Institut Paul Bocuse is at the heart of a powerful network of international, professional and university strategic alliances.

Our board of directors: Leading by example

Our board of directors is made up of people from multinationals and international family-run businesses involved in the hotel, restaurant, tourism, food, tableware and food health & safety industries.

Together, we assess and create the curricular models of the future.

AccorHotelsSven Boinet
CEO
MerieuxPhilippe Sans
Chairman and CEO 
MalongoJean-Pierre Blanc
CEO
BonduellePascal Bredeloux
CEO
RevolOlivier Passot
Chairman and CEO
Unilever Food SolutionsNicolas Liabeuf
Chairman and CEO
ApicilPhilippe Barret
  CEO
Groupe Le DuffPhilippe Morin
Sales and Marketing Director Bridor
DanoneLaurent Cintrat
Sales Vice-President
Evian Volvic World
DiverseyChristophe Litvine
Global Account Director Food Service Retail
Groupe SebThierry de la Tour d’Artaise
Chairman and CEO
ElectroluxLionel Blouin
CEO France Benelux
ValrhonaJean-Luc Grisot
CEO
Groupe Lucien BarrièreChristine Deloy
CEO Hotel-Restaurant and Development
EliorFrédéric Galliath
CEO
Vranken Pommery Monopole Paul-François Vranken
Chairman
Vitis VintageMaxime Bontoux
Chairman
Relais & ChateauxPhilippe Gombert
International Chairman
MoninOlivier Monin
CEO
Bernard Magrez Grands VignoblesBernard Magrez
Chairman and Founder

AlnéaJean-Marie Laplanche
CEO
UpfieldRobert Guillet
Senior Vice President
  MerialEric Lambert 
Chief of staff

Our advisory boards: a unique pool of expertise and talent

INTERNATIONAL CHEFS ADVISORY BOARD INSTITUT PAUL BOCUSE
We founded this committee, bringing together great international chefs around the values of passing on knowledge. With: Yannick Alléno (France) – Thomas Keller (USA) – Hiroyuki Hiramatsu (Japan) – Michel Roux (UK) – Normand Laprise (Canada) – Antonio Santini (Italy) – Claude Troisgros (Brazil) – Enrique Olvera (Mexico) …

Supported by leading experts highly regarded by the entire industry, and a genuine network of partners, we have 5 strategic committees dedicated to hospitality, innovation, entrepreneurship and research.

Leading experts and specialists meet regularly to discuss different topics. Their reflections and exchanges stem from the most current thought-provoking issues in their respective fields. They help make Institut Paul Bocuse an essential vehicle for the advancement of knowledge.

  • INTERNATIONAL CHEFS ADVISORY BOARD – chaired by Daniel Boulud
  • BOCUSE & CO COMMITTEE – Yannick Alléno
  • TASTING ARTS COMMITTEE – Olivier Poussier
  • RESEARCH COMMITTEE – Catherine Rouby
  • HUMAN RESOURCES COMMITTEE