Welcome to Lenôtre Culinary Arts School Thailand!

Our Pedagogical Team & Maison Lenôtre Chefs

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

Chef David

Title: Pastry Instructor

Origin: Parisian region, France

Chef David has followed the integral French cursus in hospitality education from the vocational professional diploma to the superior brevet in hospitality with training in pastry, bakery, and chocolaterie. He started his career at the famous Louis XV in Monaco.

He traveled to gain experience in many famous institutions between France and the UK, such as The Savoy in London as an executive chef; Maison Trois Gros (3 Michelin stars) in France; Longueville Manor in Surrey; Relais et Châteaux (1 Michelin star); and other elegant establishments in the UK.

He moved to Thailand in 2007 as executive pastry chef for The Mandarin Oriental in Bangkok before returning to Cannes, France, as executive chef at the Martinez Hotel. With his extensive experience, he excelled as a pastry demonstrator and consultant for Joel Bellouet, the MOF pastry chef, and also collaborated closely with Michel Perruchon, the MOF pastry chef.

He acted as a consultant, demonstrating at schools, hotels, and bakery shops around the world, such as Hong Kong, India, Macau, and Morocco, before joining Lenôtre.

Chef Laurent Bichon

Title: Pastry Instructor

Origin: Parisian Region, France

Chef Laurent Bichon graduated from Ecole Ferrandi in Paris with a pastry vocational diploma (brevet d’étude professionnelle). He gained his professional experience by working in some of the most prestigious restaurants, such as Michelin-starred Le Meurice, Le Plazza Athénée with Christophe Michalak (world pastry champion), and 3-Michelin-starred restaurant Guy Savoy with the brilliant Guy Savoy himself.

He also worked at 5-star hotels in Paris, such as Le Crillon, and was a sous chef at Saint James. In addition to working in a luxury hotel, Chef Laurent gained experience in a pastry shop under the guidance of Olivier Bajard, a French pastry MOF and world champion, as well as insight into the world of baking under the guidance of MOF chef Henri Poch.

Following his strong trade experience, he directed the operations for a well-known pastry school in Paris before joining Lenôtre Culinary Arts School.

Chef Alexis Watrin

Title: Pastry Instructor

Origin: Savoie Region, France

Chef Alexis graduated with a pastry, chocolatier, and glacier vocational diploma (certificate d’aptitude professional) and has followed his apprenticeship with the famous 3-Michelin-starred chef George Blanc for 2 years. To gain experience, Chef Alexis has worked alongside renowned Michelin-starred chefs like Jean Paul Jeunet and Jean Pierre Jacob, including the 3-starred Alain Ducasse at the Louis XV in Monaco. 

Chef Alexis has also worked for Marc Veyrat, the only chef in history to receive a 3-star Michelin rating and a 20/20 rating on the Gault et Millau. Later, he moved to the UK to work for other famous institutions, including the notorious 5-star Dorchester hotel. Before joining Lenôtre Arts School, Alexis had nine years of professional experience in Hong Kong, where he was executive chef at the exclusive Hullet House, the jockey club, the largest and most diverse catering operations in Hong Kong, and co-founder of a French pastry shop, “Le Dessert.”

Chef Dan Yuen Stella

Title: Cuisine Instructor

Origin: Parisian Region

Chef Dan graduated from Lenôtre culinary arts school in Paris with 2 Cuisine vocational diplomas (certificate d’aptitude professional and brevet d’étude profesionnel) and had the privilege to be taught by Gaston Lenôtre himself. Dan is strong of 37 years of experience in French cuisine with a long curriculum build across France and Thailand.

From his curriculum we can underline chef positions at the Famous Pré Catelan in Paris (awarded stars Michelin institution), worked side by side across France chef Michel Olivier, and gained experienced also in his early career at the Martinez, 5 stars, in Cannes. When he reached the age of 24, he was already sous chef in a Michelin star restaurant at the 5 stars hotel Lutetia in Paris.

He continued for 20 years to work as executive chef in many reputed restaurants in France before moving to Thailand as executive chef for luxury private resorts and Pullman hospitality. In between all those experiences, with a solid cuisine background, chef Dan has also built new experience as cuisine instructor to transmit the French culinary art heritage at the Dusit group.

Chef Frederic Tual

Title: Cuisine instructor

Origin: Brittany region, France

Chef Frederic graduated from Chambre des Métier de Vannes with a Cuisine vocational diploma (certificate d’aptitude professional and brevet d’étude professionnelle). In his early career, Frederic gained experience in fine dining from France to Ireland, the UK, and Australia.

He worked in acclaimed establishments like the Squetch in London (3 Michelin stars) with Pierre Gagnaire, La Bastide ST Antoine in Grasse, and Relais et Chateaux’s restaurant (1 Michelin star). From there, he relocated to Asia, initially working at the 3 Michelin-starred Atelier Robuchon in Macau.

He then transitioned to the role of sous chef at the Wynn (5-star hotel), before securing the executive sous chef position at the prestigious Saint Regis (5-star resort) in Bora Bora. He has also established a fusion tapas concept restaurant in Macau and an executive chef-led seafood fine dining restaurant in Corsica.

Chef Pierre Saucès

Title: Baker Chef Instructor

Origin: Gironde region, France

Chef Pierre Saucès graduated with the Baker Vocational Diploma with the Compagnon du Devoir (Certificat d’aptitude professionnel) in Bordeaux, France. At only 25 years old, he was the award-winning best baker in France and has won the European Baker title with the French team in 2023.

Pierre has participated in numerous trainings with many titled MOF baker chefs, including Joel Schwalbach, Mickeal Chesnouard, Olivier Magne, and Cyrille Van Der Struyft, during his early years of being a baker chef.

Besides being a baker chef instructor in Korea for two years, he gained experience as head baker for Olivier Magne, a French MOF, and for the awarded Michelin chef Thierry Marx.

Chef Guillaume Barbe

Title: Baker Chef Instructor

Origin: Provence region, France

Chef Guillaume Barbe graduated with the professional baccalaureate pastry/baker from the renown Ferrandi school in Paris. He had continuously taken part in many trainings with French MOF bakers, including Mickeal Chesnouard and Sébastien Chevalier. Chef Guillaume has developed high professional skills while working for the famous Michelin star chef Thierry Marx.

He had also worked for a rewarded bakery in Ile de France owned by Anthony Bosson, a well-established French baker recognised by his partners. He has also demonstrated bakery arts for the French Mill Moulins Familiaux with conventional and organic products.

Guillaume has worked as a baker consultant for The Moulins Familiaux (French mills), developing high knowledge of conventional and organic flour, organising workshops and trainings, and creating new products for the mill’s customers.

Chef Frederic Tual

Title: Cuisine Instructor

Origin: Brittany Region, France

Chef Frederic graduated from Chambre des Métier de Vannes with a Cuisine vocational diploma (certificate d’aptitude professional and brevet d’étude professionnelle). In his early career, Frederic gained experience in fine dining from France to Ireland, the UK, and Australia.

He worked in acclaimed establishments like the Squetch in London (3 Michelin stars) with Pierre Gagnaire, La Bastide ST Antoine in Grasse, and Relais et Chateaux’s restaurant (1 Michelin star). From there, he relocated to Asia, initially working at the 3 Michelin-starred Atelier Robuchon in Macau. He then transitioned to the role of sous chef at the Wynn (5-star hotel), before securing the executive sous chef position at the prestigious Saint Regis (5-star resort) in Bora Bora. He has also established a fusion tapas concept restaurant in Macau and an executive chef-led seafood fine dining restaurant in Corsica.

Chef Dan Yuen Stella

Title: Cuisine Instructor

Origin: Brittany Region, France

Chef Dan graduated from Lenôtre culinary arts school in Paris with 2 Cuisine vocational diplomas (certificate d’aptitude professional and brevet d’étude profesionnel) and had the privilege to be taught by Gaston Lenôtre himself. Dan is strong of 37 years of experience in French cuisine with a long curriculum build across France and Thailand.

From his curriculum we can underline chef positions at the Famous Pré Catelan in Paris (awarded stars Michelin institution), worked side by side across France chef Michel Olivier, and gained experienced also in his early career at the Martinez, 5 stars, in Cannes. When he reached the age of 24, he was already sous chef in a Michelin star restaurant at the 5 stars hotel Lutetia in Paris. He continued for 20 years to work as executive chef in many reputed restaurants in France before moving to Thailand as executive chef for luxury private resorts and Pullman hospitality. In between all those experiences, with a solid cuisine background, chef Dan has also built new experience as cuisine instructor to transmitted the French culinary art heritage at the Dusit group.

Chef Laurent Bichon

Title: Pastry Instructor

Origin: Parisian Region, France

Chef Laurent Bichon graduated from Ecole Ferrandi in Paris with a pasty Vocational Diploma (brevet d’étude professionnel). He gained his professional experience by working in some of the most prestigious 5 stars hotel in Paris, such as Le Meurice Michelin star restaurant, Le Plazza Athénée side by side with Christophe Michalak (world pastry champion) and the notorious chef Guy Savoy, 3-star Michelin restaurant. 

He also worked at the famous hotel Le Crillon and was sous chef at Saint James. Beside luxury hotel, Laurent has experience in pastry shop with Olivier Bajard French pastry MOF and world champion and experienced the world of bakery with MOF chef Henri Poch. Following his strong experience in the trade, he directed the operation for a famous pastry school in Paris before joining Lenôtre.

Chef Alexis Watrin

Title: Pastry Instructor

Origin: Savoie region, France

Chef Alexis graduated with a pastry, chocolatier, glacier, vocational diploma (certificate aptitude professionnel) and has followed his apprenticeship with the famous 3 stars Michelin chef George Blanc for 2 years. To gain experience Alexis has work side by side with renowned Michelin star chef, like Jean Paul Jeunet, Jean pierre Jacob, including the three-starred Alain Ducasse at the Louis XV in Monaco. 

Alexis has also worked for Marc Veyrat, the only chef with 3-star Michelin and 20/20 on the Gault et Millau in history.  Later, he moved to the UK to work for other famous institutions including the notorious 5-star Dorchester hotel. Before joining Lenôtre, Alexis had a professional experience in Hong Kong for 9 years, where he was executive chef at the exclusive Hullet house, the jockey club, the largest and most diverse catering operations in Hong Kong, and co-founder of a French pastry shop “Le Dessert”.

Chef Pierre Saucès

Title: Baker Chef Instructor

Origin: Gironde Region, France

Chef Pierre Saucès graduated with Baker Vocational Diploma with the compagnon du Devoir (certificat d’aptitude professionnel) in Bordeaux, France. At only 25 years old, He was awarded best baker in France in 2023 and won the European Baker title with the French team within the same year.

Pierre has followed numerous trainings with titled MOF baker chef like Joel Schwalbach, Mickeal Chesnouard, Olivier Magne and Cyrille Van Der Struyft in his young career.

Beside his experience as baker instructor in Korea for 2 years, he gained also experience as head baker for Olivier Magne, French MOF and also worked for the awarded star Michelin chef Thierry Marx.

Chef Guillaume Barbe

Title: Baker Chef Instructor

Origin: Provence Region, France

Chef Guillaume Barbe graduated with the professional baccalaureate Pastry / Baker from the renown Ferrandi school in Paris. He has also followed some trainings with titled French MOF baker such as Mickeal Chesnouard and Sébastien Chevalier.

Guillaume has developed high professional skills while working for the famous Michelin star chef Thierry Marx and for a rewarded Bakery in Ile de France owned by Anthony Bosson, well established French baker and recognized by his pairs. He has also demonstrated bakery arts for the French Mill Moulins Familiaux with conventional product and organic.

Guillaume has worked as well as a baker consultant for The Moulins Familiaux (French mills) developing high knowledge on conventional flour and organic, organizing workshop, trainings and creating new products for the mill’s customers.

At Lenôtre we take pride in offering an exceptional culinary education. We’re thrilled to introduce chefs with a passion for culinary excellence owning years of experience in renowned French establishments and a deep-rooted love for traditional and contemporary French gastronomy. Students benefit from their hands-on instruction and personal insights into the world of French gastronomy, preparing them for success in a dynamic culinary landscape.

Our Special Guests (MOF & Titled Chefs)

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
Jonathan Margel

Johnatan Mougel

MOF Chef Pâtissier
Re-GUY-KRENZER2

Guy Krenzer

Lenôtre Culinary Arts School Thailand regularly invites renowned titled chefs to share their skills and expertise with our students. All Diploma students complete his/her training with their class to add an extras touch of technicity to their skills.

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Sugar-Arts
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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 honour for being a hard worker.

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Gaston Lenôtre

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