Stéphane LEVILLAIN
Faire défiler la pageHe 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.
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Research science & Innovation Executive Education Foundation CSR and Sustainable Development Bachelor (Hons.) in International Hospitality & Restaurant Management Bachelor in International Culinary Arts Management Bachelor in International Pastry Management
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International Wine, Spirits and Beverage Management specialisation Luxury Hospitality Management specialisation Strategic Meetings and Events Management specialisation Lifestyle Hospitality Management specialisation Revenue Strategies in Hospitality and Food Service specialisation Restaurant Business Management and Entrepreneurship specialisation
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MSc. International Hospitality Management Master’s degree in Culinary Leadership & Innovation
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