Presentation of the Gastronomicom team
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.
![Fabrice Amar – Culinary Chef Instructor fabrice amar culinary chef instructor](https://gastronomicom.fr/wp-content/uploads/elementor/thumbs/Fabrice-Amar-Culinary-Chef-Instructor-qmxyaib6u00uxa4pd7n34ioricmv5qfcb849ihz7hw.jpg)
Fabrice Amar
Cooking teacher
Professional Experience:
- Head Chef, Le Petit Jardin restaurant, Montpellier. “Deux fourchettes rouges” in the Michelin Guide
- Head Chef l’OUSTAU DE L’ISLE, Isle sur la Sorgue. “Deux fourchettes rouges” and Bib Gourmand in the Michelin Guide
- Head Chef SPORT BEACH CAFE, Marseille. Bib Gourmand in the Michelin Guide
- Second Chef Sofitel vieux port ***** luxe, Marseille, Les Trois Forts Restaurant, Chef Dominique Frérard, Maître cuisinier de France
- Head Chef Hostellerie Bérard***, 1 Michelin Star, Chef René Bérard – Maître cuisinier de France
- Head Chef Hôtel SOFITEL, Strasbourg
- First second Chef SOFITEL VIEUX PORT, Marseille
- First second Chef LA MAISON BLANCHE, Paris
- Head Chef HOSTELLERIE ST GEORGES, Gruyères (Switzerland)
- Second Chef Relais Château VILLA FLORENTINE, Lyon. 1 Michelin Star
- Head Chef APPOLO CHIP CHANDLERS Miami (Florida) ***** Luxe
Education:
- Luxury training « Hôtel restaurant 5 Stars »
- Training level 2 HACCP HYGIENNE
- Training level 1 HACCP HYGIENNE
- MANAGEMENT Training
- CAP CUISINE option, Hôtelière Beliard School (PARIS)
Spoken languages: French, English, Spanish
![Pol Bertholet Pastry Chef Instructor pol bertholet pastry chef instructor](https://gastronomicom.fr/wp-content/uploads/elementor/thumbs/Pol-Bertholet-Pastry-Chef-Instructor-qmxyenrj0npg7a3m4i8rmyz1ym685lwnvrugthtm0k.jpg)
Pol Bertholet
Pastry teacher
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
Education:
- Brevet de Maîtrise pâtissier chocolatier
- 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
Spoken languages: French and English
![Stéphane Massin French teacher stéphane massin french teacher](https://gastronomicom.fr/wp-content/uploads/elementor/thumbs/Stephane-Massin-French-teacher-qmxzarx0ivo4vng8ldzvtv80mjvp5beiaq9p3u7df8.jpg)
Stéphane Massin
French teacher
Professional Experience:
- 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
Education:
- Graduated: Masters level in Modern Literature
Spoken languages: French and English.
![Johanna le Pape johanna le pape](https://gastronomicom.fr/wp-content/uploads/elementor/thumbs/Johanna-le-Pape-p4shqgu8y3xnzsej3o3xa058s1r294e6t26c98rtf8.jpg)
Johanna Le Pape
Pastry teacher (consulting)
![](https://gastronomicom.fr/wp-content/uploads/2019/08/014-gold-medal.png)
2014 World Champion of sweet arts – Championne du Mondial des Arts Sucrés, binôme Gaëtan Fiard
Education:
- ENSP – Certification Perfectionnement de Pâtisserie
- CFA Corot – CAP Pâtissier
Spoken languages: French and English.
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
![Olivier Cantaut olivier cantaut](https://gastronomicom.fr/wp-content/uploads/elementor/thumbs/Olivier-Cantaut-p4shq4mch9gxsuwa30trvl8921fah21ofdp10n9xsa.jpg)
Olivier Cantaut
Président-director
Education:
- 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, Fabrice Amar, Cooking teacher, Pol Bertholet, Pastry teacher, Stéphane Massin, French teacher, Clarisse Bolon, secretariat and school, and Emmanuel Wiss, communication and accounting.