With over 40 years of professional experience, including 30 years in luxury hotels, Michelin-starred restaurants, and high-end catering across the globe, Chef Georges Ringeisen has dedicated the past decade to shaping the next generation of culinary talent.

Jean-Marc Gaucher
Master Chef Instructor, Bakery, Hong Kong

Emmanuel Souliere’s illustrious career is a testament to his unwavering dedication and exceptional talent. In 2017, he captivated the culinary world as a finalist in the prestigious World Championship of Pâté Croûte in Lyon. His journey includes esteemed Executive Chef roles at flagship Hilton Worldwide hotels, including the luxurious Conrad Beijing, as well as prominent Hilton properties in Singapore and Shanghai.

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 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’.

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.

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.

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.