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

Carlos de Sousa is a Master Teacher at ICDE 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…

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David Contant, Master Chef Instructor

David Contant is a Master Teacher at ICDE in Romania, and member of Disciples Escoffier International. He has spent several years as ICDE Master Teacher in Hong Kong and Manila, and has over 30 years of experience…

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Frédéric Hamann, Master Chef Instructor

Frédéric Hamann is a Master Teacher at ICDE 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 2017-2019...

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Jean-François Brouck, Master Chef Instructor

Jean-François Brouck is a Master Teacher at ICDE in Manila. Having begun his career at the 2* Michelin Restaurant Villa Lorraine in Belgium, Jean-François has since worked at some of the world’s finest hospitality and dining establishments. Prior experiences in his...

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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

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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