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Sanna is the Creative Director and Executive Pastry Chef of Revenir Atelier de Patisserie, in India. She always knew she wanted to bring back French Patisserie to her home town.

She tells us more about her journey.

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Originally from Spain, Lucas worked in Dubai before moving to Paris.

He now leads the restaurant L'Atelier de Joël Robuchon Saint-Germain as Executive Chef.

He tells us more about his work, his missions, his difficulties and his experience at the institute.

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Andreas is a young and passionated chef in the art of pastry making.

His insatiable curiosity drives him to explore new techniques and flavors, while he takes great pride in creating desserts that delight the senses.

He loves to share his passion for this craft through unique and innovative creations that reflect his personality and creativity.

Every day in the kitchen is a new adventure that he is eager to experience.

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At the age of 19, Mario Oswin, is the youngest contestant in the 10th season of MasterChef Indonesia and finished at the third place.

In 2021, he joined the Diplôme de Cuisine through the Internship pathway at Le Cordon Bleu Paris.

We met him to find out more about his story, his MasterChef journey and his projects for the future.

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Garima Arora is the India’s first female chef to win the highly coveted Michelin Star in 2018 and Asia’s best female Chef of 2019.

She has added another accolade to her hat: the 2022 MICHELIN Guide Young Chef Award!

Her accolades don't stop there. In December 2023, her restaurant Gaa was awarded a second Michelin star. She is the first Indian woman to hold this title.

As a committed woman, she wants to show that every woman is capable of success.

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Born in Brazil, Ana began her career in law before changing direction and joining the Wine and Management Diploma in 2021. After graduating top of her class, she consolidated her skills through a variety of professional experiences. Today, she is export coordinator for La Maison du Whisky in Paris.

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Driven by a profound desire to learn excellent culinary techniques from world-renowned chefs, Laura Armenio embarked on her journey to Le Cordon Bleu Paris.

There, she earned the prestigious Grand Diplôme® with distinction, and deepened her expertise with the internship pathway at Atelier Auraé and Hôtel Plaza Athénée, while also obtaining the Diplôme de Boulangerie. These achievements laid the groundwork for her dream venture, Nourish Happy—a culinary studio that celebrates the joy of cooking through classes and delectable baked goods.

Nourish Happy is swiftly guarnering acclaim, making its mark on the national scene through trade shows, festivals, and local events. Laura is eager to share the invaluable lessons from her time in Paris, motivating others to take on their exciting culinary adventures.

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