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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:

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:

Gouda, Netherland

Professional Qualification & Experiences:

  • BluePointe Restaurant, Atlanta, United States
  • Restaurant Lute, Amstelveen, Netherland
  • Restaurant Tante Kee, Netherland
  • Pulitzer Hotel, Amsterdam, Netherland
  • The owner of Chef's Table, Amsterdam, Netherland
  • The Regent Hotel, Singapore
  • The Athenee Hotel, Bangkok, Thailand

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:

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:

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:

Annecy, France

Professional Qualification & Experiences:

  • Managing Director, Maison Jean Philippe, Bangkok, Thailand
  • Executive Chef, Nirvana Resort, Koh Chang, Thailand
  • Executive Chef, SaÏan Restaurant, Koh Chang, Thailand
  • La Boulangerie, Malmö, Sweden
  • Professional Training Boulangerie Chevallier, Annecy, France
  • Master in Biochemistry, Université Joseph-Fourier, Grenoble, France

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

Origin:

Surat Thani, Thailand

Professional Qualification & Experiences:

  • Certificate of Thai Culinary Course, Thai Kitchen to the World Project under Department of Skill Development Thailand
  • Saan Thai Restaurant, Auckland, New Zealand
  • Head Chef and Executive Thai Chef, Fine Dine, Fine Bar Asia and other Asian and Thai restaurants
  • Awarded the “Finalist for Best Chef of the Year” 2016 from Metro Magazine
  • Capella Hotel Sanya, Sanya, China
  • Thai Chef de Cuisine, Capella Bangkok in Capella Hotel Group, Thailand
  • Certificate of Thai Dessert Cooking, Surat Thani Technical College
  • Certificate of Thai Dessert Cooking, Kanchanapisek Education Centre (Royal Academy), Salaya, Nakhon Pathom
  • Certificate of Kitchen Management, Restaurant Association of New Zealand
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