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The Team

Josoa has extensive experience in managing national and international projects and successfully implementing programs on the ground. His passion to assist and enable financially-challenged students is a great asset to the team.


Claudine’s expertise in teaching has proven instrumental as the Head Teacher of our vocational hotel school. With her dynamic, passionate and organized nature, she will be leading the most deserved students towards a brighter future.


Annick comes with extensive experience in the field of Hospitality and Tourism and with vast knowledge in leadership and management skills. She was highly trained on privatization to fight and to reduce poverty.


A professional in the Hospitality and Tourism industry with more than several years of experience in Housekeeping and kitchen departments, Diane serves her purpose by guiding the students towards living up to their dreams and aspirations.


Having worked in the Hospitality and Service industry in Germany , Caroline embodies a good role model for our students in becoming professionals in the field and to demonstrate passion and perseverance in everything they do.


Anne’s career spans journalism, business, academic and philanthropic sectors. She is currently CEO of Project Le Monde, a charity helping to improve access to education for children in Uganda so that they can go on to live successful and fulfilling lives.

She also teaches Entrepreneurship at the American International University in London, covering business models, communication and leadership and succession planning.


William Groult, worked in several departments of Ducasse Paris, he spent four years alongside chef Adrien Trouilloud as chef de partie at the Rech restaurant. Having close to his heart the transmission of the know-how and training, he reintegrates the teams at École Ducasse since May 2014 as the head trainer.


Rosalyn Sakulwongsa,was a culinary consultant for the Parisian restaurants such as Mitsou, John Weng and Le Marie Stuart. In 2015, she joined the Atelier des Chefs as Head Chef. In October 2016, she joins the École Ducasse's team as the Chef Instructor.


Geoffrey Turpin, an expert in pastry, experienced from Le Crillon and at Le Meurice in Paris is the founder of the pastry boutique "Aux Délices des Anges" in the 15th district in Paris. In 2015, he joined École Ducasse and became a Pastry Chef Instructor.


Tanya brings creativity to language learning for a new fluency in imaginative thinking.


Mica Ramos is the project coordinator of the Wings of Change Association. She works directly with the Founders in planning the project. Mica completed a Bachelor’s degree in Psychology. She believes that being in service entails how well you connect with the heartbeat of the people you’re trying to help and communicate your understanding back to them.