Responsable Boulangerie - Chef Enseignant Boulangerie
Holding a CAP diploma, Chef Hoël began his career in several establishments in France before pursuing an international path within prestigious houses in London, Bermuda, and Amsterdam. He later opened his own bakery in northern France and earned his master artisan baker diploma from the Lille Chamber of Trades.
From 2010 onward, he turned to teaching, training for several years in bakery, pastry, and chocolate-making in France and Belgium. A participant in major professional competitions, including the Coupe Louis Lesaffre and the Coupe de France de la Boulangerie, he joined the team of Chef Instructors at Le Cordon Bleu Paris in 2016.
