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:
Head Chef, Instructor & Consultant Eugénie Guillermin Culinary event consultant and event organiser including SIRHA - Village des Chefs. 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. 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... Head Chef & Instructor Jean Philippon Knight of the World Order of the Académie Culinaire de France. 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. 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. 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***. 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. 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. 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. 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:
- Maxime Le Gal – Mixologist
- Nathalie Massit – Dietician
- Luc Chambon – Stage actor
- Carole Donna and Sébastien Faure (CCI Lyon) – Business plan, activity management, legal and tax aspects
- Patrick Astrugue (UMIH) – Licencing