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School of hospitality management food service and culinary arts

Institut Paul Bocuse
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- Master’s degree in Culinary Leadership & Innovation
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Graduate testimonials

Bachelor Hospitality Management – 2008 – Paris
Thibault Merendon - Founder Fresh Me Up - BOCUSE & Co Trophy 2018 "Innovation Award"

Bachelor Culinary Management – 2013 – Nègrepelisse
Rebecca Acosta - Culinary chef at La cuisine, centre d'art et de design

I enjoy taking up new challenges to satisfy my clientele. I pass on French excellence in guest reception and delivering remakable service.
Bachelor Hospitality Management – 2008 – Thailand Koh Samui island

Cindy Delhomel - Resort Manager at Minor Hotels

Bachelor Culinary Management – 2001 – Brésil
Walgra Mello - Consultant Chef at WM Gastronomia

I chose to set up my restaurant in France and more specifically in Lyons, which is known worldwide as the capital of gastronomy.
Bachelor Culinary Management – 2012 – Lyon
Younghoon Lee - Chief Owner of the Passe Temps, 1 Michelin Star

Working at sea means waking up every day in a different country, discovering new people, other cultures and traditions … When the job that we love allows us to open up so much to the world, It’s just beautiful.
Bachelor Culinary Management – 2018 – Itinérante dans le monde
Anais Rozier - Assistant chef de partie at Viking Cruise

Bachelor Hospitality Management – 1994 – Bangkok (Thailand)
Jean-Michel Dixte - Managing Director - Baan Dusit Thani / Corporate Director F&B Development - Worldwide at Dusit International

Bachelor Culinary Management – 2012 – Addis Ababa (Ethiopia)
Yohanis Gebreyesus Hailemariam - Managing Director CY dynamics / Author of "Ethiopia recipes and traditions from the horn of Africa"

Bachelor Culinary Management – 2010 – Pointe Saint-Mathieu (France)
Nolwenn Corre - Chef-owner at l’Hostellerie de la Pointe Saint-Mathieu and le Bistrot 1954 - 1* in the MICHELIN Guide