Maîtres cuisiniers

Nos moniteurs de Master Chef ont une grande expérience professionnelle en France et à l'étranger. Ils assurent la livraison de nos programmes, de cours fondamentaux pour débutants à avancé formation continue pour les professionnels. Ils sont dédiés à partager leur passion et les normes professionnelles fortes et sont pris en charge dans cette entreprise par des enseignants hautement motivés et compétents.

Permanent de maîtres cuisiniers

Loic Poitou, Master Chef Instructor, Pastry, Hong Kong

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.

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Visite des maîtres cuisiniers

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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