Alumni stories - Institut Paul Bocuse

Institut Paul Bocuse is one big family united by the same passion for gastronomy. In turn, I wanted to share this art of living I appreciate so much with my readers. My mission is to pass on my culinary know-how to them like an artist, so that they make the most of an amazing experience.

Bachelor Culinary Management – 2002 – Mexico
Karla Senties - Founder Saboreate

Bachelor Culinary Management & Master Culinary Leadership & Innovation – 2015 & 2018 – Lyon

The Culinary Leadership & Innovation course puts the various aspects of the culinary arts and the different approaches of professionals into perspective. The way it did this made me aware of the work required to come up with a new product and develop an idea. I’m currently working as a culinary project manager in the R&D department of the Institut Paul Bocuse Research Centre. I manage projects that have scientific and technical knowledge for their foundations, meaning I innovate with precision!
Julien Ferretti - Junior chef R&D at Center of Food and Hospitality Research

Bachelor Culinary Management – 2002 – United Kingdom
Hrishikesh Desai - Executif head chef Gilpin Hotel & Lake House - BOCUSE & Co Trophy 2018 "International Hospitality Award"

The Institute has allowed me to follow a career on 3 continents, obtain dual French and American citizenship and work for some of the top chefs in the world.

Bachelor Hospitality Management – 1996 – Las Vegas
Pascal Desvaux - General manager at bluEmber at the Omni resort Rancho Las Palmas

Bachelor Culinary Management – 2010 – Mexico
Regina Escalante Bush - Chef propriétaire Merci

Bachelor Hospitality Management – 1995 – Baki (Azerbaïdjan)
Mathieu Greppo - DG Fairmont Baku Flame Towers 5 étoiles

The key to success is to be passionate about your profession, work hard, enjoy meeting people and to have lots of common sense.

Bachelor Hospitality Management – 1994 – Dubai
Alain Debare - CEO Action Hotels

Bachelor Culinary Management – 2016 – Lyon
Ruijun Sun - Culinary Chef La Table Wei

Bachelor Hospitality Management – 2001 – New York
Karim Guedouar - Service Director Restaurant Daniel Boulud, 2 étoiles Michelin

Bachelor Culinary Management – 1999 – Lebanon
Cynthia Bitar - Chef Executif Nazira Catering - BOCUSE & Co Trophy 2018 "International Culinary Arts Award"