Presentation of the Gastronomicom team
Our French campus boasts a team of teachers with considerable skill and experience, who will help you progress in the culinary world. As well as providing you with a comprehensive education, our teachers are happy to share their professional secrets with anyone not only eager to learn but also with an interest in building their culinary career.
Fabrice Amar
CCooking teacher
Professional Experience:
- Head Chef, Le Petit Jardin restaurant, Montpellier. “Deux fourchettes rouges” in the Michelin Guide
- Head Chef l’OUSTAU DE L’ISLE, Isle sur la Sorgue. “Deux fourchettes rouges” and Bib Gourmand in the Michelin Guide
- Head Chef SPORT BEACH CAFE, Marseille. Bib Gourmand in the Michelin Guide
- Second Chef Sofitel vieux port ***** luxe, Marseille, Les Trois Forts Restaurant, Chef Dominique Frérard, Maître cuisinier de France
- Head Chef Hostellerie Bérard***, 1 Michelin Star, Chef René Bérard – Maître cuisinier de France
- Head Chef Hôtel SOFITEL, Strasbourg
- First second Chef SOFITEL VIEUX PORT, Marseille
- First second Chef LA MAISON BLANCHE, Paris
- Head Chef HOSTELLERIE ST GEORGES, Gruyères (Switzerland)
- Second Chef Relais Château VILLA FLORENTINE, Lyon. 1 Michelin Star
- Head Chef APPOLO CHIP CHANDLERS Miami (Florida) ***** Luxe
Education:
- Luxury training « Hôtel restaurant 5 Stars »
- Training level 2 HACCP HYGIENNE
- Training level 1 HACCP HYGIENNE
- MANAGEMENT Training
- CAP CUISINE option, Hôtelière Beliard School (PARIS)
Spoken languages: French, English, Spanish
Pol Bertholet
Pastry teacher
Professional Experience:
- Pastry Chef instructor, Ecole Ritz Escoffier, Le Ritz Paris
- Pastry Chef, Delice Capy – David Capy “Meilleur Ouvrier de France 2007” Nanjing, Jiangsu Province, China
- Chef Pâtissier Instructeur, Culinary Institute LeNotre – Houston, Texas USA
- Pastry Chef, Constance Moofushi Resort – Maldives
- Executive Pastry Chef, Labourdonnais Waterfront Hotel et Le Suffren Hotel et Marina, Port Louis – Ile Maurice
- Pastry Chef, O plaisir des mets – Saint-Paul, Ile de la Réunion
- Pastry chef, Mercure Hotel – Accor. Clermont Ferrand, France
Education:
- Brevet de Maîtrise pâtissier chocolatier
- Silver Medal ACF Ben E. Keith, Show piece competition 2014, Houston Texas
- Silver Medal Ben E. Keith Show piece competition 2013, Houston Texas
- CAP de pâtissier chocolatier glacier confiseur
- CAP de cuisine – Participation au concours du « meilleur apprenti de France cuisinier » 3éme régional
- Meilleur apprenti cuisinier du Puy de Dôme
Spoken languages: French and English
Stéphane Massin
French teacher
Professional Experience:
- Teacher at Paul Valery University (Béziers, 34500)
- French and History teacher at IRFA SUD, (Narbonne 11100)
- Teacher at our culinary institute in France since its creation
Education:
- Graduated: Masters level in Modern Literature
Spoken languages: French and English.
Johanna Le Pape
Pastry teacher (consulting)
2014 World Champion of sweet arts – Championne du Mondial des Arts Sucrés, binôme Gaëtan Fiard
Education:
- ENSP – Certification Perfectionnement de Pâtisserie
- CFA Corot – CAP Pâtissier
Spoken languages: French and English.
Professional Experience:
- Chef consultante, JLP Consulting
- Pastry Consultant, Johanna Le Pape
- Instructor Pastry Chef, Culinary school Alain Ducasse
- Pastry Commis, Le Meurice
- Pastry Demi leader, Lutétia
Olivier Cantaut
Président-director
Education:
- Bac+4
- Director of Gastronomicom France since december 2014
- Commercial director Groupes CREMONINI
- Commercial director BtoB 2LO SA (Marque Coffret INFINI)
- Sales manager GRAS SAVOYE
- Commercial / Travel agent SWITCH
- Artistic direction Etincelles
- Supervisor TRADER COM
Spoken languages: French, English, Portuguese
The team
The team includes 6 employees: Olivier Cantaut, président-director, Fabrice Amar, Cooking teacher, Pol Bertholet, Pastry teacher, Stéphane Massin, French teacher, Clarisse Bolon, secretariat and school, and Emmanuel Wiss, communication and accounting.
