What Does the Certification Cullinary Arts Teacher Allow a Person to Teach

Learn from a highly experienced culinary team, in state-of-the-art facilities at Switzerland'southward finest culinary school. We support and invest in the education of our lecturers and instructors, and help industry specialists become high-level educators through further education.

Bookish Administration

Get to know your teachers and their areas of expertise. We support and invest in the education of our lecturers, through transforming industry specialists into high-level educators by encouraging further pedagogy.

Tanja Florenthal

Dean César Ritz Colleges and Culinary Arts Academy

Ms. Tanja Florenthal joined César Ritz Colleges Switzerland in 2010, equally a kinesthesia member and went on to become the Caput of Curriculum. She was appointed Dean at Le Bouveret in 2012 and Brig in 2019. She graduated from Cornell University with a BSc, and holds an MBA and an MA in Education. She has extensive international feel in the hospitality industry and education. She has worked in hotel and hospitality direction schools in the United States, Thailand, India, the United Arab Emirates, and State of israel, and is a fellow member of the Cornell Hotel Clan.

Alain Müller

Assistant Dean

Earlier joining César Ritz Colleges in 1994, Chef Alain Müller worked both in Canada and Switzerland. He has played a cardinal function in making Culinary Arts University the success it is today. He is passionate about helping students combine their culinary skills with business acumen to become successful culinary entrepreneurs.

Anton Mosimann OBE

Honorary Dean Culinary Arts Academy

Mr. Anton Mosimann OBE is a world-renowned, Michelin-starred Swiss chef, lauded for his revolutionarycuisine naturelleand dear past royalty, dignitaries and celebrities. At 28, he became the youngest person ever to agree the position of maître chef des cuisines at London'due south Dorchester Hotel and has since connected to defy expectations and forge his own path, establishing a individual dining club and his own catering company. In 2004, he was awarded Most Excellent Order of the British Empire for his services in the tourism and food industries, and in 2021, he was named honorary dean of Culinary Arts Academy.

Jorge Arnanz, PhD

Undergraduate Programme Manager, Brig

Dr. Jorge Arnanz began his career working for international hotels and travel companies, before starting his own business as a restaurant possessor. Since 2015, he has been teaching Hospitality, Tourism, and Direction at undergraduate and graduate levels. He holds ii BA degrees in Tourism and Education respectively, an MA and a PhD in Tourism Management.

Kinesthesia

Learn from our team of experienced chef instructors who have worked in kitchens, five-star hotels, and Michelin-starred restaurants all over the earth.

Emilien Windels

Executive Chef

Chef Emilien has worked for numerous Michelin-star restaurants (includingNegresco, in Nice, La Rotonde in Lausanne) and five-star establishments in France and Switzerland (Beau Rivage Palace inLausanne, Georges V inParis). Emilien has a CAP/BEP  from EMPT Paris in Culinary Arts and Hospitality.

Christophe Messina

Culinary Instructor

Starting time his career every bit a Commis Chef in Restaurant Guy Savoy, Chef Christophe Messina then moved to Glasgow where, for 2 years, he developed his love for pastry at the Dwelling Hotel.  He went on to work as a Pastry Chef in various catering businesses. He participated in the opening of the Shangri-la Hotel, before turning to education, starting time at the Ritz Escoffier school, then at Culinary Arts University.

Cyril Cholley

Culinary Instructor

Later an internship in Les Baux de Provence, Chef Cyril Cholley has worked equally a Chef de Partie in many of the most lucrative restaurants in the French and Swiss Rivieras, and in countries such every bit Thailand, Egypt, and the Great britain. He spent the last 4 years working in Zurich for a production and catering company.

David Alvarez

Senior Culinary Instructor

Chef David Alvarez trained in French Gastronomy and Nutrient & Beverage service in Paris. He joined the committee for the offset "Mexican Gastronomic Forum as Humanity World Heritage" in 2011, a forum dedicated to introducing and showcasing Mexican cocoa beans and chocolate fine art away.

David Müller

Culinary Instructor

Chef David Müller studied the art of traditional Swiss pastry at the Confiserie Spüngli. He has worked for 19 years every bit a Pastry Chef in 5-star hotels and Michelin star restaurants in St. Moritz, Berlin, Paris, Chicago, Fiji. He went on to open up upwardly his own pastry shop in United mexican states. A passionate and precise artisan, he is eager to laissez passer his skills on to Culinary Arts Academy students.

Francesco Versari

Senior Culinary Instructor

Subsequently obtaining a Diploma in Culinary and Hotel Direction, Chef Francesco Versari worked in several restaurants, serving equally a Sous Chef for the Lausanne Palace & Spa and the Beau-Rivage Palace in Lausanne. He holds an M.Sc. in Food Science from Ulster Academy. Since 2017, he's been imparting his agreement of the inner workings of the Food & Drinkable industry to César Ritz Colleges' students.

Patrice Bressoud

Senior Culinary Teacher

Chef Patrice Bressoud has worked in Switzerland, South America, the Caribbean, Kingdom of norway, and the The states, equally Head Chef and Restaurant Manager at Michelin-starred restaurants and various hotels. Trained equally both a chef and a butcher, he is in accuse of imparting the primal understanding of the art of butchering to Culinary Arts Academy students.

Rando Kauge

Culinary Teacher

Chef Rando Kauge trained Swiss Gastronomy in Switzerland before going on to piece of work equally the Saucier and Mise en Identify chef in a Michelin-starred restaurant. He is passionate about sustainable living and vegetarian cuisine, and shares his knowledge of the subject with Culinary Arts Academy students in teaching the vegetarian gourmet course.

Roland Duval

Senior Culinary Teacher

Chef Roland Duval has worked for more 30 years in the industry in summit restaurants all over Europe, in countries including England, Norway, Switzerland, and French republic. As Chef Teacher at Culinary Arts Academy, his main focus is on European cuisines.

Yann Muriset

Senior Pastry Instructor

Chef Yann Muriset specializes in Chocolate Arts, pastry, ice cream, confectionery, and baking. He has worked for well-known brands such as Confiserie Moret and Pâtisserie Durgnat. He has also delivered several pastry masterclasses in Sweden, Dubai, India, and Switzerland.

Daniel Miguel

Assistant Chef Instructor

Chef Daniel has a rich feel in the culinary manufacture and has held many positions, including sous-chef, chef de partie, bakery, and even eating place owner in Panama. He has a keen interest in nutrition and is continually learning and has his ain company dedicated to cybersecurity and engineering. He graduated from Cordon Bleu in Paris with a College Diploma in Culinary Arts, and likewise has a bachelor's caste in business administration from the Academy of Phoenix.

Sara Bussetti

Chef Instructor

Chef Sara has a cooking diploma from ALMA (Italy) and has worked in Michelin-stared restaurants across Europe (including Il Povero Diavolo in Torriana orOsteria Lucio in Dublin) and as a private chef for celebrities such as Leonardo Di Caprio or Owen Wilson. Before joining Culinary Arts University, she was the Executive Chef at the Clinique de la Prairie in Montreux.

Axel Klaes

Chef Instructor

Chef Axel graduated with a diploma in culinary arts from the Lycée Hôtelier Alexandre Dumas in Illkirch-Graffenstaden, French republic. He was a previously a Chef de Partie at the Michelin-stared application restaurant, Le Berceau des Sens at the École Hôtelière de Lausanne. Previously, he worked five years with Chef Anne-Sophie Moving-picture show at the Beau Rivage Palace in Lausanne.

Apostolos Ampountolas, PhD

Lecturer

After a successful, 20-year international career in travel, tourism, and hospitality, Dr. Apostolos Ampountolas worked as Undergraduate Programs Director at Boston University. Having worked equally a lecturer at César Ritz College Switzerland commencement in 2017, he joins us once more in 2021. With a PhD in Marketing, a PGCertHE, and a PGCert in Commercial Law, he brings years of didactics, research, and field experience to our students.

Olga Larina, PhD

Lecturer

Dr. Olga Larina has over 10 years of pedagogy feel. She holds a PhD in World Economic system and International Economic Relations from the Kyiv National Economic University, writing her thesis on the international competitiveness of regions, with a focus on the evolution of intellectual upper-case letter. With a strong background in economics, she teaches Strategic Hotel Management, Economic science, and Public Policy.

Anastasiia Rubio

Senior Instruction Faculty

Ms. Anastasiia Burakovskikh holds a master's degree in Vino Business from the Ecole Supérieure de Commerce de Bourgogne, and bachelor'southward degrees from St. Petersburg State University in Economic science and Finance and from Pierre Mendès France University. With her expertise in wine preparation and marketing, she teaches Wine and Food Pairing, Potable & Mixology, Wine & Beverage Management, and Nutrient Trends.

Aurélie Bourcart

Lecturer

Ms. Aurélie Bourcart holds a PGD in Higher Pedagogy from the Academy of Derby and a Federal Document in Tourism. She specializes in Events Management and Languages. She worked as a Cabin Coiffure Fellow member for Swiss Airlines earlier moving into sales for an Italian cruising visitor. Continuing to develop her skills in Virtual Outcome Management, she is certified as Professional person by the Virtual Events Found.

Delphine Genin

Lecturer

Ms. Delphine Genin joined César Ritz Colleges in 2019 equally a lecturer in Business Plan, Marketing, and Ethics, before taking the position of Learning Consultant Specialist. As a business consultant and graduate of ESCP Management School, she has a deep understanding of entrepreneurship. Thanks to her expertise in neurosciences and metacognition, she brings creativity and innovation to her classes.

Erik Pravica

Lecturer

With 17 years of experience covering all operational roles within hospitality, Mr. Erik Pravica has a passion for the manufacture. Ranging from Singapore to Thailand to Switzerland, his all-encompassing experience has given him an acute understanding of the importance of a positive attitude on the road to success. This notion has become fundamental to each of his classes.

Beverley Gould

Lecturer

Originally from Birmingham, England, Ms. Beverly Gould has been living in Switzerland for 13 years. After more than 28 years in the Information technology and Banking industry, she changed careers to evangelize lectures in Business Writing and Information Systems at César Ritz Colleges, Le Bouveret. She likewise teaches in private language schools in the Valais and Vaud regions of Switzerland.

Loren Granger

Lecturer

After studying at the New England Culinary Institute in the U.s., Ms. Loren Granger became a chef. Her career shifted from the kitchen into hygiene and sanitation, then on to Logistics and Sales with Food & Drink companies. She has been with César Ritz Colleges since 2014 where she teaches culinary theory classes. She holds a PGD in Education from the University of Derby.

Lynda Pasmore

Lecturer

Ms. Lynda Pasmore's career in food production development and communications involved working for the British authorities and manufacturers of food and white appurtenances. Moving into training and education enabled her to work in various international markets, earlier focusing on formal instruction. She holds a Chartered Institute of Marketing Diploma, a Document in Human Diet, from the Academy of Lausanne, and a PGCE, awarded by the Academy of Hertfordshire.

Neil High german

Lecturer

Mr. Neil German holds a Available in Psychology, a Educational activity Certificate in Education, a Chief in Counselling Psychology, and a Psychoanalytic Diploma from the Jung Constitute in Zurich. With over 35 years of didactics in the field of psychology, he has been lecturing at Webster University in Geneva since 2000 and at Cesar Ritz Colleges in Le Bouveret since 2004.

Sandra Zhu-Bandelier

Lecturer

Ms. Sandra Bandelier holds a Bachelor'due south degree in Hospitality Management from Bournemouth University and is a Certified Hospitality Didactics Teacher. She has a been lecturer at César Ritz Colleges for over xvi years, pedagogy Hotel Concern Management. She was Senior Executive at Starwood and Hilton, leading Marketing and Sales, Finance, and Operations teams beyond Asia, North America, and Europe.

Sarah Gonçalves

Senior Teaching Kinesthesia

Ms. Sarah Gonçalves began lecturing in 2004, earlier being offered a position with a social department service, in which she was responsible for internal audits, squad coaching, and follow-upward training. In 2011, she moved to Switzerland, working every bit an International Program Assistant and equally a lecturer. She has been teaching Linguistic communication and Advice at César Ritz Colleges since 2014.

Tania Thompson

Lecturer

Ms. Tania Thompson holds a bachelor's degree in Environmental Sciences from the University of Pretoria and a PGCE in Education from the Kingston Academy. With her expertise in sciences and mathematics and over 12 years of teaching feel, she teaches Sustainable Science for Hospitality, Business Mathematics for Hospitality, Quantitative Analysis for Hospitality Business organisation, and Wellness & Nutrition.

Virginia Meza

Lecturer

Beginning her career in the field of the Philosophy of Sciences, Ms. Virginia Meza went on to written report French Language and Literature, and finally Psychology at the University of Lausanne. Throughout the years, she has taught different subjects surrounding Hospitality and Culinary Arts, has coordinated educatee groups, and was in charge of the educatee theatre club.

Internship Coaches

Ruth Knöepfel

Head of Career Services

Ms. Ruth Knöpfel began her career in Food & Drink Management in the hotel industry in Canada, before moving on to teach Food & Drinkable at a college in Canada. Her teaching career brought her to Switzerland in 1992. She'southward been working with Swiss Instruction Group ever since, taking on roles in teaching, operation management and career services over the last 30 years.

Paulo Pereira

Internship & career coach

Mr. Paulo Pereira holds a Bachelor in Literature, Culture, and Languages (Portuguese and German) too equally two PGcerts in Education. His professional experience extends over the fields of Education and Client Service for Portuguese Airlines. He as well spent 5 years working as a multi-operational employee at the Majestic Caribbean International.

Sara Nunes Caetano

Internship & Career Double-decker

Post-obit her work as a receptionist in Portugal, Ms. Sara Caetano moved into training and education. Since 2019, she has been pedagogy Personal Evolution, Introduction to Tourism Industry, and Career Direction. She holds a B.Sc. in Languages, Literatures, and Cultures, and a PGD in Management of Touristic Destinations. She is in the process of completing a primary's degree in Teaching.

Alyaa Fathi

INTERNSHIP & CAREER COACH

Ms. Alyaa Fathi has been working for over 7 years in the hospitality & event management sectors in the Gulf region & Europe. She holds an MBA from the American University in Switzerland and is certified in Train the Trainer, Upshot Management & Wedding Planning. Her professional experience has covered fields such as international enrolment and student recruitment in higher education, and Catering & Sales for five-star properties such as the Four Seasons in Milan, Marriot Hotel in Doha, and launched soft & grand opening Fairmont Hotel in UAE.

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Source: https://www.culinaryartsswitzerland.com/en/faculty/