The Team
Thomas comes with extensive experience from top-tier hotels globally and possesses a few years of experience in Hospitality Education.
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.
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.
