Exective Chef / Culinary Academic Director
From Dijon, Chef Gilles Company studied under several distinguished Michelin Star chefs, such as Jacques Lameloise, Jacques Laine, and Michel Perreaut before gaining a wealth of experience in various reputable restaurants, including Michelin-starred "La Chouette", and the famous "French Horn Hotel" in England, where he cooked for celebrities like Princess Diana and Lady Margaret Thatcher. Chef Gilles has also won Best Restaurant awards for his restaurant endeavours, along with accolades such as Chef of the Year and awards from cooking competitions. Chef Gilles joined Le Cordon Bleu in 2012, opening Le Cordon Bleu at Özyeğin University in Turkey before arriving at the Tokyo campus in 2015.
Le Cordon Bleu Japan Pastry Technical Director
Chef Yuji Toyonaga worked at several Michelin starred restaurants such as 'Jean-Pierre Bruneau' in Belgium, 'L'aubergade', 'André Mandion' and 'Michael Azouz' in France as well as patisseries associated with the Relais Desserts association. During his time in France, he was certified as the first Japanese member of the 'Compagnon de Tour de France'. After his return to Japan in 1997, he worked as pastry Chef at 'Marianne' in Omotesando, Tokyo. In 2001, he began working as an instructor at a pastry school in Tokyo. He joined the pastry team of Le Cordon Bleu Tokyo in 2010 and became Pastry Technical Director of Le Cordon Bleu Japan in 2013.
After his graduation from a culinary school in Japan, Chef Katsutoshi Yokoyama worked at several French restaurants and hotels in Tokyo before moving to France to gain further experience. Chef Yokoyama worked at several Michelin starred restaurants in France, Switzerland and Luxembourg including 'Troigros' in France. Upon his return to Tokyo, he worked as head Chef in a French restaurant in Tokyo before joining Le Cordon Bleu Tokyo in 2006. Classic French cuisine is his strength and he has a reputation for being passionate about his work and is inquisitive by nature. He uses those qualities to share his knowledge with students and demonstrate techniques that are not written in the recipes.
Chef Hiroyuki Honda changed his career to become a pastry Chef. He gained experienced at a traditional cake shop in Japan, where he achieved excellent results before deciding to travel alone to France to further his studies and gain more experience. In France, he worked for patisseries such as 'Lenôtre'. After his return to Japan, 'Lenôtre' established a branch in Tokyo, where Chef Honda became the entremets chef and grand chef. He joined the pastry department of Le Cordon Bleu Tokyo in 1996.
Le Cordon Bleu Japan Bakery Technical Director
Chef Dominique Gros is from Savoie, in South-Eastern France, near the Alps. After working in patisseries in his local area, he moved to Paris, where he worked at 'Maxim's de Paris' and then 'Le Meridien' in Paris and London, where he worked as a pastry chef. Dominique move to Japan in 2000 and joined Le Cordon Bleu as a Pastry and Bakery Chef. In bakery, he specializes in viennoiserie such as croissant and brioche, and in pastry all manner of tarts. He also does ice carving, and often demonstrates this skill at special events to entertain guests.
Chef Manuel Robert is from Nantes in the Loire-Atlantic department of France. He began his career working in well-known establishments such as 'Maison Blanc' in London and 'Maison Kayser' in Paris. He then returned to his hometown of Nantes, where he worked as a bakery chef at 'Le Gourmet Nantais', an artisan bakery specializing in regional breads from Nantes. Manuel moved to Japan in 2009 and worked at 'MOKICHI Baker & Sweets', which is run by Kumazawa Brewery, who developed and uses Shonan Beer in their breads. Manuel joined Le Cordon Bleu Tokyo in 2014.
Jean Francois Favy
Chef Jean-François Favy was born in the Auvergne region of France. After studying under M.O.F. Chocolatier Yves Thuriès and Toulouse Chocolatier René Pillon, winner of Meilleur Chocolatier de France in 1996 and Mercure D'or in 1989, Chef Favy became head Chef in the chocolate department of Maison Pillon. He also worked as master chocolatier at 'Maison Les Gourmandises d'Aliénor' in Arcachon, France. Chef Favy then left for England and worked as a senior confectioner in the research and development centre for the confectionary business of Nestle in York. In 2012, he joined Le Cordon Bleu-Sookmyung Academy in Seoul as Chef Instructor in pastry. He then transferred to Le Cordon Bleu Tokyo in April, 2015.