Our teaching
& training staff
reveal their talent

At Institut Paul Bocuse, it’s not just the students who rise to the challenge of major competitions! Our teaching and training staff have also distinguished themselves at numerous recent events, helping to further promote the school both in France and overseas.

Our highly-qualified members of faculty encourage each and every student to reveal their individual talents and are fully committed to sharing with them their management experience of all the segments of the hospitality, food service and culinary arts industries.

Surrounded by the very best in the sector 

On 27 January last, our gastronomic Saisons restaurant became the first-ever training restaurant in France to receive a Michelin star. An award in great part achieved by the work of our Meilleur Ouvrier de France Chef Davy Tissot and his team of professionals and students.

Alain Le Cossec, our Head Chef and Meilleur Ouvrier de France recently took part in the So French So Food Festival along with 17 other leading figures from the French gastronomical scene. During the event, he ran a series of Master Classes at the Danon Culinary Center in Tel Aviv to present the legendary recipes created by our founder Paul Bocuse.

Concerning pastry cooking, our Chef Joannic Taton has associated his creativity and expertise with the Lyon-based fashion designer Frédéric Alzra, to create the famous white chocolate wedding dress displayed at the Salon du Chocolat in Lyon last November.

Nicolas Adam, a 3rd year Bachelor’s degree student on the Culinary Arts programme alongside his instructor Ahmed Bensemlali, a 2015 Institut Paul Bocuse graduate, won first prize in the final of the Jean Rougié Trophy. This high-level competition offers young participants a fantastic opportunity to showcase their culinary talent using emblematic produce from the French gastronomic tradition.  

Elsewhere, our bar and mixology instructor Alain Dauvergne took first prize in the French edition of the Sustainable Cocktail Challenge by Flor de Caña competition with his ‘green’ creation “The World is Gône”. In April 2020, he’ll participate in the international grand final in Nicaragua.

A series of fantastic performances by our teaching and training staff for whom transmission rhymes with passion.

They offer our students an innovative and contemporary vision of the hospitality, food service and culinary arts, as well as passing on the fundamentals of the professions to prepare them for the challenges of the future.

Alain Dauvergne and his creation “The World is Gône”