大厨
我们的主厨教官有丰富的专业经验，在法国和国外。 他们确保交付我们核心程序，从初学者到高级专业人员的继续教育基础课程。 他们致力于分享自己的激情和较强的专业标准，并支持在这一努力工作积极主动，主管教学助理。
常驻大厨
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.
客座大厨
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 ..