Faculty directory

MOF Cuisine 2004 and Bocuse d’Or 2021. Was crowned Chef of the Year by the Toques Blanches Lyonnaises on 9 January 2023. Obtained a Michelin star for the Saisons restaurant in 2020. Has worked with great chefs and establishments. 

He is a finalist in the Meilleur Ouvrier de France Pastry competition (2015 and 2023); Vice European champion of SIRHA 2019 sugar art. Pastry chef for shops and restaurants: Pâtisserie Fresson, Délices des sens, Les Terrasses de Lyon 1*.

MOF Sommelier 2022, Best Sommelier of France 2016, Master of Port 2019. Former head sommelier of the La Villa Florentine gastronomic restaurant in Lyon, member of the Toques Blanches Lyonnaises. Room manager and co-manager of the Saisons restaurant with chef Florian Pansin.

Doctor of Engineering, HDR. Food Science, Nutrition, Psychology. She researches the role of the senses in food preferences and behaviour and the potential of gastronomic solutions to compensate for taste alterations. 

Meilleur Ouvrier de France 2011, with a rich career in France and abroad in Michelin-starred restaurants (Maison Decoret, Les Frères Pourcel, Maison Troisgros).

Meilleur Ouvrier de France in the Chocolate maker and Confectioner category (2019). Worked at the Georges Blanc*** restaurant and abroad (London and Dublin). Became an entrepreneur in 2020, with his own chocolate factory.

Director of Hotel Royal since 2003. He started his career in catering at Hilton and worked for Accor brands Novotel and Sofitel in hospitality. He opened Sofitel Marrakech as its assistant manager.

Doctorate from Sciences Po Paris, specialist in the sociology of educational power. Interested in the gastronomic professions, their careers and CVs, professional and managerial practices, high performance and professional equality.

Meilleur Ouvrier de France 2004 in cuisine. Considerable experience in renowned Michelin-starred restaurants: La Bastide des 5 Lys 4*, L’Auberge des Adrets 4*, La Pyramide 4*, Royal Palm 5*, etc.

He holds a Master’s degree in Culinary Innovation and Leadership and is an instructor at the Institut Paul Bocuse. Extensive experience in France, South Korea and Lebanon.

International background (4* Hôtel du Palais in Biarritz, 3* Alain Ducasse New York group, director of operations in Shanghai and Singapore), experiences as project manager for openings and management of establishments.

10 year career in the hotel industry. His professional experience in the hotel industry and education spans 35 years and 4 continents. He holds a BA from Middlebury College and an MMH from Cornell University School of Hotel Administration.

Winner of the Création et Saveur 2011 and Les Etoiles de Mougins 2012 competitions; Semi-finalist of the MOF cuisine competition in 2022. He created the Ecole de la Sauce (Sauce School) with Chef Yannick Alleno. Wide experience restaurants.  

Trained as a Sommelier, obtained a university degree in Sensory Analysis in Tasting. Developed his career as a sommelier and restaurant manager at the Hôtel du Golf and Gouverneur 4*. Coordinates student activities in SIRHA.

PhD in hotel marketing. 8 years of experience in the hospitality industry, working in the food and beverage sector. Published over 40 articles in leading academic journals. Editor of the Annals of Tourism Research Empirical Insights.

MOF 2022 finalist. He has worked in several Michelin-starred restaurants during his career: Les Trois Dômes 1*, L’Epuisette 1*, TroisGros 3*, etc. Executive chef and trainer at the Saisons 1* restaurant, of which he is also the co-director.

Finalist in the “Un des meilleurs ouvriers de France” competition 2018 – 2022. Started his career as the Prime Minister’s head waiter at Matignon. Has professional experience in several establishments of the “Relais et Châteaux” as a restaurant manager.

PhD from the Faculty of Business and Law, Leeds Beckett University. Research areas: ethical consumption and corporate social responsibility integration […], the role of behavioural economics in revenue management development in tourist destinations.

This young Korean woman is a graduate of our Master’s degree in Culinary Innovation and Leadership. She won 1st prize in the Korean Fusion World Cooking Championship (2017). Finalist France 2023 S. Pellegrino Young Chef Academy.

More than 20 years of experience as Maître d’Hôtel and Restaurant Manager in restaurants and hotels in France and West Africa. Winner of the Flor de Cana Sustainable Challenge. Vice-champion of the Coupe SCOTT barman competition.

Holder of a PhD in Management Sciences from the University of Dijon. Specialised in consumer behaviour. Teaches experiential marketing, personal brand management, packaging design and consumer behaviour in the luxury hotel sector. 

Former chef to the French Prime Minister at Matignon. Had a prestigious career in several Michelin-starred restaurants, including the Joël Robuchon restaurant in Monaco and La Réserve de Beaulieu. He is the chef of the bistro restaurant l’Institut.

Worked for 30 years at the Le Royal Hotel (Operations Manager, HR, Customer Service, Performance). Led the 5* hotel classification project and the implementation of training in 2003 when the hotel became a Hotel-School establishment.

PhD in hospitality management from the University of Missouri-Columbia. His research interests include organisational behaviour and areas of human resource management such as leadership, employee motivation, employee work commitment and entrepreneurship. 

World bakery champion 2024. Wide experience as a baker in hotels and restaurants around the world: The Connaught Hotel 5* in London, Joel Robuchon MGM Grand 3* in Las Vegas, Anne-Sophie Pic 3*, etc.

Bringing practice and research closer together. Entrepreneur for 10 years in the finance sector, and currently completing a thesis in strategic management/entrepreneurship. His research focuses on entrepreneurship and business takeover, and more specifically on team dynamics (leadership, communityship, team characteristics, governance…).

Director of the Le Clipper student residence, 20 years of experience in the Accor group (director at Ibis, accommodation manager at Sofitel).

Worked in several starred restaurants during his career (Pavillon de la Rotonde 2*, Hôtel du Palais 1*, Paul Bocuse restaurant 3*). Experience as a Chef in Bocuse brasseries and restaurants for more than 10 years. Semi-finalist in the “Meilleur Ouvrier de France” gastronomy cuisine competition in 2018.

He holds a PhD in Health and Environmental Sciences and is a dietician and nutritionist. With a wealth of experience in the hospital, teaching and catering sectors, he now combines his passion and skills to serve students by teaching Food Science.

Graduate of IEP Paris and holder of the DAEFLE, with previous experience teaching FLE to students and young professionals. She promotes the image of “the bilingual chef” using English and French in theoretical and practical courses.

He has worked in several Michelin-starred restaurants throughout his career, all over the world. He has experience as a Chef in the Parisian restaurants Frenchie (1 Michelin star) and La Bourse Et La Vie.

Worked for 10 years as a chef de rang and maître d’hôtel in various establishments. He supervises students in professional situations at the Institute.

Chef instructor since 2018, he has worked in several restaurants including the Tetedoie restaurant.

Owner and manager of the Ponts et Passerelles restaurant in Lyon for 6 years. He worked as a consultant in traditional French cuisine and gastronomy (auditing, consulting and training).

Pastry chef with 15 years of experience in luxury hotels and restaurants in France and the United States (Executive Pastry Chef, Ladurée USA). He created a chocolate dress for the Salon du Chocolat 2023 fashion show.

Vast experience for more than 13 years in the field of fast food and traditional restaurants. She worked in the Brasseries Paul Bocuse for 5 years, and notably participated in the opening of the Brasserie des Lumières located at the Groupama Stadium.

He has worked as a chef all over the world, specifically in renowned restaurants in the United States, Singapore and Dubai: Mandarin Oriental Jumeirah in Dubai, Shangri-la Hotel in Singapore.

Meilleur Ouvrier de France finalist with a career in remarkable Michelin-starred restaurants such as the Lameloise *** and the Côte Saint-Jacques*** restaurants.

Coach for the “table service” profession in the “Jeune Talent ESCOFFIER” World final competition. Participated in the “Un des Meilleurs Ouvriers de France” competition 2018 – 2022. Finalist in the Trophée du Maître d’Hôtel 2018 WSET certificate 2021. 

Head housekeeper of the Hotel Royal since 2014, 30 years of experience in the luxury hotel industry (Château de Bagnols for 10 years and the Connaught in London).

Holder of a PhD in hotel management. Her research interests include hospitality financial management, strategic management and sustainability. She has published research articles and is a member of the editorial advisory board of Leisure Studies and the International Journal of Business Events and Legacies.

Vast experience in France and abroad, working in prestigious establishments in Mougins and Courchevel, in England at Coworth Park and the Le Meurice Hotel.

PhD in Management Sciences. She teaches strategic and operational marketing, strategic management and consumer behaviour. Her research focuses on the internationalisation of organisations. 

She holds a PhD in Management Sciences and did a postdoctoral study in Work Management. She is passionate about research in HR and workspace management; her work has been published in several journals.

1st Prize for Tasting and Grand Prize for Excellence for artistic pieces at the Salons de la Gastronomie in 1993, 1994 and 1995. Pastry chef of the Restaurant Georges Blanc*** in Vonnas for 8 years.

Worked as a maître d’hôtel at the Casino le Lyon Vert** restaurant, participated in the opening and establishment of the Burgundy Lounge as operational manager. He is now the Restaurant Manager of l’Institut and a trainer of students.

Head chef of Traboule Kitchen, Lyon. Café Terroir and La Cave Café Terroir second larder and pastry shop. Considerable experience in Michelin-starred restaurants: Têtedoie 1*, Michel Sarran 2*.

Vast experience in bakery and pastry making in France, England, USA and Denmark. Bakery and pastry trainer since 2007.

10 years’ experience in consulting on digitisation of HR functions in France and abroad. She is a trained CSR and Sustainable Development Project Manager. She teaches HR, CSR, diversity management and sustainable project management.

Concierge at Le Royal Hotel since 2006, Golden Key (2010).

Stewardess at the Résidence Le Clipper since 2019 20 years of experience as a booking manager. Fols and Opera trainer.

She started her career by ensuring management control within a restaurant group. Her career path led her to purchasing in a central purchasing office specialising in hotels and restaurants, where she was responsible for food purchasing.

He worked in a boutique, then in the Alain Chapel hotel and restaurant in Mionnay (01), 2 stars in the Michelin Guide as Pastry Chef for 17 years. Trainer at the Institut Paul Bocuse since 2012.

After a successful experience as a maître d’hôtel in several large establishments, Xavier Loizeil manages the NOMOS site and is a Master`s supervisor for tableware.

She graduated in managerial economics in Chicago. Vast experience in the banking sector. Her degree and 10 years of experience as an English teacher are now major assets in the learning process of management students.

Several head waiter positions in restaurants. She is in charge of reception and commercial relations at the Saisons restaurant and supervises Master`s students in their learning of reception and customer relations codes in a starred establishment.

Pastry Chef at Troisgros 3* and Les Maisons Marcon 3*. Head of Research & Development at Chocolaterie Weiss. Pastry Chef Consultant in France and abroad.

Catering professional with 12 years’ experience. Specialised in chic restaurant business. He has been working at the Institut Paul Bocuse for 4 years.

Working at the Royal since 2006, hotel trainer and coach since 2019, head of reception at the Royal from 2011 to 2019 (20 years’ experience in Sofitel & Mgallery hotels).

MOF 2022 finalist. He has worked as a chef in several establishments: Château de Puy Robert, Relais & Châteaux 1*, Château d’Igé, Le Cottage de Clairefontaine. Chef instructor since 2017, Restaurant Experience Manager.

Semi-finalist MOF cuisine 2007; Toque Blanche Lyonnaise from 2011 to 2019. Several experiences in Michelin-starred restaurants (Le Juana 2*, L’Auberge de Fond Rose 1*). Chef in a gastronomic restaurant. 

Graduate of the prestigious Russell Group ‘Red Brick’ University with a B.A. Honours in French, Language and Literature and Business Administration, she specialised in professional and functional English.

Has worked as a Chef in many renowned hotels and restaurants around the world: Hotel The Peninsula New York, Hotel Inter Continental Beachcomber Resort, etc… Teaches at the Institut Paul Bocuse since 2012.

He worked in several gastronomic restaurants before starting his own establishment. He has been a chef instructor since 2000.

He earned his Ph.D. in Management from EMLYON Business School and a specialized M.Sc. in Wine Management From OIV and Montpellier SupAgro. His research is focused on the organization of professionals and the sustainability of their model, so far, mostly in the wine and healthcare industries. At the Institute he teaches topics related to Management, […]