Our Story
Our Pedagogical Team
Our Programmes
Advanced Training Courses
Team Building​

Over 50 years since its creation, Lenôtre Culinary Arts School has embodied the passion for the passing on of knowledge that inspired its founder, Gaston Lenôtre. Generations after generations, our chefs have been driven by the desire to defend and promote the French gastronomic heritage. We share Maison Lenôtre’s know-how with our students and trainees, as well as the professionals who join us. Here, everyone’s background and dreams are respected.

Welcome to Lenôtre Culinary Arts School Thailand !

Our Pedagogical Team & Maison Lenôtre Chefs

“Learning by doing” was Gaston Lenôtre’s credo, and it’s still those chefs who share their knowledge
and expertise at the Lenôtre Culinary Arts School Thailand today.

Artboard 1-7

David Bonet

Chef Instructor Pâtisserie
Artboard 1-6

Frédéric Tual

Chef Instructor Cuisine
Julien Bispo

Julien Bispo

Chef Instructor Pâtisseries
Guillaume Barbe

Guillaume Barbe

Chef Instructor Boulangerie
Artboard 1

Guy Krenzer

Creative Director of Maison Lenôtre
Double MOF in 1988 and 1996
Artboard 1-1

Fabiece Gendrier

Meilleure Ouvrier de France Cuisine 2019
Artboard 1-2

Fabrice Brunet

Meilleure Ouvrier de France Cuisine 2011
Artboard 1-4

Eric Finon

Meilleure Ouvrier de France Cuisine 2000
Artboard 1-3

Fabien Emery

European Champion in Sugar Arts 2017
Bronze medal - World Champion Patisserie 2021

Our Special Guests

We invite renowned chefs to share their skills and expertise with our students.

Jonathan Margel

Jonathan Margel

MOF Chef Pâtissier and Confiseur 2019
Stéphane Leroux

Stéphane Leroux

MOF Chef Pâtissier and Confiseur 2004
Thomas Subrin

Thomas Subrin

MOF Chef Boulangerie
David Briand

David Briand

MOF Chef Pâtissier and Confiseur
Stéphane Klein

Stéphane Klein

Master Chef of Sugar Art
Paul Klein

Paul Klein

Master Chef of Chocolate Art
Thomas Marie

Thomas Marie

MOF Chef Boulangerie

Our Story

Founders of a house of excellence and forerunners of a gastronomic revolution, Gaston and Colette Lenôtre shared their passion to make their brand a true icon of French gastronomy. The epic began in 1957. At 44 rue d’Auteuil, the Lenôtre couple inaugurated their first Parisian boutique, close to the Bois de Boulogne and the road leading to their native Normandy. Gaston Lenôtre was already the initiator of modern pastry

1957
Gaston Lenôtre, the founder
of "Maison Lenôtre“

In 1957, together with his wife Colette, Gaston Lenôtre bought
a boutique in Paris, located at 44 rue d'Auteuil.
An immediate success!

1957
Gaston Lenôtre, the founder
of "Maison Lenôtre“

In 1957, together with his wife Colette, Gaston Lenôtre bought
a boutique in Paris, located at 44 rue d'Auteuil.
An immediate success!

1957
Gaston Lenôtre, the founder
of "Maison Lenôtre“

In 1957, together with his wife Colette, Gaston Lenôtre bought
a boutique in Paris, located at 44 rue d'Auteuil.
An immediate success!

1957
Gaston Lenôtre, the founder
of "Maison Lenôtre“

In 1957, together with his wife Colette, Gaston Lenôtre bought
a boutique in Paris, located at 44 rue d'Auteuil.
An immediate success!

1957
Gaston Lenôtre, the founder
of "Maison Lenôtre“

In 1957, together with his wife Colette, Gaston Lenôtre bought
a boutique in Paris, located at 44 rue d'Auteuil.
An immediate success!

1957
Gaston Lenôtre, the founder
of "Maison Lenôtre“

In 1957, together with his wife Colette, Gaston Lenôtre bought
a boutique in Paris, located at 44 rue d'Auteuil.
An immediate success!

1957
Gaston Lenôtre, the founder
of "Maison Lenôtre“

In 1957, together with his wife Colette, Gaston Lenôtre bought
a boutique in Paris, located at 44 rue d'Auteuil.
An immediate success!

1957
Gaston Lenôtre, the founder
of "Maison Lenôtre“

In 1957, together with his wife Colette, Gaston Lenôtre bought
a boutique in Paris, located at 44 rue d'Auteuil.
An immediate success!

1964
Catering & Réceptions

Creation of a Catering and Réceptions department. A new service that made Gaston Lenôtre one of our most popular chefs.

1964
Catering & Réceptions

Creation of a Catering and Réceptions department. A new service that made Gaston Lenôtre one of our most popular chefs.

1968
At Plaisir

Installation of the production laboratory at Plaisir (Yvelines).
Today, our creations are still brought to life on the same site.

1968
At Plaisir

Installation of the production laboratory at Plaisir (Yvelines).
Today, our creations are still brought to life on the same site.

1971
The School

École Lenôtre is located in Plaisir, Yvelines, willing to welcome professionals from all over the world who wish to discover the secrets of the world-renowned pastry chef.

1971
The School

École Lenôtre is located in Plaisir, Yvelines, willing to welcome professionals from all over the world who wish to discover the secrets of the world-renowned pastry chef.

1975
Berlin

Our international activity began with the first retail outside France, in Berlin. This was followed by installations in Japan, the Middle East, Korea, Las Vegas, Bangkok, and Beijing.

1975
Berlin

Our international activity began with the first retail outside France, in Berlin. This was followed by installations in Japan, the Middle East, Korea, Las Vegas, Bangkok, and Beijing.

1976
Le Pré Catelan

Leasing The “Pré Catelan”, an elegant Napoleon III pavilion with its classified decor.

1976
Le Pré Catelan

Leasing The “Pré Catelan”, an elegant Napoleon III pavilion with its classified decor.

2004
Guy Krenzer

Guy Krenzer, a two-time Meilleur Ouvrier de France (or Best Craftsman of France in charcuterie-catering in 1988 and cuisine in 1996), took on the role of creative director and executive chef.

2004
Guy Krenzer

Guy Krenzer, a two-time Meilleur Ouvrier de France (or Best Craftsman of France in charcuterie-catering in 1988 and cuisine in 1996), took on the role of creative director and executive chef.

2007
Frédéric Anton

After receiving 2 stars in the 1999 MICHELIN Guide of France, Frédéric Anton, Chef of the Pré Catelan, was awarded three stars in the 2007 MICHELIN Guide for France. A testament to the Maison Lenôtre's excellence.

2007
Frédéric Anton

After receiving 2 stars in the 1999 MICHELIN Guide of France, Frédéric Anton, Chef of the Pré Catelan, was awarded three stars in the 2007 MICHELIN Guide for France. A testament to the Maison Lenôtre's excellence.

2009
Gaston Lenôtre

A national tribute to Gaston Lenôtre. The great 20th century pastry chef continues to pass on his unique know-how to the "Maison Lenôtre" teams.

2009
Gaston Lenôtre

A national tribute to Gaston Lenôtre. The great 20th century pastry chef continues to pass on his unique know-how to the "Maison Lenôtre" teams.

2017
60 years

On "Maison Lenôtre's" 60th birthday, Guy Krenzer celebrated the event fittingly and wrote a luxurious volume of 160 recipes entitled "La Haute Création".

2017
60 years

On "Maison Lenôtre's" 60th birthday, Guy Krenzer celebrated the event fittingly and wrote a luxurious volume of 160 recipes entitled "La Haute Création".

2018
MOF (Meilleur Ouvrier de France)

Among the craftsmen that "Maison Lenôtre" counts, Fabrice Gendrier became MOF (Champion Craftsman of France) at the 26th edition of the competition for Cuisine and Gastronomy.

2018
MOF (Meilleur Ouvrier de France)

Among the craftsmen that "Maison Lenôtre" counts, Fabrice Gendrier became MOF (Champion Craftsman of France) at the 26th edition of the competition for Cuisine and Gastronomy.

2021
The new Culinary Arts School

The new Lenôtre Culinary Arts School opened its doors in Rungis, a stone's throw away from the world's largest fresh produce market.

2021
The new Culinary Arts School

The new Lenôtre Culinary Arts School opened its doors in Rungis, a stone's throw away from the world's largest fresh produce market.

2021
The new Culinary Arts School

The new Lenôtre Culinary Arts School opened its doors in Rungis, a stone's throw away from the world's largest fresh produce market.

2021
The new Culinary Arts School

The new Lenôtre Culinary Arts School opened its doors in Rungis, a stone's throw away from the world's largest fresh produce market.

2022
Lenôtre Culinary Arts School Thailand

It is the first and only Lenôtre School in Southeast Asia which is considered as the second campus of Ecole Lenôtre.

2022
Lenôtre Culinary Arts School Thailand

It is the first and only Lenôtre School in Southeast Asia which is considered as the second campus of Ecole Lenôtre.

2022
Lenôtre Culinary Arts School Thailand

It is the first and only Lenôtre School in Southeast Asia which is considered as the second campus of Ecole Lenôtre.

2022
Lenôtre Culinary Arts School Thailand

It is the first and only Lenôtre School in Southeast Asia which is considered as the second campus of Ecole Lenôtre.

2022
Lenôtre Culinary Arts School Thailand

It is the first and only Lenôtre School in Southeast Asia which is considered as the second campus of Ecole Lenôtre.

2022
Lenôtre Culinary Arts School Thailand

It is the first and only Lenôtre School in Southeast Asia which is considered as the second campus of Ecole Lenôtre.

2022
Lenôtre Culinary Arts School Thailand

It is the first and only Lenôtre School in Southeast Asia which is considered as the second campus of Ecole Lenôtre.

2022
Lenôtre Culinary Arts School Thailand

It is the first and only Lenôtre School in Southeast Asia which is considered as the second campus of Ecole Lenôtre.

2022
Lenôtre Culinary Arts School Thailand

It is the first and only Lenôtre School in Southeast Asia which is considered as the second campus of Ecole Lenôtre.

2022
Lenôtre Culinary Arts School Thailand

It is the first and only Lenôtre School in Southeast Asia which is considered as the second campus of Ecole Lenôtre.

Sugar-art-master-piece

DSC05749

Jonathan Mougel

Sugar-Arts

"

Here we learn everything with our hands, eyes and head—from the use of raw materials to strict hygiene rules. The Lenôtre School is much more than just recipes: It is an ethos of taking pride in your work, a calling to pass on knowledge, and a sense of honor for being a hard worker.

"

Gaston Lenôtre

You cannot copy content of this page