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:

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:

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:

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:

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:

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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