Chef Patissier, Konditory Pascal's, Norway
Chef Consultant, The Chedi Hotel, Phuket, Thailand
Pâtissier, Glacier at « salon de Thé » Jean-Marie Augnet, Relais Dessert in Switzerland
Sous-chef beside Lionel Lallement (MOF) at François Clerc Le Traiteur, France
Worked with Pierre Hermé & Alain Passard at Carlton restaurant, Brussels, Belgium
Pâtissier with Pierre Hermé at François Clerc Le Traiteur, France
Certificate of Professional Aptitude (CAP)
Apprenticeship at Pâtisserie Guinoiseau, (Motte d’Or), Meulan, France

Origin:

Malaysia

Professional Qualification & Experiences:

Chief Baker, Bangkok Marriott Marquis Queen’s Park Hotel, Thailand
Pastry Chef, Hotel Jen Malé, Maldives by Shangri-La, Maldives
Assistant Bakery Chef, Singapore Marriott Tang Plaza Hotel, Singapore
Certificate in Artisan Bread Making and Display
Certificate in Viennoiseries and Bread Making
Certificate in Kitchen Culinary Production

Origin:

Parisian region, France

Professional Qualification & Experiences:

Professional baccalaureate in bakery and pastry from Lycée Professionel Notre-Dame-Du-Roc Les Sorbets in Vendée
Vocational Diploma (Certifcat d’Aptitude Professionnelle) at the Ferrandi School in Paris
Apprenticeship at the Ritz Hotel, Paris
Work at the Ritz Hotel for 3 years until he got promoted as Demi-Chef de Partie
Bakery Chef at Four Seasons Hotel in Megève for 3 years

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

Origin:

Bangkok, Thailand

Professional Qualification & Experiences:

'Thai Kitchen to the World' organised by the Royal Thai Embassy, Bern, Switzerland
Chef de Partie, Le Cordon Bleu Dusit, Bangkok, Thailand
Diplôme de Cuisine ThaÏe - Certificate of Professional Thai Cuisine, Le Cordon Bleu Dusit, Bangkok, Thailand
Communication Arts, University of the Thai Chamber of Commerce (UTCC), Bangkok, Thailand
Churchill House School of English Language, Kent, England

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