Invited Guest
TCI works closely with industry experts ranging from Michelin-starred restaurants to 5-star hotels. The purpose of this collaboration is to enrich our students' experience, knowledge, and open up job opportunities. Join us as we welcome industry experts, partnering with TCI to enhance internalization and elevate our students' knowledge. Contact us at culinaryinstitute@taylors.edu.my to become a part of our esteemed team.
Cedric Bourassin
Worldwide renowned chef known for his refined techniques and innovative approach to French cuisine. With over two decades of experience, he has worked in prestigious kitchens like the three-Michelin-starred Restaurant Michel Bras in France and in Japan.
Bourassin excels in blending modern culinary trends with classic techniques and is passionate about mentoring the next generation of chefs.
Gael Moutet
Chef Gael Moutet, an experienced Michelin-starred chef,
Chef Gael shared his extensive experience working with Michelin-starred chefs and his 15-year tenure with the Ritz Carlton and St. Regis family (Barcelona, Hong Kong and Malaysia), providing invaluable insights into the world of high-end pastry arts.
He also was the finalist representing Spain at the Valrhona International Restaurant Dessert Competition in Madrid 2012.
Pascal Bonnafous
A former chef and restaurateur for over a decade, Pascal has been an “all-terrain” trainer in cooking for 30 years. He appreciates human exchanges, gastronomic discovery and culinary mixing. He transmits his passion for cooking to a very diverse audience every day. The mixture of cultures, techniques and Asian products that he rubs shoulders regularly, naturally guide him towards the realization of fusion cuisine, rich in exotic flavours, powerful spices and explosive fresh herbs. He is now a senior lecturer in our partner University of Toulouse (France), as well has been granted the prestigious award of “Disciples of Escoffier”.
Jerome Ryon
Surrounded by a family passionate about cooking, including a brother who is a renowned pastry chef, Jérôme Ryon naturally pursued a hotel technician diploma, which he obtained in 1992. He found his true calling in a neighborhood restaurant in Ferney-Voltaire before joining La Rotonde under Philippe Gauvreau. In 2006, he took over as head chef at Barbacane, the restaurant of the Hôtel de la Cité in Carcassonne. This journey, spanning 25 years, is marked by his commitment to a cuisine rooted in principles, instinct, and seasonal ingredients.
Marc Viala
Marc Viala is a seasoned chef with a passion for culinary excellence. Hailing from France, he has honed his skills over the years, mastering the art of creating unforgettable dining experiences. With a commitment to quality and innovation, Viala consistently pushes the boundaries of traditional cuisine, delighting diners with his creative flair and meticulous attention to detail. Whether in the kitchen or at the helm of a culinary venture, Viala's dedication to his craft shines through, earning him a reputation as a respected figure in the world of gastronomy.
Thomas Ferfin
Originally from Lorraine, Thomas Fefin career began in Asia, working in Macau and Guangzhou, China, with Chef Antoine Perray. Returning to France in 2012, he joined the Epicure*** restaurant in Paris and later became assistant director of the two Michelin-starred Le Gabriel Restaurant in 2017.
Also in 2019, Fefin won the prestigious MOF award for “Maître d'Hôtel, du Service et des Arts de la Table ”.
In September 2020, he joined the École hôtelière de Lausanne (EHL) as a practical arts lecturer at the Berceau des Sens restaurant.
Jochen Kern
Chef Jochen Kern, a Swiss native, is the only Certified WACS (World Chefs Societies) Master Chef in Malaysia, working in many different countires across India, Singapore, Japan, and China.
He is a German culinary expert with more than 50 years of experience in the industry, having served many dignitaries such as Queen Elizabeth II, President Bill Clinton, Dr. M, King of Thailand, Sultan of Brunei and more.
Sameer Taneja
Sameer Taneja is a prominent chef known for his culinary expertise and innovative approach to Indian cuisine. With a distinguished career spanning many years, Taneja has honed his skills in various kitchens around the world, gaining experience and recognition for his unique culinary creations. He is celebrated for his ability to blend traditional Indian flavors with modern cooking techniques, creating dishes that are both flavorful and visually stunning. Taneja's passion for food and commitment to excellence have earned him a reputation as one of the top chefs in the industry, making him a sought-after figure in the culinary world.
Rikard Hult
Rikard Hult, originally from Sweden, has called Albi home for twenty years, captivated by France's charm and excellent produce. Alongside his partners Marc, head chef, and Guillaume, head sommelier, Hult prioritizes customer well-being in their downtown Albi restaurant. Advocating for simplicity and authentic flavors, he believes a great dining experience encompasses a warm welcome, pleasing ambiance, quality service, well-seasoned dishes, and fine wines. Hult sees a restaurant as a place where people feel comfortable and naturally return. Despite challenges like confinement, he remains dedicated to serving his customers.
Bruno Casassus
Bruno Casassus, born in southwest France, with a family background in hospitality, Bruno excelled in his studies and has since gained experience as a sommelier in acclaimed hotels and Michelin-starred restaurants in Scotland. He has conducted F&B excellence training programs and sommelier courses across various countries, including Thailand, Indonesia, Maldives, France, Mexico, Bahamas, Dominican Republic, Australia, Tahiti, Japan, China, and Malaysia with HTC in Asia. He is now F&B Director at HOTEL DE FRANCE AUCH since Sep 2010.He is also Meilleurs Ouvriers de France (MOF) Maître d'Hôtel, du Service et des Arts de la Table Issued by COET MOF in May 2019.
James Won
Chef James Won, honored as one of Asia's "50 Groundbreaking Gastronomes" by Tatler Philippines, leads Enfin, home to Asia's first Krug Chef's Table and Hennessy Salon, and Malaysia's only Krug Ambassade. Enfin offers a remarkable selection of rare single malts, wines, champagnes, and artisanal spirits, boasting one of the largest collections of single malts and artisanal gins. Committed to preserving food and culture, Chef Won prioritizes indigenous ingredients and techniques in his culinary ventures, collaborating with local producers and social enterprises to promote Malaysia's cuisine, culture, and diversity.
Francois Bourgon
Francois Bourgon a market developer with a business degree. He took over his father’s cheese dairy company in 2004 called Fromagerie Xavier and has honoured his legacy of tradition and know-how. Cheese-aging is a delicate and demanding craft which Francois has mastered to the point of being named Best Craftsman in France (Meilleur Ouvrier de France) in 2011. All his cheeses are made of raw milk only to preserve the original taste of the cheese. Francois works closely with different farms in France and age the cheese in his own cheese maturation cellar in Toulouse, South of France. He is still a businessman at heart. Francois has launched a subscription service for cheese boxes and a training centre focusing on wine, cheese and bread.
Jocelyn Deumié
Jocelyn Deumié is a highly regarded chef known for his culinary expertise and creative flair. With years of experience in the gastronomy industry, Deumié has established himself as a master in the art of cooking. He is celebrated for his innovative approach to cuisine, which combines traditional techniques with modern twists, resulting in dishes that are both flavorful and visually stunning. Deumié's dedication to his craft and his commitment to excellence have earned him a reputation as one of the top chefs in the culinary world.
Kevin Wong
Kevin, born in Port Klang, Malaysia, grew up savoring the flavors of his grandmother's cooking on Jalan Seroja street, enjoying dishes like otak-otak, gulai, and nasi ulam. With a culinary journey spanning 14 years across France, San Francisco, and Singapore, including a stint as head chef at Meta Restaurant Singapore, Kevin recently received the Forbes 30 Under 30 Asia award in Arts 2022. At Seroja, he blends his international culinary expertise with his love for Malay Archipelago flavors. The restaurant, named after the Malay word for the lotus flower, symbolizes unity in diversity, reflecting the harmony within the region's cultures.
Sébastien Aliprandi
With two decades of gastronomic expertise, Sébastien Aliprandi, a master restaurateur since 2017, presents inspired cuisine that prioritizes seasonality and local sourcing. His refined yet adventurous approach highlights the essence of each ingredient, featuring daring and sometimes unexpected combinations that are always expertly executed.
Cyril Cholley
Chef Cyril's career blends in-flight service with culinary expertise, offering a unique combination of exceptional customer service and precise cooking. Trained at the École Hôtelière de Marseille, he started as a cook before joining Corsairfly as a cabin crew member, where he honed his ability to manage complex situations and maintain excellence under pressure.
After returning to high-end gastronomy in Switzerland, Cyril refined his culinary techniques and gained expertise in kitchen management and luxury catering. Since 2019, as a Chef Instructor at a prestigious hotel school, he has trained students in advanced culinary skills and top-level customer service, aiming to shape the next generation of industry leaders.