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Culinary institute in France - Our Teachers
The culinary institute in France, Gastronomicom, presents you the
members of our team, teachers with amazing skills and experience, who
will guide your steps into the great culinary world. From cooking classes to sommelier courses,
our teachers will provide you with the best information, sharing their
secrets to everyone who is eager to build a career and not only.
 Eva Moniot : French teacher
Education and Professional Experience:
Graduated Lyon University (France)
Graduated Heidelberg University (Germany)
Graduated Oxford University (England)
French and German teacher in an International School of
Hospitality Management, classes taught in French, in German and English.
Various professional activities within the Tourism and Hospitality industry
Language teacher in a National School of Tourism.
Teacher at our culinary institute in France since its creation.
Spoken languages: French, English and German. |
Stéphane Massin : French teacher
Education and Professional Experience:
Graduated: Masters level in Modern Litterature
Graduated: FLE (Français Langue Étrangère) ECRIMED, CAFOC, CRIC.
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.
Spoken languages: French and English. |
Samuel Breux : Cooking teacher
Education: Elected Jeune Talent Midi-Pyrénées 2010 by Guide Gault & Millau 2 Toques
Workshop with Chef Michel Guerard "Les Prés d'Eugénie" 3 Michelin stars level
2 Training courses Alain Ducasse
CAP et BEP, restaurant cuisine option, Cavaillon, Vaucluse.
Spoken languages: French and English.
Professional Experience:
Head Chef, Hôtel de Paris (3 stars in the Michelin guide), Sète, Hérault.
Head Chef, Grand Hôtel de la Muse et du Rozier (3 stars in the Michelin guide), Mostuejouls, Aveyron.
Head Chef, Hôtel les Roches (4 stars in the Michelin), Le Lavandou, Var.
Second Chef, Hôtel les Roches (4 stars in the Michelin guide), Le lavandou, Var.
Second Chef, La Bastide des 5 Lys Hôtel (4 stars in the Michelin guide), Gordes, Vaucluse.
Chief of desert with Chef Christophe Gillino (15/20
Gault&Millau), Château de la Pioline (4 stars in the Michelin guide), Aix en Provence, Bouches
du Rhône.
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Florent Cantaut : Pastry teacher
Education, competitions and awards:
CAP Pastry, Chocolate, Glacier, Confectioner at Mr Piquet
First year BTM at Mr JOSSELI, Limoges
Dessert course with Mr Bruno Montcoudiol (M.O.F), Ecole Olivier Bajard, Perpignan
Internship - Pain et Viennoiserie with Gaëtan Paris (M.O.F) at L’ENSP
Internship - Sucre d’Art in Stéphane Klein at Belfort
Art Contest in Sugar, Sihra, European Championship Drawn Sugar
Art Contest in Sugar, Foire de la Roche sur Foron, 6th place
Art Contest in Sugar, Foire de la Roche sur Foron, 4th place
Internship - Art et Sucre with Mr Bajard (M.O.F.),
National School of Pastry, Yssingeaux
Professional experience:
Pastry Chef, Hôtel Four Seasons Georges V, Paris - Restaurant le Cinq (3 stars in the Michelin)
Pastry Chef, le Lion d’Or (1 star in the Michelin guide) at Cologny (Geneva) Switzerland
Pastry Chef, Hotel Noga Hilton **** (1 star in the Michelin guide), Geneva, Switzerland
Pastry Chef: J.M. Guillot (M.O.F.) Glacier, World Champion of Pastry 1997.
Pastry Chef, Auberge du Père Bise, Talloires, (1 star in the Michelin guide) with Youri Meyers (World Champion of Pastry 2003), 4 **** Relais et Châteaux
Pastry Chef, Restaurant "Le Prieuré" (1 star in the Michelin guide), Thonon-les-Bains
Spoken languages: French, English, Portuguese. |
Damien Massoteau : Pastry teacher
Education, competitions and awards:
Technical certificate of bussines (BTM), CFA Ceproc, Paris, 19th Additional mention of Plated Desserts, CFA Ceproc, Paris 19th
National Contest of Croquembouche, Paris, 6th place
CAP/BEP of Pastry, CFA Ceproc, Paris 19th Prosper Montagné contest in pairs at École Supérieure de Cuisine Française Ferrandi, Paris 6th, 1st place.
CAP/BEP Cuisine, CFA Ferrandi, Paris 6th Spoken languages: French, English, German.
Professional experience:
Pastry Chef, Imperator Concorde (4 stars in the Michelin guide), Nîmes, Gard
Pastry Chef, Pershing Hall (4 stars in the Michelin guide) Luxe, Paris, 8th
Pastry Chef, Le Toustem, 2nd Restaurant d'Hélène DARROZE (2 stars in the Michelin guide), Paris 5th
Pastry clerk, Gastronomic Restaurant "Hélène DARROZE" (2 stars in the Michelin guide), Paris 6th
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Jérôme Mauzé : Sommelier teacher
Education and qualifications:
Winery formation at Domain "LUDOVIC DE BEAUSÉJOUR", Lorgues (Côtes de Provence)
Sommelier formation under the supervision of Maître Sommelier Mr Hamel, Draguignan (Var)
BTS Hôtellerie-Restauration, Avesnes/Helpe (Nord)
Bachelor degree in Professionel Restauration, Reims (Marne)
CAP and BEP Restauration, Saint-Dizier (Haute-Marne)
Spoken languages: French and English.
Professional Experience: Trainer:Restauration, Bar and Sommelier professions, CED, Agde (Hérault) Sommelier Adviser "A la Rencontre des Vins", Béziers (Hérault)
Responsible for a Wine Cellar "Vins d'Oc et d'Ailleurs", Agde (Hérault)
Responsible for a Wine Cellar "Caves Sélection", Paris 1st
Sommelier Adviser at " LE VIGNERON" boutique, Draguignan (Var)
Sommelier, Caviste, Demi-Chef de Rang (Wine Service), Hotel-Restaurant Gérard Boyer**** "Les Crayeres" (3 macarons in the Michelin guide), Reims
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Aymeric Amiel : Sommelier teacher Education and qualifications:
Master degree: International Commerce Wine and Spirits, Esc Dijon (Côte d'Or)
Level 3 Certificate "Knowledge of wines and spirits", WSET, United
Kingdom Double Bachelor degree in International Business Finance Specialization,
ESC Montpellier and La Trobe (Australia) Spoken languages: French,
English and Spanish.
Professional Experience: Vineyard owner, Montblanc (Hérault)
Caviste, Boekenhoustskoolf (Cave à Vins from year 2012 Platter's SA Wine Guide,
Franschloek, South Africa
Caviste, Benziger Family Winery (one of the first biodynamic vineyards in
the USA, Sonoma Valley, USA
Caviste, Cuvelier Los Andes, Mendoza, Argentine under the Supervision of Michel
Rolland
Caviste, Louis Antoine Luyt, Maule Valley, Chili (Top 40 Chilean winemakers) Caviste Assistant, Les Vignerons de
l'Occitane, Servian (Hérault)
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Stéphanie Forcade: Personal Assistant to the Director
State qualification of Medical Secretary.
Stéphanie will take care of you and will answer all of your questions.
She is dynamic and very organized.
She will notify you and give you all the documents you may
need for the French Administration or your Resident Card if you are a foreigner.
She is at your service every day except Wednesday
and the weekend!
Spoken languages: French, English, Italian and Spanish.
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Martine Lessault
Permanent Member of Worlwide Who's Who Network
http://www.martinelessault.com
Director of the culinary institute in France, Gastronomicom and Fine Dining Service teacher.
Education and Professional Experience:
Graduate École Hôtelière de Lausanne (Switzerland)
Restaurant Manager Hôtel Beau Rivage ***** Geneve (Switzerland), Leading Hotel of the World.
Manager Hôtel “Maison Morizet” **** Münich (Germany)
Manager “Hôtel Guy louis Duboucheron” **** luxe, Paris
General Manager Hôtel Da Lapa ***** luxe Lisbonne (Portugal) Leading Hotel of the World
Development Manager Hôtel d’Europe **** Avignon (France)
Manager Hôtel Vatel **** , Teacher in Vatel Institute and Responsible from all the internships at Vatel Institute, International School of Hospitality Management, Nimes (France)
Spoken languages: French, English, Spanish, German, Portuguese. |
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