Institut Lyfe Class of 2026: meet the patrons

Because passing on knowledge lies at the very heart of Institut Lyfe’s DNA, our students are fortunate to be supported throughout their studies by recognised professionals from the worlds of gastronomy, patisserie and even the hospitality and catering industry: they will enthusiastically share their experiences and their vision of these professions with our students.

For the Class of 2026, Institut Lyfe is particularly delighted to be able to count on three individuals with remarkable careers: Hélène Kerloeguen, Guillaume Gomez and Pascal Billard.

Hélène Kerloeguen, head pastry chef at the Prince de Galles, patron of the Bachelor’s degree in International Pastry Management

As head pastry chef at the Prince de Galles in Paris, Hélène Kerloeguen embodies a style of pastry-making that is at once creative, generous and deeply personal. Originally from Angers, she chose to pursue a career in pastry-making 20 years ago and trained under Michel Galloyer at Le Grenier à Pain.

Her career then took her to several prestigious establishments: in the mountains at the Kilimandjaro in Courchevel (now known as the K2 Altitude), on the Côte d’Azur working at the Grand Hôtel du Cap Ferrat, the Hôtel du Cap-Eden-Roc and the Château Saint-Martin, before arriving in Paris to join the Bristol and then the Plaza Athénée.

Since 2022, Hélène Kerloeguen has been working at the Prince de Galles, where she gives full rein to her creativity through her own unique pastry creations, drawing on her inspirations, experiences and the worlds that have shaped her career.

Be curious! Throughout your studies, you’ll meet lecturers and professionals with rich and varied backgrounds: make the most of it. Ask questions, take an interest in what they do, in their experiences, and in everything you can learn from them. The more you show your eagerness to learn, the more you’ll inspire others to share their knowledge and experience with you. And above all, support one another. Be kind to one another, share your experiences and knowledge, and help one another to grow together.

Guillaume Gomez, chef and ambassador for French gastronomy, patron of the Bachelor’s degree in International Culinary Arts Management

A leading figure in French gastronomy, Guillaume Gomez has devoted nearly 25 years of his career to the kitchens of the Élysée Palace. At just 25 years of age, he became the youngest recipient of the Meilleur Ouvrier de France award in the cooking category. Throughout his time at the Élysée, he rose through the ranks to become Head Chef of the French Presidency in 2013.

As the foremost ambassador for French gastronomy – a role he still holds today – he works to promote French culinary expertise, both in France and, above all, internationally. His commitment to the culinary arts is also demonstrated through mentoring and supporting younger generations: it was therefore only natural that he accepted the role of patron for the 2026 cohort of the Bachelor’s degree in International Culinary Arts Management.

The choice you are making today by joining the Culinary Arts programme is your first major decision as an adult. From this moment on, you are entering a new phase: you are no longer just sixth-formers; you are beginning to build your future and choose the person you want to become. This first year will enable you to discover the various careers, gain a better understanding of the sector and, above all, discover what truly suits you. Anything is possible: it’s up to you to explore, take risks and find your path. And rest assured, there is a path for each and every one of you.

Pascal Billard, Managing Director of Le Meurice, patron of the Bachelor’s degree in International Hospitality and Restaurant Management

With over 35 years’ experience in the luxury hospitality sector, Pascal Billard’s career has taken him to hold senior positions in prestigious establishments, both in France and abroad. From Miami to New York, via London, he decided to settle in Paris after spending more than 12 years at the helm of the Majestic Hotel & Spa in Barcelona. His expertise earned him the title of Best Hotelier in Spain at the Beyond Luxury Awards in 2022.

In the summer of 2025, he therefore returned to Paris to take up the role of General Manager at Le Meurice, one of the ten iconic properties in the Dorchester Collection, which he was already familiar with having previously served as Deputy Director at the Plaza Athénée.

I chose this career out of passion, driven by a deep desire to bring joy to others, whether they be customers or colleagues. This desire to share, to create joy and to see others happy is one of the things that gets me out of bed every morning. Now it’s your turn to find your driving force – the one that will inspire you to move forward, learn and push yourself further every day. Because when you find what truly inspires you, you can enjoy the best years of your life in these exciting careers.

Another year dedicated to passing on knowledge

Through their career paths, Hélène Kerloeguen, Guillaume Gomez and Pascal Billard embody three distinct worlds and three complementary visions of our professions. Their experiences, their expertise and their commitment to the younger generation are a true source of inspiration for our students.

We are particularly proud to count them amongst the mentors for the Class of 2026 and would like to thank them warmly for accepting this role, which is so important for our students. Their presence by the students’ side will help to stimulate their thinking, nurture their ambitions and, we hope, open up new prospects for their professional futures.

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Would you like to find out more about the courses at Institut Lyfe and envisage your future in the fields of culinary arts, pastry, hospitality or restaurant management? Come and meet our teams, chat with our students and explore our campus at our upcoming open days. Register now and take the first step towards your career goals!

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