Directeur-Adjoint des Arts Culinaires - Responsable du Département Pâtisserie-Boulangerie
Originally from Antibes, Fabrice Danniel is a pastry chef who earned his CAP diploma in 1985. He built his career in prestigious restaurants in France, notably at the Hôtel Martinez in Cannes and several renowned Parisian establishments, before pursuing an international career in Switzerland, Lebanon, Egypt, and Qatar.
In 2003, he joined Le Cordon Bleu Paris as a Chef Instructor and contributed to the school’s international expansion, notably during the pre-opening of Le Cordon Bleu Dusit in Bangkok. A finalist in the Un des Meilleurs Ouvriers de France competition in 2018, he is now Vice Director of Culinary Arts and Head of the Pastry Department at Le Cordon Bleu Paris.
