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
Serge Robin, Director of Education and Development for Europe & North Africa
Serge Robin is the Director of Education and Development for IDE Europe & North Africa. Originally from Mont de Marsan, he was full of energy from an early age. His father, a policeman, and his mother, a housewife, soon realized that his energy needed to be channeled...
read moreCarlos 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...
read moreMaxime 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...
read moreFrédéric 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...
read moreDaniel 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...
read moreCiprian 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...
read moreEmilia 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...
read more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.
read moreSerge Granger, MOF
Serge Granger became a “Meilleur ouvrier de France” (Best Craftsman of France) in the chocolate category in 1993.
read morePatrick 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.
read moreJean-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..
read moreFrédéric 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.
read moreJean-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..
read moreMichel 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
read moreRaphael Kinimo, Chef de Cuisine, Ritz Carlton Macau
Raphael Kinimo, a Disciple Escoffier, is currently Chef de Cuisine at the Ritz Carlton Macau. He was previously Chef at Brasserie..
read moreCharles-Benoit Lacour, Executive Chef, Dome De Cristal, Hong Kong
Charles-Benoit Lacour has worked at Pré Catelan in Paris, trained with Guy Martin at Grand Vefour, and most notably was mentored by Guy Savoy in Paris.
read moreOlivier Elzer, Executive Chef, Seasons by Olivier Elzer, Hong Kong
Mentored by culinary luminaries Joël Robuchon and Pierre Gagnaire in France, Olivier has drawn recognition for his work at L’Atelier de Joël Robuchon ..
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