大厨

我们的主厨教官有丰富的专业经验,在法国和国外。 他们确保交付我们核心程序,从初学者到高级专业人员的继续教育基础课程。 他们致力于分享自己的激情和较强的专业标准,并支持在这一努力工作积极主动,主管教学助理。

常驻大厨

Carlos de Sousa, Master Chef Instructor, Cuisine

Carlos de Sousa is a Master Chef Instructor at IDE in Hong Kong, and president of Disciples Escoffier International Hong Kong Delegation. Exceptionally innovative French chef, Carlos has more than 25 years’ experience in upscale gastronomic kitchens throughout Europe...

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Maxime Michelot, Master Chef Instructor, Pastry

Maxime Michelot has joined IDE in Hong Kong as Pastry Master Chef Instructor. Prior to joining IDE, Maxime was the Pastry Sous-Chef at the Sheraton Grand Park Lane 5* hotel, on Picadilly in London - an iconic establishment dating back to the 1920’s, known for hosting...

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Frédéric Hamann, Master Chef Instructor, Cuisine

Frédéric Hamann is a Master Chef Instructor at IDE in Thailand. Most recently, Frédéric was a cookery instructor for the French Ministry of Education. He taught at the Lycée Hôtelier la Renaissance (Hospitality & Culinary High School) in Réunion island, and between...

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Daniel Van Der Veken, Master Chef Instructor, Cuisine

The French-Belgian Chef Daniel Van Der Veken is a Master Chef Instructor at IDE Romania. With 40 years of experience in fine dining restaurants in France and Belgium, he has settled in Romania for several years to pass on his international culinary experience to...

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Ciprian Nicolescu, Master Chef Instructor, Cuisine

Ciprian Nicolescu is a Master Chef Instructor at IDE Romania. He began his career in gastronomy 28 years ago in restaurants in the center of Munich (Germany) where he had the opportunity to work under the magic wand of famous chefs at the time: Alfons Schuhbeck, Heinz...

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Emilia Maxim, Master Chef Instructor, Pastry

Emilia Maxim is a pastry Master Chef Instructor at IDE Romania. The passion for good taste has always guided Emilia. The first and dearest memories, of course, are those of the tastes and dishes of the grandmother's, mother's and aunt's kitchen: the piece of cake...

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客座大厨

Thierry Drapeau, 2* Michelin

Known for cooking what he calls, the ‘cuisine of the soil’, Drapeau’s dishes are inspired by the seasonal produce of The Vendée region of France, where he grew up.

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Serge Granger, MOF

Serge Granger became a “Meilleur ouvrier de France” (Best Craftsman of France) in the chocolate category in 1993.

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Patrick Jeffroy, 2* Michelin

Patrick Jeffroy expressed early on his taste for the diverse and unusual products, introducing algae in these recipes, while he was in the kitchens of the Hotel de l’Europe in Morlaix.

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Jean-Rémi Caillon, 2* Michelin

Chef Jean-Rémi Caillon has newly been awarded two Michelin stars for his restaurant Le Kintessence Restaurant at Courchevel. Le Kintessence Restaurant was praised for the quality of its produce..

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Frédéric Jaunault , MOF

Frédéric is the founder of the Academy of Fruits and Vegetables in France. He became “MOF Primeur” (Best Craftsman of France – Fruits and Vegetables category) in 2011.

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Jean-Marc Gaucher

Executive Pastry Chef at the Mira Hotel in Hong Kong, Jean-Marc Gaucher formerly ran his own traditional French bakery in Nice. Following his apprenticeship..

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Michel Portos, 3* Michelin

Chef Michel Portos was nominated the “2012 Chef of The Year” by Gault & Millaut. He has worked at “La Maison Troisgros” in Roanne, a Michelin three-star restaurant named “the best

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