OUR INSTRUCTORS
Our Master Chef Instructors are world-class professionals, with extensive experience in the fine dining industry in France and abroad. Along with our Chef Instructors and Teaching Assistants, they oversee the delivery of our core programs.
Our instructors are dedicated to sharing their passion and know-how in a friendly atmosphere, and make sure our students are supported every step of the way, while maintaining high-level professional standards.
Serge Robin, Director of Education and Development for Europe & North Africa
Serge Robin joined the Institut Disciples Escoffier in 2013and 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’.
read moreMarc Toutain, Director of Programs Asia, Master Chef Instructor, Cuisine, Hong Kong
Marc Toutain heads the professional curriculum at IDE, and he is a Master Chef Instructor at IDE in Hong Kong. An accomplished chef, he held Executive Chef positions at landmark establishments in Hong Kong before joining IDE.
read moreMaxime Michelot, Master Chef Instructor, Pastry, Hong Kong
Prior to joining IDE, Maxime was the Pastry Sous-Chef at the Sheraton Grand Park Lane 5* hotel, on Picadilly in London – an iconic establishment dating back to the 1920’s, known for hosting the Queen of England and movie stars.
read moreDaniel 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.
read moreCiprian 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.
read moreEmilia 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.
read moreGUEST CHEFS: CULINARY LEADERS
A number of renowned and Michelin-starred chefs have been visiting IDE on a frequent basis and contributing to our programs, by sponsoring graduating classes, performing culinary demonstrations, or delivering exceptional class sessions.
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.
read moreSerge Granger, MOF
Serge Granger became a “Meilleur ouvrier de France” (Best Craftsman of France) in the chocolate category in 1993.
read morePatrick 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.
read moreJean-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..
read moreFrédéric 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.
read moreJean-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..
read moreMichel 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
read moreRaphael 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..
read moreCharles-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.
read moreOlivier 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 ..
read moreMutaro Balde, Executive Chef and General Manager, Restaurant Bibo, Hong Kong
Mutaro Balde, a Disciple Escoffier, is currently Executive Chef and GM at Bibo Restaurant in Hong Kong.
read moreBenoit Dewitte 1* Michelin Chef & owner at Restaurant Benoit & Bernard Dewitte, Belgium
Benoit Dewitte, a Disciple Escoffier, runs with his brother Bernard the Benoit & Bernard Dewitte restaurant in Belgium, for which they have been awarded one Michelin star.
read moreChristian Tetedoie, 1* Michelin Executive Chef at Tetedoie, Lyon President, Maitres Cuisiniers de France, Meilleur Ouvrier de France
Christian Tetedoie is currently Chef at Tetedoie in Lyon (France), for which he has been awarded a Michelin star.
read moreBruno Menard Former 3* Michelin Executive Chef at Restaurant L’Osier, Tokyo
Bruno Menard, is a former Executive Chef at Restaurant L’Osier, Tokyo, for which he received three Michelin stars. He was previously Chef at the Ritz
read moreRichard Ekkebus, 2* Michelin Executive Chef at Amber, Mandarin Oriental Landmark Hotel, Hong Kong Chef’s Choice Award at Asia’s 50 Best Restaurants, 2015
Richard Ekkebus, a Disciple Escoffier, is currently Executive Chef at Amber, Mandarin Oriental Landmark Hotel, for which he has
read moreFabrice Vulin, 2* Michelin Executive Chef at Caprice, Four Seasons Hotel, Hong Kong
Fabrice Vulin, a Disciple Escoffier, is currently Executive Chef at Caprice, the French restaurant of the Four Seasons Hotel Hong Kong, where he has received two Michelin stars.
read moreThierry Marx, 2* Michelin Executive Chef at Sur-Mesure, Mandarin Oriental Hotel, Paris
Thierry Marx, a specialist in molecular cuisine, is the executive chef at the Mandarin Oriental hotel in Paris, where his restaurant Sur-mesure par Thierry Marx has received two Michelin
read moreSmita Grosse, Executive Pastry Chef, Grand Hyatt Hong Kong
In an industry overwhelmingly dominated by men, Smita Grosse has smashed through the (sugar) glass ceiling to be selected as the first female Executive Pastry Chef for Grand Hyatt Hong Kong. Helming a team of 30, multi-award
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