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.

Chef Willy Daurade

Assistant Technical Director

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

Chef Marc Champiré

Head of Pastry Chefs

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

Chef Alex Ruffinoni

PASTRY CHEF INSTRUCTOR

Origin:

Franche Comté, France

Professional Qualification & Experiences:

Pastry Sous Chef, Belmond La Samanna Resort, Saint Martin, French West Indies
Fauchon, Paris, France
Chef de Poste, Pierre Hermé, Paris, France
Relais Dessert International
Certificate of Professional Aptitudes in Chocolate and Confiserie
Certificate of Professional Aptitudes in Pastry, Chocolate, Ice Cream and Confiserie
Diploma of Professional Studies in Pastry

Chef Marc Razurel

PASTRY CHEF INSTRUCTOR

Origin:

Sete, France

Professional Qualification & Experiences:

Executive Pastry Chef at Chef Man Group, Thailand
Head Pastry Chef at M Krub Restaurant, Bangkok, Thailand
Executive Pastry Chef at InterContinental Sydney Double Bay, Sydney, Australia
Pastry Chef at Le Carré des Feuillants** and Le Trou Gascon, Paris, France
Demi Chef de Partie at La Closerie des Lilas, Paris, France
Le Jardin des Sens**, Montpellier, France
Baccalauréat Professionnel in Hotel and Restaurant with honor
Diploma of Professional Studies in Hotel and Restaurant (BEP) with honor

Chef Frederic Legras

PASTRY CHEF INSTRUCTOR

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

Chef Mikael Wenger

Head of Cuisine Chefs

Origin:

Alsace, France

Professional Qualification & Experiences:

Executive Chef at Jinjiang Hotel, Chengdu, China
Executive Chef and Director of Food and Beverage Department at Savoy Hotel, Myanmar
Executive Chef and Director of Food and Beverage Department at Angkor Village Resort, Cambodia
Sous Chef at Grand-Hotel du Cap-Ferrat, A Four Seansons Hotel, Côte d'Azur, France
French Ministry of Defense, France
Certificate of Professional Aptitude in Cuisine

Chef Pierre Rimoneau

Cuisine CHEF INSTRUCTOR

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

Chef Dan Yvan Stella

Cuisine Chef Instructor

Origin:

Paris, France

Professional Qualification & Experiences:

Executive Chef at Le Tournebievre, Paris, France
Executive Chef at Jean-Pierre Farlet, Paris, France
Chef de Partie at La Palme d'Or Restaurant, Grand Hyatt Canne Hotel Martinez, Cannes, France
Le Bistrot de Paris, Paris, France
Le Pré Catelan by Lenôtre, Paris, France
Certificate of Professional Aptitude in Cuisine

Chef Maxim Baïle

cuisine Chef Instructor

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

Chef Lionel Vinatier

Production Chef & Cuisine Chef Instructor

Origin:

Limousin, Limoges, France

Professional Qualification & Experiences:

Executive Chef Chef at Maxim’s de Paris Bistrot, Bangkok, Thailand
Chef de Cuisine at CHAR Restaurant, Hotel Indigo Bangkok Wireless Road, Bangkok, Thailand
Executive Chef at Le Maverick Restaurant & Bar, Bangkok, Thailand

Le Maverick Restaurant & BarBangkok, Thailand
Advisory Head Chef at Nestle Professional, Germany and Switzerland
Head Chef at Rolex Headquarter, Geneva, Switzerland
Head Chef at Hotel Leon de Sineu, Majorca, Spain
Sous Chef at Ichi-Zen,London, England
Development and Research Chef
Brevet of Professional Studies Option Cuisine
Certificate of Professional Aptitudes in Cuisine

Chef Roberto Cimmino

Italian Cuisine Chef Instructor

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

Chef Cyril Dubrous

bakery chef instructor

Origin:

Aquitaine, France

Professional Qualification & Experiences:

Choix Patisserie by Pierre Gagnaire, Dubai, United Arab Emirates
Reflets by Pierre Gagnaire, Dubai, United Arab Emirates
Intercontinental Residence & Suite, Dubai, United Arab Emirates
Head baker at Crowne Plaza Dubai Hotel, Dubai, United Arab Emirates
Baker at Lagoon by Jean-Georges, The St. Regis Bora Bora Resort, French Polynesia
Brevet Professional in Bakery
Certificate of Professional Aptitude in Pastry and Bakery

Chef Supapit Opatvisan

Thai cuisine Chef instructor

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

Chef Wilairat Kornnoppaklao

Thai cuisine chef instructor

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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