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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.

              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 RestaurantGrand 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 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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