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Team Presentation

Our French campus boasts a team of teachers with considerable skill and experience, who will help you progress in the culinary world. As well as providing you with a comprehensive education, our teachers are happy to share their professional secrets with anyone not only eager to learn but also with an interest in building their culinary career.

 

Samuel Breux

Samuel Breux - Cooking teacherCooking teacher

Education:

  • Elected Jeune Talent Midi-Pyrénées 2010 by Guide Gault & Millau 2 Toques
  • Workshop with Chef Michel Guerard “Les Prés d’Eugénie” 3 Michelin star level 2 Training courses Alain Ducasse
  • CAP et BEP, restaurant cuisine option, Cavaillon, Vaucluse.

Professional Experience:

  • Head Chef, Hôtel de Paris ***, Sète, Hérault.
  • Head Chef, Grand Hôtel de la Muse et du Rozier ***, Mostuejouls, Aveyron.
  • Head Chef, Hôtel les Roches ****, Le Lavandou, Var.
  • Second Chef, Hôtel les Roches ****, Le lavandou, Var.
  • Second Chef, La Bastide des 5 Lys Hôtel ****, Gordes, Vaucluse.
  • Chief of dessert with Chef Christophe Gillino (15/20 Gault&Millau), Château de la Pioline ****, Aix en Provence, Bouches du Rhône.

Spoken languages: French and English.

 

Pol Bertholet

Pastry teacher

Education:

  • Brevet de Maîtrise pâtissier chocolatierPol BERTHOLET
  • Silver Medal ACF Ben E. Keith, Show piece competition 2014, Houston Texas
  • Silver Medal Ben E. Keith Show piece competition 2013, Houston Texas
  • CAP de pâtissier chocolatier glacier confiseur
  • CAP de cuisine  – Participation au concours du « meilleur apprenti de France cuisinier » 3éme régional
  • Meilleur apprenti cuisinier du Puy de Dôme

Professional Experience:

  • Pastry Chef instructor, Ecole Ritz Escoffier, Le Ritz Paris
  • Pastry Chef, Delice Capy – David Capy “Meilleur Ouvrier de France 2007” Nanjing, Jiangsu Province, China
  • Chef Pâtissier Instructeur, Culinary Institute LeNotre – Houston, Texas USA
  • Pastry Chef, Constance Moofushi Resort – Maldives
  • Executive Pastry Chef, Labourdonnais Waterfront Hotel et Le Suffren Hotel et Marina, Port Louis – Ile Maurice
  • Pastry Chef, O plaisir des mets – Saint-Paul, Ile de la Réunion
  • Pastry chef, Mercure Hotel – Accor. Clermont Ferrand, France

Spoken languages: French and English.

 

 

Stéphane Massin

Stéphane Massin - French teacherFrench teacher

Education and Professional Experience:

  • Graduated: Masters level in Modern Literature
  • Teacher at Paul Valery University (Béziers, 34500)
  • French and History teacher at IRFA SUD, (Narbonne 11100)
  • Teacher at our culinary institute in France since its creation

Spoken languages: French and English.

 

 

Johanna Le Pape

Pastry teacher (consulting)

Education:

  • 2014 World Champion of sweet arts 
  • ENSP – Certification Perfectionnement de Pâtisserie
  • CFA Corot – CAP Pâtissier

Professional Experience:

  • Chef consultante, JLP Consulting
  • Pastry Consultant, Johanna Le Pape
  • Instructor Pastry Chef, Culinary school Alain Ducasse
  • Pastry Commis, Le Meurice
  • Pastry Demi leader, Lutétia

Spoken languages: French and English.

 

Olivier Cantaut

Président-director Olivier Cantaut

Formations et expériences professionnelles :

  • Bac+4
  • Director of Gastronomicom France since december 2014
  • Commercial director Groupes CREMONINI
  • Commercial director BtoB 2LO SA (Marque Coffret INFINI)
  • Sales manager GRAS SAVOYE
  • Commercial / Travel agent SWITCH
  • Artistic direction Etincelles
  • Supervisor TRADER COM

Spoken languages: French, English, Portuguese.

The team

The team includes 6 employees: Olivier Cantaut, président-director, Samuel Breux Cooking teacher, Pol Bertholet, Pastry teacher, Stéphane Massin, French teacher, Lise Richard, secretariat and school, and Emmanuel Wiss, communication and accounting.