Institut Disciples Escoffier
– Professional Culinary School
Institut Disciples Escoffier (IDE) – supported by Disciples Escoffier International, the world’s largest chef association – is a professional culinary school recognized by the French Ministry of Education.
We seek to continue inspiring new careers, and strive to share with students our passion and know-how for fine cuisine and French gastronomy.
Our Professional Training Programs
Institut Disciples Escoffier aims to give aspiring chefs the core techniques and skillset from which they can improvise and explore their own culinary creativity. We offer an array of programs in cuisine, pastry and bakery, ranging from a double bachelor’s degree, professional programs with a French National Certificate, all the way to masterclasses and workshops.
Why Choose Us
Supported by Disciples Escoffier International
Institut Disciples Escoffier (IDE) – supported by Disciples Escoffier International, the world’s largest chef association – is a professional culinary school recognized by the French Ministry of Education.
French National Certification
We offer an array of programs in cuisine, pastry and bakery, ranging from a double bachelor’s degree, professional programs with a French National Certificate, all the way to masterclasses and workshops.
Several Locations in Asia and Europe
Institut Disciples Escoffier is our culinary school with several locations in Asia and Europe. We are recognized by the French Ministry of Education as a leader in culinary training
Learning Experience
at Institut Disciples Escoffier
The high teacher-to-student ratio enhances the learning experience through highly individualized coaching.
Our methodology is very technique-based, the hands-on training in premium facilities prepares students to practice the profession of chef in the international fine dining and luxury hospitality industry.
Alumni Testimonials
Our alumni include junior cooks, experienced chefs and restaurant owners, wedding and event planners, food bloggers, pastry boutique owners, etc. How they set themselves apart?
After completing the Diploma in Culinary Arts program in Manila, I joined the kitchen Roca Moo, 1* Star Michelin Restaurant in Barcelona, Spain, for a 1-year internship as a junior cook. This has been one of the most humbling and wonderful milestones that I have ever experienced. I believe that joining IDE has opened opportunities for me that I could never have imagined a few years back. It has given me a strong foundation to keep up with the pressure and standards a Michelin-starred kitchen demands.
I always loved cooking, but it came to a point when I used up all my existing skillset, and I needed to advance. So I signed up for this course. It’s a personal pursuit, but to be honest also an investment to me. I’d like to use the skills I learned here to maybe expand my F&B business. I’m now well equipped to launch a restaurant, but right now I want to explore social media, my goal is to help people cook something that looks good and is easy to do.
The learning curve is quite steep at first, but it gets easier towards the advanced part of the Diploma program… I run three restaurants, and I’m now applying a lot of my new skills in my F&B operations. The customers appreciate it, especially the sauces.
What I was really looking for was professional training. The Diploma program is focused a lot on the techniques, you learn everything from the cutting techniques, sauce making, plating – we covered a lot of areas… French cuisine is delicate, beautiful, and it tastes good at the same time! As a wedding planner, now I have started to bake cakes for my clients.
I’ve learned so much during this training program… Beyond the techniques, it gave me culinary ideas and inspirations that will serve me well for the rest of my life.
Our Instructors
Patrick Fournes, Master Chef Instructor, Cuisine, Guangzhou
With over 40 years of professional experience, including 30 years in luxury hotels, Michelin-starred restaurants, and high-end catering across the globe, Chef Georges Ringeisen has dedicated the past decade to shaping the next generation of culinary talent.
Georges Ringeisen, Program Director, Master Chef Instructor, Cuisine, Hong Kong
With over 40 years of professional experience, including 30 years in luxury hotels, Michelin-starred restaurants, and high-end catering across the globe, Chef Georges Ringeisen has dedicated the past decade to shaping the next generation of culinary talent.
Emmanuel Souliere, Master Chef Instructor, Cuisine, Hong Kong
Emmanuel Souliere’s illustrious career is a testament to his unwavering dedication and exceptional talent. In 2017, he captivated the culinary world as a finalist in the prestigious World Championship of Pâté Croûte in Lyon. His journey includes esteemed Executive Chef roles at flagship Hilton Worldwide hotels, including the luxurious Conrad Beijing, as well as prominent Hilton properties in Singapore and Shanghai.
Our Blog
Alumni Shine at Hong Kong Palace Museum’s Fencing Exhibition Match in Support of the 2025 National Games
In a dazzling fusion of sports, culture, and culinary arts, our esteemed alumni from the IDE Professional Diploma Programs in French Cuisine and Pastry contributed significantly to the historic “Palace of Champions: Fencing for Spirit” exhibition match at the Hong Kong Palace Museum on August 26, 2025.
Elevate Your Career with a Bachelor’s Degree in Sweet Culinary Arts & Entrepreneurship
Graduates of IDE’s Diploma in Bakery or Pastry can now elevate their culinary journey through a prestigious partnership with Institut Culinaire de France, Bordeaux, earning a Bachelor’s in Sweet Culinary Arts & Entrepreneurship in just one year—preparing to lead the sweet culinary world.
IDE Hosts Exclusive Culinary Events with Michelin Green Star Chef Benoit Witz in Manila and Hong Kong
Institut Disciples Escoffier (IDE) proudly hosted a series of exclusive culinary events in early April 2025, featuring acclaimed French chef Benoit Witz, recipient of the prestigious Michelin Green Star and head chef of Jardin Secret Restaurant in France.