Serge Robin joined the Institut Disciples Escoffier in 2013and was one of the driving forces behind the creation of the IDE programs. During his career, he was one of the key persons who created the ‘Bac Pro Cuisine’ and the ‘Bachelor of Culinary Art’.
The career of Chef Philippe Martel is not an ordinary one. Graduated from a great hospitality school in France and winner of the Competition for Best Culinary Apprentice, at the age of 17, he started his career at the Plazza Athénée (1 star Michelin) in Paris.
Chef Loic Poitou has more than 30 years of experience with an extensive background in the Pastry Confectionery, Chocolatier, Glacier, and Bakery word. His career brings him in Japan for almost 10 years to work in prestigious Hotel and Pastry Shop and cooperate with Michelin star chefs.
With 40 years of experience in fine dining restaurants in France and Belgium, he has settled in Romania to pass on his international culinary experience to Romanian chefs.
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.
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.
