• Davy TISSOT

    MOF Cuisine 2004 and Bocuse d’Or 2021. Was crowned Chef of the Year by the Toques Blanches Lyonnaises on 9 January 2023. Obtained a Michelin star for the Saisons restaurant in 2020. Has worked with great chefs and establishments. 
  • Joannic TATON

    He is a finalist in the Meilleur Ouvrier de France Pastry competition (2015 and 2023); Vice European champion of SIRHA 2019 sugar art. Pastry chef for shops and restaurants: Pâtisserie Fresson, Délices des sens, Les Terrasses de Lyon 1*.
  • GaĂ«tan BOUVIER

    MOF Sommelier 2022, Best Sommelier of France 2016, Master of Port 2019. Former head sommelier of the La Villa Florentine gastronomic restaurant in Lyon, member of the Toques Blanches Lyonnaises. Room manager and co-manager of the Saisons restaurant with chef Florian Pansin.
  • Agnès GIBOREAU

    Doctor of Engineering, HDR. Food Science, Nutrition, Psychology. She researches the role of the senses in food preferences and behaviour and the potential of gastronomic solutions to compensate for taste alterations. 
  • Florent BOIVIN

    Meilleur Ouvrier de France 2011, with a rich career in France and abroad in Michelin-starred restaurants (Maison Decoret, Les Frères Pourcel, Maison Troisgros).
  • Vincent DURANT

    Meilleur Ouvrier de France in the Chocolate maker and Confectioner category (2019). Worked at the Georges Blanc*** restaurant and abroad (London and Dublin). Became an entrepreneur in 2020, with his own chocolate factory.
  • Patrick GAINNIER

    Director of Hotel Royal since 2003. He started his career in catering at Hilton and worked for Accor brands Novotel and Sofitel in hospitality. He opened Sofitel Marrakech as its assistant manager.
  • Johanna EDELBLOUDE

    Doctorate from Sciences Po Paris, specialist in the sociology of educational power. Interested in the gastronomic professions, their careers and CVs, professional and managerial practices, high performance and professional equality.
  • Christian NEE

    Meilleur Ouvrier de France 2004 in cuisine. Considerable experience in renowned Michelin-starred restaurants: La Bastide des 5 Lys 4*, L’Auberge des Adrets 4*, La Pyramide 4*, Royal Palm 5*, etc.
  • Dalal HANKIR

    He holds a Master’s degree in Culinary Innovation and Leadership and is an instructor at the Institut Paul Bocuse. Extensive experience in France, South Korea and Lebanon.
  • Charly TERRADE

    International background (4* HĂ´tel du Palais in Biarritz, 3* Alain Ducasse New York group, director of operations in Shanghai and Singapore), experiences as project manager for openings and management of establishments.
  • Jeffrey CATRETT

    10 year career in the hotel industry. His professional experience in the hotel industry and education spans 35 years and 4 continents. He holds a BA from Middlebury College and an MMH from Cornell University School of Hotel Administration.
  • Marc LAHOREAU

    Winner of the Création et Saveur 2011 and Les Etoiles de Mougins 2012 competitions; Semi-finalist of the MOF cuisine competition in 2022. He created the Ecole de la Sauce (Sauce School) with Chef Yannick Alleno. Wide experience restaurants.  
  • Philippe RISPAL

    Trained as a Sommelier, obtained a university degree in Sensory Analysis in Tasting. Developed his career as a sommelier and restaurant manager at the HĂ´tel du Golf and Gouverneur 4*. Coordinates student activities in SIRHA.
  • Ksenia KIRILLOVA

    PhD in hotel marketing. 8 years of experience in the hospitality industry, working in the food and beverage sector. Published over 40 articles in leading academic journals. Editor of the Annals of Tourism Research Empirical Insights.
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  • Florian PANSIN

    MOF 2022 finalist. He has worked in several Michelin-starred restaurants during his career: Les Trois DĂ´mes 1*, L’Epuisette 1*, TroisGros 3*, etc. Executive chef and trainer at the Saisons 1* restaurant, of which he is also the co-director.
  • Bernard RICOLLEAU

    Finalist in the “Un des meilleurs ouvriers de France” competition 2018 – 2022. Started his career as the Prime Minister’s head waiter at Matignon. Has professional experience in several establishments of the “Relais et Châteaux” as a restaurant manager.
  • Henri KUOKKANEN

    PhD from the Faculty of Business and Law, Leeds Beckett University. Research areas: ethical consumption and corporate social responsibility integration […], the role of behavioural economics in revenue management development in tourist destinations.
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  • Yunkyung Julia CHO

    This young Korean woman is a graduate of our Master’s degree in Culinary Innovation and Leadership. She won 1st prize in the Korean Fusion World Cooking Championship (2017). Finalist France 2023 S. Pellegrino Young Chef Academy.
  • Alain DAUVERGNE

    More than 20 years of experience as MaĂ®tre d’HĂ´tel and Restaurant Manager in restaurants and hotels in France and West Africa. Winner of the Flor de Cana Sustainable Challenge. Vice-champion of the Coupe SCOTT barman competition.
  • Marielle SALVADOR

    Holder of a PhD in Management Sciences from the University of Dijon. Specialised in consumer behaviour. Teaches experiential marketing, personal brand management, packaging design and consumer behaviour in the luxury hotel sector. 
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  • Cyril BOSVIEL

    Former chef to the French Prime Minister at Matignon. Had a prestigious career in several Michelin-starred restaurants, including the JoĂ«l Robuchon restaurant in Monaco and La RĂ©serve de Beaulieu. He is the chef of the bistro restaurant l’Institut.
  • Isabelle DIDIER

    Worked for 30 years at the Le Royal Hotel (Operations Manager, HR, Customer Service, Performance). Led the 5* hotel classification project and the implementation of training in 2003 when the hotel became a Hotel-School establishment.
  • Eka Diraksa PUTRA

    PhD in hospitality management from the University of Missouri-Columbia. His research interests include organisational behaviour and areas of human resource management such as leadership, employee motivation, employee work commitment and entrepreneurship. 
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  • Xavier SACRISTE

    Finalist in the French Bakery Cup for 2024. Wide experience as a baker in hotels and restaurants around the world: The Connaught Hotel 5* in London, Joel Robuchon MGM Grand 3* in Las Vegas, Anne-Sophie Pic 3*, etc.
  • CĂ©dric Favre

    Bringing practice and research closer together. Entrepreneur for 10 years in the finance sector, and currently completing a thesis in strategic management/entrepreneurship. His research focuses on entrepreneurship and business takeover, and more specifically on team dynamics (leadership, communityship, team characteristics, governance…).
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  • Yann PARENT

    Director of the Le Clipper student residence, 20 years of experience in the Accor group (director at Ibis, accommodation manager at Sofitel).
  • Franck BARROUILHET

    Worked in several starred restaurants during his career (Pavillon de la Rotonde 2*, Hôtel du Palais 1*, Paul Bocuse restaurant 3*). Experience as a Chef in Bocuse brasseries and restaurants for more than 10 years. Semi-finalist in the “Meilleur Ouvrier de France” gastronomy cuisine competition in 2018.
  • Nicolas TETE

    He holds a PhD in Health and Environmental Sciences and is a dietician and nutritionist. With a wealth of experience in the hospital, teaching and catering sectors, he now combines his passion and skills to serve students by teaching Food Science.
  • Blandine JOLIVET

    Graduate of IEP Paris and holder of the DAEFLE, with previous experience teaching FLE to students and young professionals. She promotes the image of “the bilingual chef” using English and French in theoretical and practical courses.
  • Matthew BENDER

    He has worked in several Michelin-starred restaurants throughout his career, all over the world. He has experience as a Chef in the Parisian restaurants Frenchie (1 Michelin star) and La Bourse Et La Vie.
  • Dorian BERTY

    Worked for 10 years as a chef de rang and maĂ®tre d’hĂ´tel in various establishments. He supervises students in professional situations at the Institute.
  • Alexandre BOIS

    Chef instructor since 2018, he has worked in several restaurants including the Tetedoie restaurant.
  • SĂ©bastien BRUNET

    Owner and manager of the Ponts et Passerelles restaurant in Lyon for 6 years. He worked as a consultant in traditional French cuisine and gastronomy (auditing, consulting and training).
  • Fabien BRUNET

    Pastry chef with 15 years of experience in luxury hotels and restaurants in France and the United States (Executive Pastry Chef, Ladurée USA). He created a chocolate dress for the Salon du Chocolat 2023 fashion show.
  • Marine CHESNAUD

    Vast experience for more than 13 years in the field of fast food and traditional restaurants. She worked in the Brasseries Paul Bocuse for 5 years, and notably participated in the opening of the Brasserie des Lumières located at the Groupama Stadium.
  • StĂ©phane COCU

    He has worked as a chef all over the world, specifically in renowned restaurants in the United States, Singapore and Dubai: Mandarin Oriental Jumeirah in Dubai, Shangri-la Hotel in Singapore.
  • Laurent CORDONNIER

    Meilleur Ouvrier de France finalist with a career in remarkable Michelin-starred restaurants such as the Lameloise *** and the CĂ´te Saint-Jacques*** restaurants.
  • Paul DALRYMPLE

    Coach for the “table service” profession in the “Jeune Talent ESCOFFIER” World final competition. Participated in the “Un des Meilleurs Ouvriers de France” competition 2018 – 2022. Finalist in the TrophĂ©e du MaĂ®tre d’HĂ´tel 2018 WSET certificate 2021. 
  • Laurence DEVEDEAU

    Head housekeeper of the Hotel Royal since 2014, 30 years of experience in the luxury hotel industry (Château de Bagnols for 10 years and the Connaught in London).
  • Li DING

    Holder of a PhD in hotel management. Her research interests include hospitality financial management, strategic management and sustainability. She has published research articles and is a member of the editorial advisory board of Leisure Studies and the International Journal of Business Events and Legacies.
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  • Marion DRAY

    Vast experience in France and abroad, working in prestigious establishments in Mougins and Courchevel, in England at Coworth Park and the Le Meurice Hotel.
  • Anne-Laure DUNCAN

    PhD in Management Sciences. She teaches strategic and operational marketing, strategic management and consumer behaviour. Her research focuses on the internationalisation of organisations. 
  • Hajar EDDIAL

    She holds a PhD in Management Sciences and did a postdoctoral study in Work Management. She is passionate about research in HR and workspace management; her work has been published in several journals.
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  • David FILLAT

    1st Prize for Tasting and Grand Prize for Excellence for artistic pieces at the Salons de la Gastronomie in 1993, 1994 and 1995. Pastry chef of the Restaurant Georges Blanc*** in Vonnas for 8 years.
  • Jean-Christophe GAROT

    Worked as a maĂ®tre d’hĂ´tel at the Casino le Lyon Vert** restaurant, participated in the opening and establishment of the Burgundy Lounge as operational manager. He is now the Restaurant Manager of l’Institut and a trainer of students.
  • Eleonore GLEIZE

    Head chef of Traboule Kitchen, Lyon. Café Terroir and La Cave Café Terroir second larder and pastry shop. Considerable experience in Michelin-starred restaurants: Têtedoie 1*, Michel Sarran 2*.
  • Patrice GUILLARD

    Vast experience in bakery and pastry making in France, England, USA and Denmark. Bakery and pastry trainer since 2007.
  • Blandine LANDAIS

    10 years’ experience in consulting on digitisation of HR functions in France and abroad. She is a trained CSR and Sustainable Development Project Manager. She teaches HR, CSR, diversity management and sustainable project management.
  • Habib LAZREUG

    Concierge at Le Royal Hotel since 2006, Golden Key (2010).
  • FrĂ©dĂ©rique LEON-CISTERNE

    Stewardess at the RĂ©sidence Le Clipper since 2019 20 years of experience as a booking manager. Fols and Opera trainer.
  • Sophie LEROUX

    She started her career by ensuring management control within a restaurant group. Her career path led her to purchasing in a central purchasing office specialising in hotels and restaurants, where she was responsible for food purchasing.
  • StĂ©phane LEVILLAIN

    He worked in a boutique, then in the Alain Chapel hotel and restaurant in Mionnay (01), 2 stars in the Michelin Guide as Pastry Chef for 17 years. Trainer at the Institut Paul Bocuse since 2012.
  • Xavier LOIZEIL

    After a successful experience as a maĂ®tre d’hĂ´tel in several large establishments, Xavier Loizeil manages the NOMOS site and is a Master`s supervisor for tableware.
  • AngĂ©lique MALTSINIOTIS

    She graduated in managerial economics in Chicago. Vast experience in the banking sector. Her degree and 10 years of experience as an English teacher are now major assets in the learning process of management students.
  • Vicky MOISY

    Several head waiter positions in restaurants. She is in charge of reception and commercial relations at the Saisons restaurant and supervises Master`s students in their learning of reception and customer relations codes in a starred establishment.
  • Arnaud MONTROBERT

    Pastry Chef at Troisgros 3* and Les Maisons Marcon 3*. Head of Research & Development at Chocolaterie Weiss. Pastry Chef Consultant in France and abroad.
  • Benjamin NESME

    Catering professional with 12 years’ experience. Specialised in chic restaurant business. He has been working at the Institut Paul Bocuse for 4 years.
  • JĂ©rĂ´me OSSEDAT

    Working at the Royal since 2006, hotel trainer and coach since 2019, head of reception at the Royal from 2011 to 2019 (20 years’ experience in Sofitel & Mgallery hotels).
  • Olivier PONS

    MOF 2022 finalist. He has worked as a chef in several establishments: Château de Puy Robert, Relais & Châteaux 1*, Château d’IgĂ©, Le Cottage de Clairefontaine. Chef instructor since 2017, Restaurant Experience Manager.
  • Christophe ROMAIN

    Semi-finalist MOF cuisine 2007; Toque Blanche Lyonnaise from 2011 to 2019. Several experiences in Michelin-starred restaurants (Le Juana 2*, L’Auberge de Fond Rose 1*). Chef in a gastronomic restaurant. 
  • Kate SIMIAN

    Graduate of the prestigious Russell Group ‘Red Brick’ University with a B.A. Honours in French, Language and Literature and Business Administration, she specialised in professional and functional English.
  • Philippe BACHMANN

    Has worked as a Chef in many renowned hotels and restaurants around the world: Hotel The Peninsula New York, Hotel Inter Continental Beachcomber Resort, etc… Teaches at the Institut Paul Bocuse since 2012.
  • Luc VINOT

    He worked in several gastronomic restaurants before starting his own establishment. He has been a chef instructor since 2000.
  • Marco BOTTURA

    He earned his Ph.D. in Management from EMLYON Business School and a specialized M.Sc. in Wine Management From OIV and Montpellier SupAgro. His research is focused on the organization of professionals and the sustainability of their model, so far, mostly in the wine and healthcare industries. At the Institute he teaches topics related to Management, […]