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- Thibault MerendonFounder Fresh Me Up - BOCUSE & Co Trophy 2018 "Innovation Award"Nolwenn CorreChef-owner at l’Hostellerie de la Pointe Saint-Mathieu and le Bistrot 1954 - 1* in the MICHELIN GuideThomas BourdoisDG InterContinental Bordeaux Le Grand HôtelIndra CarrilloChef at La Condesa in Paris 9ème - 1* in the MICHELIN Guide
- Rebecca AcostaCulinary chef at La cuisine, centre d'art et de designTamara Vera BorundaAssistant Manager at The Tuxedo ClubAntoine WischlenManager AZ ReceptionsJean-Noël CannacAdministrative and financial manager Barrière Group
- Cindy DelhomelResort Manager at Minor Hotels
- Walgra MelloConsultant Chef at WM Gastronomia
- Younghoon LeeChief Owner of the Passe Temps, 1 Michelin StarJulien FerrettiChef R&D at Center of Food and Hospitality Research Institut Paul BocuseSteve WoodPresident B&W Group, GREENROCK SAS and founder of 4* Hôtel Maison NôCharlotte AllixCo-fondatrice Les Fruits de Terre
- Anais RozierAssistant chef de partie at Viking Cruise
- Jean-Michel DixteManaging Director - Baan Dusit Thani / Corporate Director F&B Development - Worldwide at Dusit InternationalVictoria AubryFood & Beverage Manager Pullman Bangkok Hotel G
- Yohanis Gebreyesus HailemariamManaging Director CY dynamics / Author of "Ethiopia recipes and traditions from the horn of Africa"
- Sébastien Jean-JosephJoint Head Chef at Baieta in Paris 5ème - 1 star in the MICHELIN GuideRuijun SunCulinary Chef La Table WeiOlivia ConstantIndustry Relations Director - North Europe HoscoVincent GiroudFondateur Chef Market
- Tara KhattarFood ConsultantKarim GuedouarGeneral Manager Restaurant Daniel Boulud, 2 Stars MichelinAli Dey DalyFounder of Babboucha / Corporate Executive Chef at Celtic Developers Group / President of TAYP New York ChapterBryan JacobsEntrepreneur Vets2success
- Karla SentiesFounder and CEO - Sabor e arte
- Hrishikesh DesaiExecutif head chef Gilpin Hotel & Lake House - BOCUSE & Co Trophy 2018 "International Hospitality Award"Delphine PichotTeam Leader - sales & marketing at Omada Corp
- Pascal DesvauxGeneral manager at bluEmber at the Omni resort Rancho Las Palmas
- Regina Escalante BushChef propriétaire Merci
- Mathieu GreppoDG Fairmont Baku Flame Towers 5 étoiles
- Alain DebareCEO Action HotelsNicolas BellatonPresident Global Operations Jumeirah Hotels&ResortsKarl StinglhamberDirector of Finance Mandarin Oriental
- Cynthia BitarChef Executif Nazira Catering - BOCUSE & Co Trophy 2018 "International Culinary Arts Award"Marc TannouriCo-Fondateur Traiteur Chasseurs de Saveurs
- Gregory PolinoGM W South Beach Hotel
- Damien MartyCluster Revenue Manager at Hotels Private Collection
- Youssef GastliChef Propriétaire PlumeJean ImbertChef Owner SWAN - B.B. Blanche - Les bols de Jean - Mamie par Jean ImbertAymeric PenvenStart-up Program ManagerAnne-Maya TisseronMarketing, Retail & Lounge director at NEWREST
- Dan BessoudoChef Owner Dan B, La Table de Ventabren, 1 star in the MICHELIN GuideSerena BevilacquaPropriétaire Hôtel Restaurant Castello Santa Maria
- Charles Michel PuentesArtist & Flavour Expert, Founder of Peatron and Chef Innovation Officer Mission Space Food
- Meryem CherkaouiCulinary Consultant / Culinary ChefAnthony BosselChef Propriétaire Tarttoria del Papa
- Laura DutrieuxConsulting and valuation analyst HVS
- Nathalie Mujaes CoulonDRH Saadiyat Rotana Resort & Villas
- Léa BurelF&B Director Grand Hyatt Kuala Lumpur
- Guillaume ComparatChef Exécutif Golden Tulip HotelKe LiMajor Accounts Manager APEC at GL events VenuesMarianne RavierSenior Project Manager DVP Asia Eventmarketing
- Raphael SzurekCulinary Chef at Marriott Hotels
- Marie JolyCommunication Manager at Sandoz Foundation HotelsLuc CalifanoGM Grand Hôtel du Lac, 5 étoilesCamille PerretCulinary Consultant - Mets PlaisirMarie HeckelMulti-site manager Novae Restauration SA and Co-Founder Le Bredele
- Elodie LortalManager Le Café at National Arts Centre - Centre national des Arts
- Florie GhibaudoMeeting & Events Operation Manager at The Doyle Collection
- Matthew BenschCo-Founder at No Brick LLC
- Jérémy FifreClient Training Specialist IDeaS
- Gabriel Du JeuProcurement Coordinator
- Nicolas FrisonDirector of Business Development at Splendid GroupChristian G. MongendreFounder / CEO at Treehouse
- Ryan SalmanChief Owner Le Coste
- Marie DujardinPre opening Team - Reservations at Le Carl Gustaf St Barth
- Mathilde HummFood & Beverage Manager chez AMAN
- Olivier BarréExecutive Chef Four Seasons Resort
- Paola ChavezCo-Founder and Executive Chef Le Bredele
- Hugo Sanchez SaldanaCorporate Chef - Croisières Viking
- Derin AribasChef Propriétaire Basta Street Food Bar
- Bénédicte FlouriotCareer & Leadership Coach at Benedicte Flouriot Coaching
- Alexandra Coccia ZanittiOwner and educator at Zaza family day care
- Natalia Vilas Boas BourgogneChef Propriétaire Bou Tartineria
- Christoph LindnerChef Propriétaire Brasserie WenzelLars FiebigChef Propriétaire Heringer MillenIsabelle WeisenChef à Domicile Isa at HomeDimitri PrasF&B Management Trainee at Mandarin Oriental Hotel Group
- Primitivo Garcia IVCafé Corporate Chef Group Operations The Moment Group
- Vanessa LangevinFondatrice Langevin Events
- Yair FeinbergCEO Fein CuisineRan RoshChef Propriétaire Namal 24
- Julian BlasResponsable développement Inmobiliaria IA
- Ronan & Su Jin Maillet (Kim)Propriétaire Maillet Pâtisserie Française
- Sepideh KashanianHome chef Mother Organica
- Jérémy CosteChef Owner NAC Restaurant and Ahi Poké
- Craig WongChef Owner Patois and Executive Chef Partner at Ting Irie
- Saki SekineChef de cuisine Propriétaire Brasserie Massena
- Romain AlcarazDirecteur Général AQUAMADLaureline PalmadeChef d'entreprise My e-spa
- Guillemette LesneReception Manager COP25 at GL events
- Aliona ChigaevaProject Manager Les Français dans la Ville
- Jeremy Starrett et Carolina Alencar VerasChefs owners Brewstone
- Jose SaenzChef propriétaire La Crema y Nata
- Marta Cebrian LopezConsultante MCL Food Consulting
- Sergio GonzalezChef manager Cocina Clandestina
- Alejandra EspinozaChef Executif Somos restaurant
- Rémi MezinoRestaurant Manager Anantara Layan Phuket
- Yann KleinExecutive Chef at Maison Lameloise - 1* in the MICHELIN GuideJessica MartineauConsultant Kempinski Hotels
What's on?

Graduate Insight : Lara Dupré
Published on 3 March 2023 . Alumni - Alumni voices

SPECIALISATION IN EXCELLENCE WITH POTEL & CHABOT
Published on 28 February 2023 . Experiential-based learning

Food tomorrow: the 7 challenges of food service
Published on 27 February 2023 . Experiential-based learning