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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:

Trang, Thailand

Professional Qualification & Experiences:

  • Second Cuisine Chef, D'Sens Restaurant, Dusit Thani Bangkok, Thailand
  • Pastry Chef, Léon de Lyon, France
  • Cantine de Gourmet, Paris, France
  • Management Diploma in Cuisine and Restaurant , BAC Pro Pail Bocuse Unstitute, Lyon Advanced
  • Grand Diploma, Le Cordon Bleu Paris

Origin:

Ontario, Canada

Professional Qualification & Experiences:

  • Fairmont Le Chateau Laurier, Canada
  • The Canadian House of Commons, Canada
  • Hotellerie Le Castellas (2-Michelin-starred), Le Var, France
  • Hotellerie Le Castellet (2-Michelin-starred), Le Castellet, France
  • Le Chalet Mounier (1-Michelin-starred), Les Deux Alpes
  • Bachelor’s Degree in Hospitality and Tourism Management from Algonquin College, Ottawa, Canada
  • Culinary Management Diploma, Canadore College, Canada

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:

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:

Troyes, France

Professional Qualification & Experiences:

  • Commercial Demonstrator of bakery and pastry products & Culinary Advisor, BCS Groupe of France
  • Pastry Chef, Le Parc des Eaux Vives (2-Michelin-starred), Geneva, Switzerland
  • Pastry Chef, Imperial Golf Club, Gland, Switzerland
  • Musquar’s Patisserie, France
  • Marcotullio Traiteur, Nancy, France

Origin:

France

Professional Qualification & Experiences:

  • Assistant Executive Pastry Chef, One & Only Resorts, Dubai, United Arab Emirates
  • Pastry Chef Export, L’éclair de Génie – Christophe Adam, Paris, France
  • Assistant Executive Pastry Chef, Four Seasons Hotels & Resorts, Bahrain / Abu Dhabi, United Arab Emirates
  • Head Pastry Chef, Semilla Restaurant, Paris, France
  • Head Pastry Chef, Pee Wee’s Restaurant, Darwin, Australia
  • Mention Complémentaire Cuisinier en Dessert de Restaurant, Lycée de Navarre, Saint Jean Pied de Port, France
  • CAP Cuisine, Greta de Bayonne, France
  • CAP Pâtissier, CFA “La Palme”, France
  • Brevet des Collèges, College Jean Moulin, 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:

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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