CHEF INSTRUCTORS

Dimitri AMOUROUX

After his start in the kitchens of prestigious institutions of the Riviera, Dimitri has pursued a career in culinary education in France and abroad. Trainer, curriculum and certifications developer, he became Academic Director of Culinary Arts in 2009 at the Universidad de las Américas in Mexico. He joined Ducasse Eudcation in 2012 as Head of Pedagogy & Instructional Design.

Philippe GOLLINO

Philippe began his career in 1990 in starred establishments on the Côte d'Azur. He joined Alain Ducasse in 1998 at "59 Raymond Poincaré" in Paris, before working as assistant to Franck Cerutti at the "Louis XV" restaurant in Monaco. He was appointed chef at the "Bar & Boeuf" restaurant before joining Ducasse Education, in 2005, where he is Executive Chef and Senior Consultant.

Mark GUILLAIN-WILLIAMS

Mark's career began in London where he practiced at the Ritz and the Fifth Floor Restaurant at Harvey Nichols. In 2001 Mark worked as head of "Angl'Opera", Gilles Choukroun's restaurant in Paris, where he spent two years before joining the team of Alain Ducasse, as sous-chef of the Relais Plaza. In 2008, he became Head Chef of the Salon Première Air France Lounge at Charles de Gaulle airport before joining Ducasse Education in December 2011 as Chef Instructor

Yann CAPSIE

After building his experience in France and abroad, most notably as Chef in the "Alain Ducasse Spoon" restaurants (Saint-Tropez, London and Gstaad), Yann worked for different establishment in southern France. In 2010, he joined Ducasse Education as Chef Instructor & Consultant.

Aly DIOUM

Following a rich background of international experience in Senegal and the United States, Ali headed to palace hotels in London (The Savoy in 2010) and Paris (Royal Monceau in 2012). His expertise and versatility lead to his appointment as Chef Instructor at the Ecole de Cuisine d'Alain Ducasse. In 2014, he joined Ducasse Education, where he now dedicates himself full-time to professional culinary arts training.

Christophe QUANTIN

Trained at the Lycée Hotelier de Blois, Christophe broadened his culinary experiences at the L'Hôtellerie du Prieuré near Avignon, followed by Manoir aux Quat'Saisons in Oxford. After returning to France, he continued his professional career at Ciro's and Casino of Deauville. He progressed to the Automobile Club of France in Paris, where he reinterpreted the great classics of French cuisine. In 1990, he became a certified culinary arts instructor and taught at the Lycée Nicolas Appert in Orvault before winning the prestigious Meilleur Ouvrier de France culinary competition in 1993. Since 1998, Christophe has been Technical Director at the Lycée Hotelier de Blois while working in partnership with the Pedagogical Committee of Ducasse Education since 2013.

Franck GEUFFROY

Having learned his trade for a number of years alongside Christophe Felder at the "Crillon", Franck added to his restaurant confectionery skills before joining "Alain Ducasse at Plaza Athénée" restaurant as a pastry chef. His accolades include vice- Champion of France for plated desserts and winner of the 1 st prize for tasting in 1998. He joined Alain Ducasse Education in 2010 as pastry Chef Instructor and Consultant.

Gérard MARGEON

Following an initial period of five years at the Miramar Hotel in Biarritz as Head Sommelier, Gérard was appointed Head Sommelier at the Méridien Hotel in Paris in 1987. He first encountered Alain Ducasse in 1993 joining the "Le Louis Xv – Alain Ducasse" restaurant in Monaco and becoming involved in a number of openings. Since 2000, Gérard has been working at the Plaza Athénée Hotel as Head Sommelier as well as director Wine Waiting within Alain Ducasse Entreprise.

Frédéric MOREAU

Having worked alongside famous chefs including Eric Briffard, Fréderic joined the Alain Ducasse team at the "Le Relais Plaza" restaurant in the Plaza Athénée Hotel in 2000. In 2008, Frédéric joined Alain Ducasse Education as a Chef Instructor and Consultant and specifically takes charge of training and consultancy assignments in Belgium