The Gastronomicom Institute is an international culinary academy offering intensive courses in gastronomy, French pastry, sommelier, and fine dining services.

Instructors 3

Samuel Breux

Samuel Breux has long been one of the talented chefs, noted for having helped four-star Château de la Pioline as Chief of Dessert with Chef Christophe Gillino. He also served as Second Chef in a four-star hotel Hôtel les Roches and took the role of a Head Chef at Hôtel de Paris. He speaks both French and English. He was elected Jeune Talent Midi-Pyrénées in 2010 by Guide Gault and Millau.

Pol Bertholet

Pol Bertholet studied patisserie at CAP de pâtissier chocolatier glacier confiseur and Brevet de Maîtrise pâtissier chocolatier. He has helped Constance Moofushi Resort in Maldives as Pastry Chef and Labourdonnais Waterfront Hotel et Le Suffren Hotel et Marina as Executive Chef. He is also noted as one of the Pastry Chef instructors in Ecole Ritz Escoffier, Le Ritz Paris. He won Silver Medal Ben E. Keith Show piece competition for two consecutive years in Houston, Texas. He speaks both French and English.

Stéphane Massin

FRENCH TEACHER Education and Professional Experience: Graduated: Masters level in Modern Litterature Teacher at Paul Valery University (Béziers, 34500) French and History teacher at IRFA SUD, (Narbonne 11100) Teacher at our culinary institute in France since its creation Spoken languages: French and English.

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