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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:

Antibes, France

Professional Qualification & Experiences:

  • 2018 Finalist in the competition "Un des Meilleurs Ouvriers de France" (MOF) in pastry-confectionary
  • Sheraton Doha Hotel and Resort, Qatar
  • Production Center of Fine Pastries, Cairo, Egypt
  • Restaurant de l'Hôtel de Ville under Chef Freddy Girardet, Crissier, Switzerland
  • Le Pavillion Elysée Lenôtre, Paris, France
  • Lucas Carton Restaurant, Paris, France
  • Henri Faugeron Restaurant, Paris, France
  • Martinez Hotel , Cannes, France
  • Master of Patisserie, candy-making, chocolate work, ice-cream and catering
  • Member of Chaîne des Rôtisseurs

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

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:

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:

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:

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

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

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

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:

  • 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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