Meet Our Team

A Legacy of Excellence

Culinary Institute LeNôtre provides you with expert instruction from world-class chefs and industry professionals in our state-of-the-art labs, kitchens, and restaurant.

All of our chefs have French or international accreditations and accomplishments, and each brings a wealth of knowledge, talent, and real-world experience in their specialty fields.

Just as importantly, the Culinary Institute LeNôtre has the lowest instructor-to-student ratio of any culinary program in the state, so your training is both personal and hands-on, helping you learn more quickly. As a CIL graduate, you will receive lifetime Career Assistance. This is why our placement rate is one of the highest among culinary schools in the country.

Chef Francis Grosse Headshot

Chef Francis Grosse
Baking & Pastry Chef-Instructor
Head of the Baking & Pastry Department
Sebastien Bonnet Headshot

Chef Sébastien Bonnet
Culinary Arts Chef-Instructor
Head of the Culinary Arts Department
Certified Executive Pastry Chef
Jacques Lolliot headshot

Chef Jacques Lolliot
Baking & Pastry Chef-Instructor
Cedric Gavoille Headshot

Chef Cédric Gavoille
Culinary Arts Chef-Instructor
Yann Migault Headshot

Chef Yann Migault
Baking & Pastry Chef-Instructor
Beniot Coquand Headshot

Chef Benoit Coquand
Culinary Arts Chef-Instructor
Dominique Bocquier Headshot

Chef Dominique Bocquier
Baking & Pastry Chef-Instructor
Jean Moysan Headshot

Chef Jean Moysan
Culinary Arts Chef-Instructor
Christelle Pradat Headshot

Chef Christelle Pradat
Baking & Pastry Chef-Instructor
Philipe Dege Headshot

Chef Philippe Dégé
Baking & Pastry Chef-Instructor
Pascal Lucas Headshot

Chef Pascal Lucas
Culinary Arts Chef-Instructor
Francis Fauquenot Headshot

Chef Francis Fauquenot
Culinary Arts Chef-Instructor
Certified Executive Chef
Philipe Harel Headshot

Chef Philippe Harel
Baking & Pastry Chef-Instructor
Jean Michel Besnard Headshot

Chef Jean Michel Besnard
Baking & Pastry Chef-Instructor

Yann Migault Headshot with a black background

Chef Yann Migault

Baking & Pastry Chef-Instructor

Education: Professional Apprentice Certificate in Baking and Pastry, Bordeaux, France, 1998

French Master Pastry Chef Diploma, Paris 2008.

Citizenship: French

Chef Yann Migault worked in several Pastry shops in France before taking part in the opening a Pastry shop in North Carolina. He started his career as part of the highly recognized national institution of Les Compagnons du Devoir et du Tour de France where he stayed for 7 years. Chef Yann has 2 years experience working abroad. Chef Yann was also a Baking and Pastry chef at Crozet Island during one year for a team of researchers, owned a chocolate factory in France and then an organic baking shop. Chef Yann joined the CIL team in 2015.

Why did I become a pastry chef?

I have always loved cooking. As a child, I used to clip recipes from magazines!

What do you enjoy the most about your job?

I like to help my students achieve their potential, foster their creativity. It is very rewarding when you can see the fruits of their efforts.

Your favorite dish/cuisine/flavor?

The croque-en-bouche is my little weakness.

 

Sebastien Bonnet Headshot

Chef Sébastien Bonnet

Culinary Arts Chef-Instructor
Head of the Baking & Pastry Department

Certified Executive Pastry Chef

Education: Advanced Diploma in Culinary Arts and Pastry from Westminster College, London, United Kingdom, 2002

Citizenship: French

Chef Sébastien Bonnet has 30 years of industry experience in France, United Kingdom, Spain and Mexico. He served as a pastry chef at Sheraton Park Tower Hotel in London and he was the owner of La Casilla Restaurant in Paris. He worked as a chef-instructor at La Escuela Culinaria Internacional and the Instituto Culinario de Mexico. He joined Culinary Institute LeNôtre in 2007.

Why did you become a chef?

My family opened a restaurant. My step-father taught me how to cook. Then I did some internships in Spain. I was also interested in Arts History and tourism but I eventually ended up in the Culinary Filed.

What do you enjoy the most about your job?

Being a chef-instructor is an extremely diverse job; you never get bored as the menu changes every day. As a chef, I liked the rush in the kitchen and the adrenaline from the pressure.

Your favorite dish/cuisine/flavor?

Thaï cuisine is my guilty pleasure.

 

Francis Grosse Headshot with a black background

Chef Francis Grosse

Head of the Baking & Pastry Department
Baking & Pastry Chef-Instructor

Education: French Master Pastry Chef Diploma, Nancy, France, 1992

Professional Apprentice Certificate in Pastry, Nancy, France, 1990

Citizenship: French

Head of Baking & Pastry, Chef Francis Grosse has 22 years of experience in France. He worked for various companies such as Leclerc, Casino, Systeme U, as a baking & pastry manager as well as an instructor. Chef Francis owned a bakery and pastry shop. In 2015, he received the ‘Pastry Chef of the Year’ award by the Houston Chapter from American Culinary Federation. Chef Francis joined the CIL team in 2012.

Why did you become a pastry chef?

I have loved cooking since I was 6 years old. Every time my mother used to cook I would really enjoy watching her. At the end of middle school, I decided to take the certificate of apprenticeship.

What do you enjoy the most about your job?

In addition to my passion for cooking, what interests me is the commercial side. I like doing business, creating partnerships with baking equipment solutions and above all promoting Pastry and Culinary Arts Education outside of the school!

Your favorite dish/cuisine/flavor?

I enjoy processing chocolate!

 

Cedric Gavoille Headshot

Chef Cédric Gavoille

Culinary Arts Chef-Instructor

Education: Professional Apprentice Certificate in Culinary Arts, Trégunc, France, 2000

Citizenship: French

With a cumulative 22 years of experience, Chef Cédric Gavoille has served in internationally acclaimed and Michelin starred restaurants including the 3 starred The Fat Duck, and 2 starred, Joel Robuchon in Hong Kong and Monaco as a Chef de Cuisine for 4 years. Chef Cédric also worked at La Réserve de Beaulieu, Le Moulin De Rosmadec and the 1 starred La Taupinière. In addition to his Michelin starred experience, Chef Cédric has also served as executive chef for a High Profile Russian family. Chef Cédric joined the CIL team in 2014.

Why did you become a chef?

I have always had a passion for cooking. When I was 14, I began to work in restaurants and I went further in that direction.

What do you enjoy the most about your job?

One of the greatest things about teaching is seeing my students succeed. Help them achieve or even surpass their dreams is the ultimate in job satisfaction.

Your favorite dish/cuisine/flavor?

Tajine is my little weakness!

 

Jacques Lolliot Headshot with a black background

Chef Jacques Lolliot

Baking & Pastry Chef-Instructor

Education: Hotel Management Degree, Saumur, France, 1970Professional Apprentice Certificate in Baking and Pastry, Saumur, France, 1965

Citizenship: French

Chef Jacques Lolliot has 30 years of worldwide experience being an Executive Chef including the United States, Indonesia, South Korea, Europe and French Polynesia. Chef Jacques worked at the Omni Houston Hotel, Sofitel Hotel in Miami, Houston, Jakarta, Lombok and Bora Bora as well as at the Le Meridien in Martinique and Guadeloupe. Chef Jacques was instrumental in the success of the openings of several world class hotels and restaurants such as the Kuru Hotel in Guyana and the Sofitel in Jakarta. Chef Jacques Lolliot joined the CIL team in 2014.

Why did you become a pastry chef?

It has always been a passion and I always wanted to share it.

What do you enjoy the most about your job?

I worked for Sofitel over 20 years and during that time moved locations every 3 years; this is very challenging. I had to create new menus, adapt myself to new products, new flavors and new cultures.

As a chef-instructor, I love passing down my knowledge and experience. French food is an important cultural legacy and I love to introduce the students to its subtleties.

Your favorite dish/cuisine/flavor?

I enjoy Asian cuisine as well as molecular gastronomy.

 

Beniot Coquand Headshot

Chef Benoit Coquand

Culinary Arts Chef-Instructor

Education: Professional Apprentice Certificate in Culinary Arts, Grenoble, France, 1991

Citizenship: French

Chef Benoit Coquand gained experience in France before moving to the Island of Bora Bora, where he became sous-chef a the 4-star Le Méridien and later on became the owner and executive chef of the Aloe. He Joined the CIL team in July 2014.

Why did you become a chef?

As a child, I used to help my aunt in a restaurant. My family had a strong impact on my decision to becoming a chef.

What do you enjoy as a chef?

I really enjoy cooking for people during their vacation. Being a chef is a demanding job but it can also unite a team. This job also offers strong opportunities. It allows me to travel a lot.

As a chef-instructor, I like introducing the students to what I have learned and what I love doing. It is enriching both at a personal and professional level. It teaches patience and listening.

Your favorite dish/cuisine/flavor?

I like cooking French Terroir Cuisine.

 

Dominique Bocquier Headshot with black background

Chef Dominique Bocquier

Baking & Pastry Chef-Instructor

Education: Knight of “Compagnon Patissier du Tour de France,” the famous French Artisan Guild

Citizenship: Dual French /American (July 2010)

Chef Dominique Bocquier has over 26 years of Baking & Pastry Experience working in France,Scotland, The UK, and the US. In France, he worked as a Pastry Chef at the Michelin-Starred Restaurant La Grande Cascade alongside highly distinguished Chef Jean-Louis Nomicos and also worked with Chef Pierre Hermé at Fauchon’s in Paris. After over 10 years of pastry chef consulting and instructing, Chef Dominique opened Au Petit Paris Restaurant in Houston, TX, as Chef-Owner.
Chef Dominique is an Inducted Knight of the famous French Artisan Guild “Compagnons du tour de France ” and has won numerous national Pastry competitions. In 2016, Chef Dominique joined the LeNôtre team.

Why did you become a pastry chef?

It just happened! I’ve loved helping my mother baking and cooking in my parents bed & breakfast since I was nine years old.

What do you enjoy the most about your job?

It allows me to be creative and think outside the box! I love Traveling, meeting new people and learning about different cultures and new flavors, It’s a lot of fun!

I love to share and make people happy around me, It’s one of the reason I love to teach others. I also like competition!

Your favorite dish/cuisine/flavor?

I teach myself to taste everything, whether I like it or not. But it’s all about how you prepare them!!!

In the end, I like pretty much anything, but it’s been said I love coconut and Almond flavors. My favorite ice cream beside coconut has to be goat cheese and truffle.

 

Jean Moysan Headshot

Chef Jean Moysan

Culinary Arts Chef-Instructor

Education: Professional Apprentice Certificate in Culinary Arts, Dijon, France, 1965

Citizenship: French

Chef Jean Moysan held positions as executive chef in top notch hotels and restaurants around the world including Hyatt Regency in Houston and Denver, David William Hotel in Coral Gables and Le Parisian Restaurant in Miami Beach. Chef Jean was also a saucier Chef at the renowned 2 Michelin starred Restaurant du Signal in Switzerland, Second Chef at the 2 starred Le Cerf Volant Restaurant in France, Second Chef at the 2 starred La Rotonde Restaurant in France, as well as Apprentice Chef at the 2 starred Relais de Château restaurant L’Esprit in France. Chef Jean was awarded the Executive Chef of the Year by the Colorado Hotel and Lodging Association in 1995. Chef Jean helped Alain and Marie LeNôtre open the school in 1998 and then came back in 2011.

Why did you become a chef?

All my family works in the food industry. My dad was in catering and my cousin worked in Relais & Châteaux. I helped Mr. and Mrs. LeNôtre open the school in 1998. We only started with 7 students. Look at where we are now!

What do you enjoy the most about your job?

I really enjoy the creativity; I like looking for new flavors and combine products differently. You never get bored with this job!

Your favorite dish/cuisine/flavor?

Seafood, coq au vin and boeuf bourguignon are my absolute favorite ones.

 

Christelle Pradat Headshot with a black background

Chef Christelle Pradat

Baking & Pastry Chef-Instructor

Education: Vocational High School Diploma in Bakery, Dardilly, France, 1998

Mention Complémentaire diploma in Bakery, Dardilly, France, 1997

Professional Apprentice Certificate in Baking and Pastry, Dardilly, France, 1996

Diploma in Health and Social Care, Oullins, France, 1994

Citizenship: French

Chef Christelle Pradat worked for various bakeries such as Le Fournil des Saveurs and as a chef-instructor at Lycée Hôtellier François Rabelais. She was also a manager in food retail companies such as System U. Her specialty is in bread, chocolate and sugar showpieces. Chef Christelle Pradat won 1st place in Martin Food Show Competition in 2015. She finished second at the “Best Baking Apprentice in France” competition in 1996 and seventh at the Baking France Competition in 1998. She joined Culinary Institute LeNôtre in 2013.

Why did you become a pastry chef?

I began my career in my uncle’s bakery at the age of 12. This is where I worked every weekend and all of my vacation until I was 18 and developed my passion for baking. I then decided I wanted to share my knowledge and techniques through teaching.

What do you enjoy the most about your job?

I like starting from scratch to a finished product. I love working the material. As a chef instructor, I like passing the passion on to students and watch their curiosity catch fire.

Your favorite dish/cuisine/flavor?

Baking is my true calling.

 

Francis Fauquenot Headshot

Chef Francis Fauquenot

Culinary Arts Chef-Instructor

Certified Executive Chef

Education: Professional Apprentice Certificate in Culinary Arts, Epinal, France, 1990

Citizenship: French

Native of the East of France, Chef Francis Fauquenot has 20 years of experience as an executive chef in Hotel Resorts, Restaurants, Culinary school, Private Homes and aboard Yachts, in the United States, France and French West Indies. He served at the 4 starred Manapany Hotel in Saint Barthelemy, Ship’s Inn restaurant in Nantucket, Bistro Les Amis in New York City, and the 3 starred Tom Beach Hotel in Saint Barthelemy. He also worked for the Bush family as a private chef. He has been a certified executive chef since 2005. He joined the CIL team in 2015.

Why did you become a chef?

Raised in a family of chefs, I have been used to eating flavorful food. This contributed to wanting to expand my palate.

What do you enjoy the most about your job?

I am glad to see my former students, now business owners or executive chefs in restaurants or hotels. I like helping them prepare for the future by giving them some advice, help shape a dream, provide redirection, and give knowledge and wisdom.

Your favorite dish/cuisine/flavor?

I like exotic flavors combined with traditional cuisine.

 

Philippe Dege Headshot with a black background

Chef Philippe Dégé

Baking & Pastry Chef-Instructor

Education: Professional Apprentice Certificate in Baking and Pastry, Versailles, France, 1978

Citizenship: French

Chef Philippe Dégé has worked as a Pastry Chef and consultant to world-reknown establishments in France, New-York and California such as the 3 starred Relais & Châteaux Bernard Loiseau “La Côte d’Or” hotel & boutique, the 3 starred Relais & Châteaux Marc Meneau “l’Esperance”, and the Relais & Châteaux “The Castle at Tarrytown”. Chef Philippe has also been pastry teacher at the Ecole Nationale Supérieure de Pâtisserie in France. He joined the CIL team in 2014.

Why did you become a pastry chef?

It began with a summer job in a Pastry shop. I enjoyed this experience so much I decided to become a pastry chef.

What do you enjoy the most about your job?

This job is changing every day! There is always something new to learn and it motivates me. My curiosity and willingness to learn gives me the drive to continue.

As a chef-instructor, sharing what I am able to do is very rewarding. When students are motivated and willing to learn, teaching is just a pleasure as I get to pass down my knowledge!

Your favorite dish/cuisine/flavor?

What I enjoy the most in Baking and Pastry is the constant search for better tastes by trying and trying again until finding flavors that come in harmony.

 

Pascal Lucas Headshot

Chef Pascal Lucas

Culinary Arts Chef-Instructor

Education: Professional Apprentice Certificate in Culinary Arts, Wattignies, France, 1987

Citizenship: French

Chef Pascal Lucas has 25 years of culinary experience in the United Kingdom and in France. Chef Pascal held positions as executive chef at the Brasserie Gerard in London, the French Embassy in London, the Dupont Restauration in France, and for the Sodexo Company in France. He joined the CIL team in 2011.

Why did you become a chef?

If you want to become a chef, you have to be passionate. That is my case. I wanted to pursue my passion and my creativity every day.

What do you enjoy the most about your job?

This job is very challenging: every 10 weeks, we have to train new students.

I always seeing someone’s face while trying a dish I prepared. It’s always fun to try to guess what they think before they say anything.

Your favorite dish/cuisine/flavor?

Cuisine du terroir such as Carbonade flamande, cassoulet and duck leg confit are my guilty pleasures.

 

Philippe Harel Headshot with a black background

Chef Philippe Harel

Baking & Pastry Chef-Instructor

Education: Pastry Diploma at L’Ecole de cuisine LeNôtre, Paris, France, 1982

Citizenship: French

After years of working in France, Chef Philippe Harel moved to the United States to become a Pastry Chef for a French Bakery in Washington D.C. After this successful experience, opportunities brought him to Houston where he opened the restaurant Salé-Sucré in the Heights. He joined the CIL team in 2015.

Why did you become a pastry chef?

At the age of 14 I gave up my dreams of being a professional soccer player to work in a friend’s pastry shop. It was love at first sight. I attended the LeNôtre cooking school in Paris, where I graduated in Baking, Pastry, Chocolate and ice-cream.

What do you enjoy the most about your job?

They aren’t two similar days when you are teaching Culinary Arts. Seeing excitement in students when they learn something new makes your time worthwhile every day.

Your favorite dish/cuisine/flavor?

Lamb tagine is my guilty pleasure.

 

 Jean Michel Besnard Headshot with a white background

Chef Jean Michel Besnard

Baking & Pastry Chef-Instructor

Education: Professional Apprentice Certificate in Bakery and Pastry, Moulin of Paris, France.
Citizenship: French

Chef Jean-Michel is a native of France and is a proven expert in the bakery industry. He has over 30 years of experience creating innovative products and processes for businesses all over the world. Before his 22 years as corporate Head Baker at La Madeleine in Texas, Chef Jean-Michel worked as Head Baker in the Canary Islands, France, and Germany. His extensive experience as an international consultant baker gives him a strong sense of leadership. Chef Jean-Michel Joined the CIL Chef Team in 2017!

Why did you become a chef?

Nobody in my family is a chef. I discovered I was passionate about baking when I was a kid. During summer I used to spend time with my grandmother preparing cookies!

What do you enjoy the most about your job?

I love people, and especially the people it’s hard to work with. My job is to make them become passionate of course but it is also giving them the tools to be successful at what they do!

Your favorite dish/cuisine/flavor?

My favorite dish is Tete de veau, sauce Gribiche!