Our team of instructors

Our education centre

A team dedicated to your success

As keepers of the savoir-faire of Institut Paul Bocuse and ambassadors of excellence with the French Touch, our instructors – men and women from the sector – constantly revisit and enthusiastically impart this culinary and cultural heritage. They keep a permanent track on the sector’s trends and changes and adapt the content of the modules accordingly, to match the needs and obligations of the market. They have developed innovative pedagogical methods specifically for adults.

Our instructors and administrative staff are close to their students, putting every effort into establishing long-term relationships based on the founding principles of the Institut Paul Bocuse: Outreach, Creativity, Rigour, Entrepreneurship.


More than 30 chefs and instructors with expert technique

These experts help you develop your competency and talent.
They include:

Sébastien Charretier

Head Chef, Instructor & Consultant

Sébastien Charretier

Head Chef, Instructor Consultant: Semi-finalist of the Meilleur Ouvrier de France Competition, 2015. Finalist of the World Catering Cup, 2020.

Eugénie Guillermin

Head Chef, Instructor & Consultant

Eugénie Guillermin

Culinary event consultant and event organiser including SIRHA - Village des Chefs.

Charles Liets

Pastry Chef, Instructor & Consultant

Charles Liets

2017 Finalist for the Annual Excellence Award. Rookie of the British team for the Pastry World Cup 2019. 10 years of experience in top establishments in France and England: Harrods and The Ritz in London, the Sanghri-La Hotel in Paris and the Georges Blanc*** restaurant in Vonnas.

Jean-Paul Naquin

Head Chef, Instructor & Consultant

Jean-Paul Naquin

More than 20 years of experience in the most exclusive hotels in the world: Raffles Singapore, Ritz Carlton Korea, Shangri-La Indonesia, Jumeirah Hotel Resort Dubai...

Jean Philippon

Head Chef & Instructor

Jean Philippon

Knight of the World Order of the Académie Culinaire de France.

Alain Dauvergne

Maître d’Hôtel & Instructor

Alain Dauvergne

More than 10 years of experience as a Maitre d'Hôtel and Food Service Manager in numerous restaurants and hotels in France and abroad. Expert Mixologist. Won the French final of the Sustainable Cocktail Challenge by Flor de Caña.

Bernard Ricolleau

Maître d’Hôtel & Instructor

Bernard Ricolleau

Maître d’Hôtel to the Prime Minister at the Hôtel Matignon in Paris in 1992, followed by ten years of experience in renowned establishments such as the Relais & Châteaux Le Choiseul** in Amboise and the Villa Florentine* in Lyon.

Laurent Cordonnier

Pastry Chef & Instructor

Laurent Cordonnier

Finalist of the Meilleur Ouvrier de France Competition, and with a career in remarkable Michel star-rated restaurants such as the Lameloise *** or the Côte Saint-Jacques***.

Vincent Durant

Pastry Chef & Instructor

Vincent Durant

Meilleur Ouvrier de France in the Chocolate and Confectionary Maker category, 2019. After working at the Georges Blanc*** restaurant and continuing his career abroad in London and Dublin, he has dedicated part of his career to teaching.

David Fillat

Pastry Chef & Instructor

David Fillat

Vice-president of the Sensibilité Gourmande Association of pastry chefs in the Rhône-Alpes region. 1st Prize for Tasting and Grand Prize for Excellence for Artistic Pieces at the Salons de la Gastronomie in 1993, 1994 and 1995. Pastry Chef at the Restaurant Georges Blanc*** in Vonnas for 8 years.

Stéphane Levillain

Pastry Chef & Instructor

Stéphane Levillain

Pastry Chef for 10 years at the Alain Chappel** restaurant in Mionnay, then Pastry Chef for the Saisons Training Restaurant at Institut Paul Bocuse.

Xavier Sacriste

Bakery Chef & Instructor

Xavier Sacriste

After an international career, he became a Bakery Chef for Anne-Sophie Pic's 3-star Michelin restaurant for 7 years.


External facilitators reputed in their professions

More than 50 professional facilitators contribute to your intensive development programme or career reorientation.
They include:

  • Jérôme LanguillierPatisserie World Champion in 2009
  • Maxime Le GalMixologist
  • Nathalie MassitDietician
  • Luc ChambonStage actor
  • Carole Donna and Sébastien Faure (CCI Lyon)Business plan, activity management, legal and tax aspects
  • Patrick Astrugue (UMIH)Licencing