OUR INSTRUCTORS

Our Master Chef-Instructors are world-class professionals, with extensive experience in the fine dining industry in France and abroad. Along with our Chef-Instructors and Teaching Assistants, they oversee the delivery of our core programs.

Our instructors are dedicated to sharing their passion and know-how in a friendly atmosphere, and make sure our students are supported every step of the way, while maintaining high-level professional standards.

Pierre Paillé, Master Chef Instructor, Pastry, Hong Kong

Pierre Paillé is an accomplished and highly skilled pastry chef with extensive experience in the culinary industry. With a passion for innovation and creation, Pierre Paillé has consistently demonstrated his ability to create exquisite pastries and desserts that delight the senses.

Serge Robin, Director of Education and Development for Europe & North Africa

Serge Robin joined the Institut Disciples Escoffier in 2013 and 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’.

Philippe Martel, Master Chef Instructor, Cuisine, Hong Kong

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.

Daniel Van Der Veken, Master Chef Instructor, Cuisine, Bucharest

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.

Ciprian Nicolescu, Master Chef Instructor, Cuisine, Bucharest

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.

Emilia Maxim, Master Chef Instructor, Pastry, Bucharest

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.

GUEST CHEFS: CULINARY LEADERS

A number of renowned and Michelin-starred chefs have been visiting IDE on a frequent basis and contributing to our programs, by sponsoring graduating classes, performing culinary demonstrations, or delivering exceptional class sessions.

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.

Serge Granger, MOF

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

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.

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..

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.

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..

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

Raphael 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..

Charles-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.

Olivier 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 ..

Mutaro Balde, Executive Chef and General Manager, Restaurant Bibo, Hong Kong

Mutaro Balde, a Disciple Escoffier, is currently Executive Chef and GM at Bibo Restaurant in Hong Kong.

Benoit Dewitte 1* Michelin Chef & owner at Restaurant Benoit & Bernard Dewitte, Belgium

Benoit Dewitte, a Disciple Escoffier, runs with his brother Bernard the Benoit & Bernard Dewitte restaurant in Belgium, for which they have been awarded one Michelin star.

Christian Tetedoie, 1* Michelin Executive Chef at Tetedoie, Lyon President, Maitres Cuisiniers de France, Meilleur Ouvrier de France

Christian Tetedoie is currently Chef at Tetedoie in Lyon (France), for which he has been awarded a Michelin star.

Bruno Menard Former 3* Michelin Executive Chef at Restaurant L’Osier, Tokyo

Bruno Menard, is a former Executive Chef at Restaurant L’Osier, Tokyo, for which he received three Michelin stars. He was previously Chef at the Ritz

Richard Ekkebus, 2* Michelin Executive Chef at Amber, Mandarin Oriental Landmark Hotel, Hong Kong Chef’s Choice Award at Asia’s 50 Best Restaurants, 2015

Richard Ekkebus, a Disciple Escoffier, is currently Executive Chef at Amber, Mandarin Oriental Landmark Hotel, for which he has