Famous Alumni

Graduated in 2001 and President of the 2021 Bocuse d’Or jury, she is now the Chef and owner of three restaurants in Paris: Neva Cuisine, Coretta, and Taco Mesa.

A graduate of our Bachelor in Hospitality and Restaurant Management in 2020, she co-founded Ephemera with Annaïg Ferrand, also an Institut Lyfe alumna—a group specializing in immersive dining experiences.

A graduate of the MSc in International Hospitality Management in 2020, he has been working for four years with the Big Mamma group, gaining experience in London, Madrid, and Paris.

A 2021 graduate of our MSc in International Hospitality Management, she is now a partner within the real estate group JLL, achieving this role with only two years of tenure at the company.

Paris, Dubai, Cannes… Pierrick has built a remarkable career with increasing responsibilities. After six years as Executive Chef at Gray d’Albion** and Le Majestic*****, he is now the Executive Chef at Mondrian*****.

A 2017 graduate of our Bachelor in Culinary Arts, he went on to work at the Palace Plaza and the Belleval** hotel. He also competed in Top Chef in 2023 and launched his own pop-up restaurant in Paris in early 2024.**

A 2017 graduate of our Bachelor in Culinary Arts, he went on to work at the Palace Plaza and the Belleval**** hotel. He also competed in Top Chef in 2023 and launched his own pop-up restaurant in Paris in early 2024.

A 2024 graduate, she was appointed Events and F&B Coordinator at the 5-star Eden Rock Hotel in Saint Barthélemy.

A 2018 graduate of our Bachelor in Hospitality and Restaurant Management with a specialization in wine and beverages, he founded Wepicurien the same year—an e-commerce business dedicated to French wines and gastronomy.

After completing her Bachelor’s in International Hospitality & Restaurant Management in 2016 and her MSc in International Hospitality Management in 2018, Ophélie worked in various luxury hotels, including the Prince de Galles (5) and the Black Bass (5).

Andres graduated in 2021. He works as a Lead Chef and Coordinator for Häagen-Dazs on the New Product Development project. He joined Häagen-Dazs as an intern following his Master’s program and has since progressed to the role of ITQ Corporate Chef, which he currently holds.

A graduate of our Bachelor in Culinary Arts and our Master’s in Culinary Leadership & Innovation, Julien worked as a Chef & Culinary Project Leader in our Research Center before moving to Switzerland to join the Nestlé Group.

Founder of Maison Tara, chef consultant, and cookbook author, our 2013 Culinary Arts graduate has built an impressive international career.

Paris, Copenhagen, Beirut, London… Yasmina has worked all around the world. Today, she is the co-owner of the Em Sherif restaurant group located in London’s iconic Harrods and was awarded the Young Chef Award 2025 in Abu Dhabi.

Front Office Manager, Deputy Director, General Manager, Luc worked at the Royal Plaza in Montreux (5*) for over 7 years. He has now held the position of General Manager at the Grand Hôtel de Lac (5*) in Switzerland for 11 years.

Graduated in 2020 with a Bachelor in Culinary Arts, Zhanxu was awarded the Young Chef Prize by the Michelin Guide Beijing in 2024 as the Head Chef of the fine dining restaurant Qulangyuan. She has gained experience in prestigious establishments such as the three-Michelin-starred Alain Ducasse restaurant, the Plaza Athénée hotel, the one-starred OKA in […]

Before embarking on the opening of her chalet alongside Thomas Flachaire (class of 2018), Estelle built a strong background in the luxury hospitality sector, working with GL Events, Relais & Châteaux, and the Troisgros family.

Graduated in 2001, Promotion Sponsor, winner of season 3 of Top Chef, he became the chef of the Plaza Athénée, chef of the Venice Simplon-Orient Express, chef of La Case Cheval Blanc in Saint-Barthélemy, chef of the Monsieur Dior restaurant and restaurants The Brando

Graduated in 1999, culinary consultant, she joined the Maîtres Cuisiniers de France in March 2010. In 2015, the Mandarin Oriental Marrakech Hotel entrusted her with the management of the kitchen of its gourmet restaurant, Mes’Lalla

A 2004 graduate, she won a Michelin star in 2020 for her restaurant Les Apothicaires and she has opened a new restaurant at Lyon 6 : Ombellule.

2010 graduate, co-founder of Wecandoo

A 2006 graduate, who left for the United States to become an entrepreneur and baker in Miami, he won the prize for Best Croissant in Florida

Graduated 2006

2007 graduate, Winners of the Bocuse & Co 2017 Entrepreneurs Trophy, Chef of his restaurant Bocavaldivia and member of the jury for the Bocuse d’Or 2023

A 2009 graduate, winner of the Gault & Millau endowment for young talents 2016, he won a Michelin star for his restaurant, La Condesa, in 2019

A 2017 graduate, valedictorian, she is the first woman to represent France for the Bocuse d’Or 2023, and the youngest candidate in the competition