Faculty


Pedagogical Committee

Cyril LANREZAC
Cyril LANREZAC
CEO
Presentation
Cyril LANREZAC
Cyril LANREZAC
CEO

For more than 20 years, Cyril Lanrezac has built up his career through academic and Professional experiences in the hospitality and education industries. After receiving his Bachelor degree from the Ecole Jean Drouant Hotel Management School in Paris, he graduated from ESSEC CORNELL IMHI MBA in 1997. He occupied several operational and functional positions working for high profile resorts and several internationally renowned chain hotels including 9 years for Accor Hotels. In 2010, he joined ESSEC Hospitality MBA as Director of Student Career Development and Corporate Relations, before being promoted to Deputy Director of the IMHI Center of Excellence in Hospitality, Food & Travel. He finally joined Ducasse Education in 2016 as Managing Director.

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Christophe QUANTIN
Christophe QUANTIN
Academic Director - MOF Cuisine
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Christophe QUANTIN
Christophe QUANTIN
Academic Director - MOF Cuisine

Trained at the Lycée Hotelier de Blois, Christophe Quantin broadened his culinary experiences in France and abroad before becoming a certified Culinary Arts Instructor and teaching at the Lycée Nicolas Appert in Orvault in 1990. He won the prestigious " Un des Meilleurs Ouvriers de France" culinary competition in 1993. He is Technical Director at the Lycée Hotelier de Blois since 1998 while working in partnership with the Pedagogical Committee of Alain Ducasse Education since 2013.

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Philippe GOLLINO
Philippe GOLLINO
Dean of Culinary Arts
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Philippe GOLLINO
Philippe GOLLINO
Dean of Culinary Arts

Philippe Gollino began his career in 1990 in a number of Michelin- starred establishments on the Côte d’Azur. He joined Alain Ducasse in 1998 at “59 Poincaré” in Paris, before working as the assistant of Franck Cerutti at the “Louis XV” restaurant in Monaco. He was appointed Head Chef at the “Bar & Bœuf” restaurant before joining Alain Ducasse Education in 2005 as Executive Chef.

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Dimitri AMOUROUX
Dimitri AMOUROUX
Director of pedagogy
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Dimitri AMOUROUX
Dimitri AMOUROUX
Director of pedagogy

After his start in the kitchens of prestigious institutions of the Riviera, Dimitri Amouroux has pursued a career in culinary education in France and abroad. Trainer, curriculum and certifications developer, he became Academic Director of Culinary Arts in 2009 at the Universidad de las Américas in Mexico. He joined Alain Ducasse Eudcation in 2012 as Head of Pedagogy and Chef Instructor.

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Franck GEUFFROY
Franck GEUFFROY
Dean of Pastry Arts
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Franck GEUFFROY
Franck GEUFFROY
Dean of Pastry Arts

Having learned his trade for a number of years alongside Christophe Felder at the Crillon, Franck Geuffroy developed his restaurant pastry arts background before joining “Alain Ducasse au Plaza Athénée” restaurant as pastry chef in 2004. His accolades include Vice-Champion of France for plated desserts and winner of the 1st prize for tasting in 1998. He joined Alain Ducasse Education in 2010 and became Alain Ducasse Education Pastry Director in September 2015.

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Culinary Arts

Laurent BARBEROT
Laurent BARBEROT
Chef Instructor
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Laurent BARBEROT
Laurent BARBEROT
Chef Instructor

Beginning his career at several prestigious establishments, Laurent Barberot enriched his professional background as Chef de Partie at the restaurant “Le Relais Bernard Loiseau” then at “L'auberge de L'Ill”. In 2009, he joined “Alain Ducasse at the Plaza Athénée” as Sous Chef. He proceeded to become Executive Chef of “Clos Des Sens” in Annecy where he served before joining Alain Ducasse Education in 2014 as Chef Instructor.

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Yann CAPSIE
Yann CAPSIE
Chef Instructor
Presentation
Yann CAPSIE
Yann CAPSIE
Chef Instructor

After building his experience in France and abroad, most notably as Chef in the “Alain Ducasse Spoon” restaurants (Saint-Tropez, London and Gstaad), Yann Capsie worked for different establishment in southern France. In 2010, he joined Alain Ducasse Education as Chef Instructor.

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Aly DIOUM
Aly DIOUM
Chef Instructor
Presentation
Aly DIOUM
Aly DIOUM
Chef Instructor

Following a rich background of international experience in Senegal and the United States, Aly Dioum headed to palace hotels in London (The Savoy in 2010) and Paris (Royal Monceau in 2012). His expertise and versatility lead to his appointment as Chef Instructor, first at the Ecole de Cuisine d’Alain Ducasse, to finally join Alain Ducasse Education in 2014, where he now dedicates himself full-time to professional culinary arts training.

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Mark GUILLAIN-WILLIAMS
Mark GUILLAIN-WILLIAMS
Chef Instructor
Presentation
Mark GUILLAIN-WILLIAMS
Mark GUILLAIN-WILLIAMS
Chef Instructor

Mark Guillain-Williams began his career in London working at the “Ritz” and the “Fifth Floor Restaurant” at Harvey Nichols. In 2001, Mark became Head Chef of “l’Angl’Opéra”, Gilles Choukroun’s restaurant in Paris, where he spent 2 years. He later joined the team of Alain Ducasse as sous-chef for the iconic Relais Plaza at the Hôtel Plaza-Athénée. By 2008, Mark showcased his culinary expertise as Head Chef of the Salon Première Air France Lounge located at Roissy-Charles de Gaulle Airport before joining Alain Ducasse Education as Chef Instructor in December 2011.

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William GROULT
William GROULT
Chef Instructor
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William GROULT
William GROULT
Chef Instructor

After completing a Master’s degree in psychoanalysis, William Groult decided to reorient his career towards culinary arts and entered Ducasse Education in 2008 as a commis chef. He learned everything from the Chef Instructors, enriched his experience and became Junior Chef Instructor at Ecole de Cuisine Alain Ducasse. He then worked in several establishments of Alain Ducasse Entreprise, especially as Chef de partie at Rech restaurant during 4 years with Chef Adrien Trouilloud. Having at heart knowledge transmission and training, he came back to Ducasse Education in May 2014 to become Chef Instructor.

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Yvan Ourliac
Yvan Ourliac
Chef Instructor
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Yvan Ourliac
Yvan Ourliac
Chef Instructor

Yvan Ourliac began his career in China at Sofitel Zhengzhou. He enriched his professional background by working in several prestigious establishments in Lausanne, Switzerland: Beau Rivage Palace, Lausanne Palace, Mövenpick, KaïZen Restaurant. In 2010, he joined Alain Ducasse’s restaurant Andana in Grosseto, Italy and then Montreux Jazz Café in Geneva, Switzerland in 2011. Yvan strengthened his experience as Sous-Chef in three establishments of Cipriani Group in London, Istanbul and Monte-Carlo. After working for Christian Leroy Group in St Tropez, Yvan specialized in mass catering and became Chef and Manager of retirement residences. He joined Ducasse Education in April 2016 as a Chef Instructor.

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Frédéric MOREAU
Frédéric MOREAU
Chef Instructor
Presentation
Frédéric MOREAU
Frédéric MOREAU
Chef Instructor

Having worked alongside famous Chefs including Eric Briffard, Fréderic Moreau joined the Alain Ducasse team at the “Le Relais Plaza”restaurant in the Plaza Athénée Hotel in 2000. In 2008, Frédéric joined Alain Ducasse Education as Chef Instructor and is specifically in charge of training assignments in Belgium.

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Dominique LORY
Dominique LORY
Guest Chef - Chef de Cuisine - Alain Ducasse à l’Hôtel de Paris, Monaco
Presentation
Dominique LORY
Dominique LORY
Guest Chef - Chef de Cuisine - Alain Ducasse à l’Hôtel de Paris, Monaco

With his newly acquired diploma in his pocket, the Angevin joined the ranks of restaurant Ladurée, on the Champs-Élysées in Paris, as demi-chef. In December 1998, he meets Alain Ducasse who offers him a position within the new Spoon Food & Wine Paris as first commis de cuisine, beside chef Christophe Moret. From March 2000 to January 2002, he is first commis de cuisine with Pierre Gagnaire, before leaving Paris. Alain Ducasse then sends him to Saint-Tropez to work at the restaurant Spoon at Byblos where he remains until October 2002 as second de cuisine. Alain Ducasse then offers him the chance to join the ranks of the Le Louis XV in Monaco where he works for 4 years as chef de partie beside chef Franck Cerutti, who transmits his love of Mediterranean cuisine, generous, simple and sincere. In January 2007, he is named sous-chef, then joint-chef at the restaurant Alain Ducasse au Plaza Athénée à Paris. He works besides Christophe Moret then, from 2010, besides Christophe Saintagne. In 2011, Alain Ducasse promotes him to head chef at the Louis XV. Dominique is reunited with Franck Cerutti – named Executive Chef of all the restaurants in the Hotel de Paris, in 2008 – which ensures a smooth transition until 2013, when he is handed the keys to the restaurant.

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Jocelyn  HERLAND
Jocelyn  HERLAND
Guest Chef - Executive Chef Le Meurice Alain Ducasse, Paris
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Jocelyn  HERLAND
Jocelyn  HERLAND
Guest Chef - Executive Chef Le Meurice Alain Ducasse, Paris

Auvergne-born Jocelyn Herland, now based in Paris, discovered the pleasures of good eating at the table of his grandparents, connoisseurs of fine foods. His training was intensive: after first earning a vocational degree in cooking in 1990, he followed with one in pastry-making and then with a vocational high school diploma. He entered the world of gastronomy at the Clos de Longchamp, first as a waiter, under Francis Coulon, then as a cook, under Jean-Marie Meulien. After completing his military service, he went to work at La Table du Marché, under Christophe Leroy, who brought his talented employee to the attention of Alain Ducasse. This led to an appointment in 1997 as chef de partie at Alain Ducasse’s restaurant on Avenue Poincaré. In 2000, he moved to L’Opéra at the Intercontinental Hotel, and then to the Royal Monceau. In December 2003, Jocelyn Herland joined Christophe Moret at Alain Ducasse’s Plaza Athénée restaurant, starting there as a sous-chef, and later being promoted to assistant chef. Alain Ducasse then decided to put him in charge of the kitchen at his restaurant when it opened at London’s Dorchester in November 2007. The restaurant was awarded three stars in 2010. Jocelyn Herland has been the executive chef at Le Meurice since January 2016. 

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Romain MEDER
Romain MEDER
Guest Chef - Executive chef at Alain Ducasse au Plaza Athénée, Paris
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Romain MEDER
Romain MEDER
Guest Chef - Executive chef at Alain Ducasse au Plaza Athénée, Paris

Native of Franche-Comté, Romain did his training in France and then realized his traveling dreams by exploring the world discovering new flavours. He worked for a year to the British West Indies where he became acquainted with Caribbean spicy cuisine. Upon his return, he spent two years at Hélène Darroze, in Paris, then puts his talent to the service of the prestigious Maison Potel et Chabot, working from Chef de Partie to Sous Chef. Alain Ducasse notices him and calls him to his side at the Plaza Athénée, first as chef-de-partie and then as sous-chef. He is named later Chef at La Cour Jardin. Alain Ducasse confirms his position of Chef by entrusting him with the kitchen of his restaurant Spoon des Iles in Mauritius. His success is dazzling. To prepare for the opening of his restaurant in Doha, Alain Ducasse entrusts Romain Meder with a mission of the highest importance: explore Lebanese, Moroccan and the Western side of Indian cuisine to define a contemporary Middle-Eastern cuisine. For a year and a half, Romain immerses himself in these traditions, the use of spices and of vegetables. It is this unique experience that nurtures the creation of the IDAM menu, the restaurant located in the Museum of Islamic Art in Qatar, whose kitchen is evidently entrusted to Romain. Since the beginning of 2014, Romain has moved to Paris where, together with his team, he prepared the reopening of the new restaurant Alain Ducasse au Plaza Athénée with great care, becoming the new Executive Chef, and all this under 36 years old.

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Jean-Philippe BLONDET
Jean-Philippe BLONDET
Guest Chef - Executive Chef at Alain Ducasse at The Dorchester, London
Presentation
Jean-Philippe BLONDET
Jean-Philippe BLONDET
Guest Chef - Executive Chef at Alain Ducasse at The Dorchester, London

Born in Nice, in the South of France, Jean-Philippe Blondet, has been working alongside Alain Ducasse for several years. His first role with Alain Ducasse was interestingly at Spoon at Sanderson in London from 2004 to 2006, where he progressed to become a Chef de Partie. Following this experience, he joined the 3-Michelin star Le Louis XV Alain Ducasse at the Hotel de Paris in Monaco, Alain Ducasse’s iconic restaurant by the Riviera. Before returning to London and joining Alain Ducasse at The Dorchester, Jean-Philippe held the position of Sous-Chef at Spoon in Hong Kong, a 2-Michelin star Alain Ducasse restaurant, further adding to his international experience and satisfying his curiosity and interest in cuisines of the world.In September 2013, he joined the team at Alain Ducasse at The Dorchester as Sous-Chef with Jocelyn Herland to quickly progress to Head Chef within 2 years. Jean-Philippe Blondet became Executive Chef at Alain Ducasse at The Dorchester in January 2016.Jean-Philippe interprets Alain Ducasse’s cuisine in London in a contemporary and refined way. In keeping with Alain Ducasse’s philosophy, the ingredients are the key elements. Jean-Philippe only uses the freshest and most seasonal produce, strictly sourced for their quality and provenance.

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Pastry Arts

Dominique BRUN
Dominique BRUN
Technical and Pedagogical Manager - Chef Instructor
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Dominique BRUN
Dominique BRUN
Technical and Pedagogical Manager - Chef Instructor

After developping during several years his family-owned pastry business, Dominique Brun became one of the first boutique owners to offer organic products by creating "L'artisan du Bio" in 1990, the first organic artisanal pastry in France, and "Goûterbio", an organic pastry production workshop.
Then, his expertise and savoir-faire led him to become a Chef Instructor in various institutions, he joined the ENSP team in 2012 where he became the Technical and Pedogagical Manager and Chef Instructor.
Then, his expertise and savoir-faire led him to become a Chef Instructor in various institutions, he joined the ENSP team in 2012 where he became the Technical and Pedogagical Manager and Chef Instructor.

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Eric FERRATON
Eric FERRATON
Chef Instructor - MOF Boulanger
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Eric FERRATON
Eric FERRATON
Chef Instructor - MOF Boulanger

After numerous practical experiences and training in Bakery Arts, Eric Ferraton launched his career as a reputable entrepreneur for twenty years, and then became a Baking Instructor awarded with several titles : IFP 43, for the National Baking Institute. In 2000, he won the title of Meilleur Ouvrier de France in Baking and participated in numerous professional competitions as an expert jury. In 2015, he joined ENSP as Chef Instructor in baking and viennoiserie.

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Geoffrey TURPIN
Geoffrey TURPIN
Chef Instructor
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Geoffrey TURPIN
Geoffrey TURPIN
Chef Instructor

After working alongside Christophe Felder at the Crillon for four years, Geoffrey Turpin joined Camille Lesecq at the Meurice as a pastry sous-chef. He worked there for four years before investing himself in an entrepreneurial project and opened his pastry boutique "Aux délices des anges" in the 15th district of Paris. In 2015, he joined Alain Ducasse Education and became Chef Instructor.

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Jonathan CHAUVE
Jonathan CHAUVE
Chef Instructor
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Jonathan CHAUVE
Jonathan CHAUVE
Chef Instructor

After completing his first practical experience in pastry at "Chardon Bleu - Relais Dessert" of Olivier Buisson at St Just-St Rambert (42), Jonathan Chauve won the title of "Meilleur Apprenti" for the Loire region in 2007. He completed his training in pastry and obtained his higher education certificate in "Pastry and Plated Desserts" followed by a "BTM" certificate in ice cream. He increased his skills while working for three boutiques specializing in the production of verrines and entremets. He then accepted the responsibility as the R&D manager at the Weiss chocolate factory in Saint-Etienne and then pastry chef for two boutiques. In 2015, he joined ENSP as Chef Instructor.

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Jeremy DELTEIL
Jeremy DELTEIL
Chef Instructor
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Jeremy DELTEIL
Jeremy DELTEIL
Chef Instructor

Alumni of ENSP and holder of a CAP in Pastry and in chocolate, Jeremy Delteil pursued his training with Bruno Montcoudiol (MOF and World champion of pastry) then worked in Paris for Claire Damon - Des gâteaux et Du Pain and Jean-Thomas Schneider - Café Pouchkine. In 2012, he joined ENSP where he became Chef Instructor and Educational Consultant. In addition, Jeremy regularly produces recipes for magazines such as Thuriès Magazine or So good Magazine.

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Pierre FOURNIER
Pierre FOURNIER
Chef Instructor
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Pierre FOURNIER
Pierre FOURNIER
Chef Instructor

Holder of a CAP and BEP in pastry, Pierre Fournier obtained his higher education certificate in "Pastry, chocolate, ice cream, confectionery" and a BTM in ice cream. After completing his apprenticeship in several pastry boutiques, he joined the restaurant of the Chef François Gagnaire, as pastry chef de partie, in charge of the restaurant desserts. Pierre has enriched his career by participating in different professional competitions such as the European Championship for frozen deserts where he won the third position. He then became Pastry chef for two renowned pastry boutiques in the Loire Valley, before creating his own business in 2009. He joined the ENSP in 2012 as Chef Instructor.

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Olivier  ROBIN
Olivier  ROBIN
Chef Instructor
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Olivier  ROBIN
Olivier  ROBIN
Chef Instructor

Holder of a CAP in Pastry, Olivier Robin obtained his higher education certificate and his BTM certificate in pastry. Afetr several seasons at Morzine in pastry, Olivier worked for Christophe Leroy at his Saint-Tropez boutique and for various events. He was then open to new horizons and worked in the manufacturing industry in Switzerland, then as the manager of a boutique and tearoom in Oxford before joining the Chef Jean -Philippe Maury (Meilleur Ouvrier de France and World Champion) in Las Vegas, as the manager of his chocolate factory. He joined the ENSP team on his return to France in 2014 and became a Chef Instructor.

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Laëtitia MOREAU
Laëtitia MOREAU
Chef Instructor
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Laëtitia MOREAU
Laëtitia MOREAU
Chef Instructor

After completing her high school education in Economics and Social Sciences, Laëtitia Moreau pursued her training with the « Compagnons du Devoir » and the « Tour de France » for two years in Nîmes. She later joined the « Grande Epicerie de Paris » then « Financier Pastries » in New York. She returned to France and pursued her passion at Frédéric Allard in Lyon. Laëtitia completed her higher education certification and obtained a BTM in Pastry. After working for the « Compagnons du Devoir » and the « Tour de France », she joined the ENSP as Chef Instructor.

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Romain CHALUMEAU
Romain CHALUMEAU
Chef Instructor
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Romain CHALUMEAU
Romain CHALUMEAU
Chef Instructor

After two years of training, and a CAP in pastry-chocolate-confectionery-ice-cream -catering in 2005, Romain Chalumeau completed his training in various establishments and obtained his higher education certification in "Plated desserts" and a BTM in ice cream. Romain then worked as a production and purchasing manager for two pastry shops. Thanks to his passion and expertise for new products and techniques, he joined ENSP as Chef Instructor and contributed to the development of training programs.

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Ludovic PUISSOCHET
Ludovic PUISSOCHET
Chef Instructor
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Ludovic PUISSOCHET
Ludovic PUISSOCHET
Chef Instructor

After studying economics, Ludovic Puissochet joined the chain food restaurant «Quick », where he became " Expert Manager" then "First manager" in charge of the Business Unit in Brezet, Clermont-Ferrand (40 employees). In 2013, in quest of a career-change, he obtained his CAP in Pastry at ENSP and graduated top of his class (85 students). In 2014, he joined the pedagogical team at ENSP as an Assistant /Junior pastry chef at which time he increased and refined his skills while attending professional programs. He also participated in the organization of numerous events such as the SIRHA fair, the annual « Relais Desserts » convention, the finals of the "Meilleurs Ouvriers de France" chocolate confectionery competition, the national Croquembouches competition . Meanwhile, he pursued his training in pedagogy and became Chef Instructor at ENSP in 2015.

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Mickaël BONNET
Mickaël BONNET
Chef Instructor
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Mickaël BONNET
Mickaël BONNET
Chef Instructor

Holder of a CAP in Pastry, Mickaël Bonnet obtained his higher education certification in "Pastry, Ice cream, Chocolate and Confectionery" and a BTM in Pastry. For over 10 years, he worked as a Pastry Chef with Guyot in Vorey in Haute Loire. He regularly followed practical training courses at ENSP, trained many apprentices and participated actively as a jury of exams, before joining ENSP as Chef Instructor in 2015.

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Emanuel MUGNIER
Emanuel MUGNIER
Chef Instructor
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Emanuel MUGNIER
Emanuel MUGNIER
Chef Instructor

Fascinated since childhood by the pastry arts thanks to the family business of Tea/Pastry salon in Courchevel, Emanuel Mugnier obtained his CAP in Pastry and studied accounting before joining the company as the associate manager. He opened an additional pastry shop-tea room close to Courchevel. Meanwhile, he pursued his studies and obtained his 'Brevet de Maitrise'. Emmanuel regularly attended professional training courses instructed by « Meilleurs Ouvriers de France »at ENSP, Bellouet Conseil and Valrhona. He trained many apprentices for the CAP pastry and BTM programs. Inspired by new projects, he sold his company in 2013 and became pastry chef at a restaurant in Courchevel. Wishing to share and transmit his knowledge, he joined ENSP as Chef Instructor.

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Nicolas POULY
Nicolas POULY
Chef Instructor
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Nicolas POULY
Nicolas POULY
Chef Instructor

Holder of a CAP in baking, Nicolas Pouly pursued his training in the pastry arts at ENSP, and obtained successively his CAP diploma in pastry, his higher education certification and finally his BTM in pastry. For over five years, he was fortunate to be trained by Bruno Montcoudiol, Meilleur Ouvrier de France 2004 and World Champion of Pastry 2006. Then, he became Pastry Chef for six years in Saint-Etienne. Nicolas joined ENSP in 2013 as Chef Instructor.

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