Institut Lyfe, Promotion 2025: meet the patrons
Faire défiler la pageEvery year, Institut Lyfe has the honour of appointing leading figures from the hotel, restaurant, culinary arts and pastry industries as class patrons. These inspiring personalities support our students throughout their studies, sharing their experience, vision and passion for their craft. For the class of 2025, three outstanding names are joining the community of patrons at Institut Lyfe.
Meryem Cherkaoui, culinary consultant and 1999 graduate, will be the patron of the Bachelor’s in International Culinary Arts Management
An Institut Lyfe graduate in 1999, Meryem Cherkaoui returns as patron of the 2025 intake on the Bachelor’s in International Culinary Arts Management. A celebrated chef in Morocco, international culinary consultant and entrepreneur committed to highlighting local produce, she is a true source of inspiration for our students. Her career perfectly illustrates the path of a successful graduate who embodies creativity, excellence and global ambition.
After having earned her stripes in prestigious French establishments, such as Le Majestic in Cannes and Hôtel Le Crillon in Paris, Meryem opened her own restaurant in Casablanca in 2003. La Maison du Gourmet quickly became a benchmark for contemporary Moroccan gastronomy. In 2015, she took the reins in the kitchens of Mes’LALLA, the gourmet restaurant at the Mandarin Oriental Marrakech, where her subtle and refined signature cuisine remains deeply rooted in her Moroccan identity.
Being a patron is a source of pride; it means returning to where it all began, where my passion became my vocation.
Maxime Frédéric, pastry chef at Cheval Blanc Paris, patron of the Bachelor’s Degree in International Pastry Management
Maxime Frédéric, patron of the Bachelor’s Degree in International Pastry Management, represents the very best of contemporary French patisserie. After working in the kitchens of renowned establishments such as Le Meurice and George V, in 2019 he joined Cheval Blanc Paris (LVMH group), alongside Chef Arnaud Donckele, who oversees the group’s savoury menus.
At the Cheval Blanc Paris restaurants, Maxime Frédéric has developed a pastry offering imbued with sensitivity and balance, showcasing local producers and the finest ingredients.
In 2022 Maxime was named Best Pastry Chef of the Year by the Gault et Millau guide, while in 2025 he earned two significant professional distinctions: the title of World’s Most Creative Pastry Chef, presented by La Liste, and, a few weeks later, World’s Best Pastry Chef, awarded by The World’s 50 Best.
Dreaming is easy, but persevering to achieve your goals is quite another matter: it requires courage, patience and the conviction that every effort is worthwhile.
Amir Nahai, CEO of Momense and Potel & Chabot, patron of the Bachelor’s Degree in International Hospitality & Restaurant Management
As patron of the Bachelor’s in International Hospitality and Restaurant Management, Amir Nahai brings students the benefit of his rich career spanning more than 15 years of international experience. Before entering the hospitality industry, he worked for a major consulting firm, advising companies in the hospitality, gaming, media, entertainment and technology sectors, developing in-depth strategic and operational expertise.
In 2015, he joined the Accor Group as Chief Executive Officer Group Food & Beverage, with the mission of leading the global strategy within one of the largest hotel groups in the world.
Since 2023, he has been at the head of Momense, born from the union of three iconic names – Potel & Chabot, Saint Clair and Dalloyau – combining more than 200 years of culinary expertise and reinventing the art of luxury catering and event gastronomy.
Being a patron is above all a human commitment: passing on experience and sharing a passion. It also means inspiring and supporting a new generation of talent who will carry on our professions tomorrow.
Do you dream of turning your passion into a career of the future? Join the unique Institut Lyfe experience and meet the professionals who are shaping the hospitality, restaurant and culinary arts sectors of tomorrow. Register now for our upcoming open days!