Chef Stéphane Frelon was born in Tours, France and obtained his first professional chef qualification in 1992. He then proceeded to get the Bachelor’s degree on vocational training in Université du Québec à Montréal (UQAM), Canada in 2015.

Stephane started his professional career as a cook apprentice as early as 1990 at Hotel-Restaurant <Le Prieué> in Nouzilly, France. Then, he was the executive chef and manager in several restaurants such as Restaurant -Brasserie <A L’Aventure> in Montréal, Canada, Restaurant Gastronomique <La Fourchette> in Brighton, England, Restaurant Italian Fine Dining <Leones> in Hove, England and Restaurant French Fine dining <Victor’s> in Brighton, England in between 1997 - 2013 before started his teaching career in serveral institution and college all over Canada as a cuisine chef instructor. To pursue his passion in cooking, he also opened his own restaurant, <Le diable O’Thym> and <Le Diable D’Thym> back in France.

Wishing to impart his skills and experience to the younger generation, he decided to join the Le Cordon Bleu family as a cuisine chef instructor for 4 years. He was aiming to travel to Asia to learn more about the ingredients and an opportunity arises to fill up a vacancy in Le Cordon Bleu Malaysia, he was transfered from the Ottawa school to the Malaysia school as Executive Chef and Cuisine Chef Instructor since 2019.

---

 

Chef Thierry was born in France, Normandy. He always had a passion for bakery and patisserie and a talent in the Art of Pastry

He started his apprenticeship as a baker, Patissier, chocolatier and confiseur in Normandy well-known for the fresh cream, milk product, cheese and apple.

Thierry Lerallu from an early age showed his predisposition for his job and was rewarded repeatedly as the best apprentice in various specialties; from the bakery to patisserie, He remains unbeatable and comprehensive.

After receiving his Diploma from CFA, Alencon France he ventured out to see the world and had set foot in Malaysia in the early nineties where he worked for several 5 star international hotels. It was in Malaysia where he discovered the Malaysian, Chinese and Indian cuisine.

After having worked in Malaysia for several years, his addiction to travel took him to Seoul in South Korea where he become an executive pastry chef in a 5 star hotel and he will open few “salon de the” on behalf of the company.

In 2003 he joined Constance hotel and Constance Academy and Mauritius IVTB in Mauritius whereby he had shared his professional knowledge with young Mauritian apprentices where he trains via an intensive Pâtisserie programme. He had also adapt all its techniques for high-flying fun at workshops conducted with Mini-chefs, and guests of the hotel.

His skills with baking, sugar and chocolate art had brought him much recognition in the yearly Bernard Loiseau Culinary Festival in Mauritius and they depended heavily on his talent for beautiful creations and desserts which made such a distinction and were highly regarded and appreciated by both participants and renowned guests.

With his numerous years in the industry starting in France and eventually all over the world, his appointment as Head of Pastry Chef at the Sunway Le Cordon Bleu did bring the patisserie programme to great heights in Malaysia and South East Asia. He subsequently joined the Le Cordon Bleu School in Seoul Korea but have returned to the Malaysia school as Pastry and Bakery Chef Instructor to commence our Boulangerie Programme

He is well loved by students and colleagues and is very patient in imparting the pastry arts skills to all who learnt after him.

Chef Sarju has recently join Le Cordon Bleu Malaysia. Being an alumnus, he studied and graduated at Le Cordon Bleu London in 2010, Chef Sarju did his apprenticeship at the famous Ritz Carlton Hotel in London which is one of the most prestigious hotels in the world. Chef Sarju then went on to work at the Dorchester collection, opening the chic 45 Park Lane in 2011 hosting the world-famous chef Wolfgang Puck’s first restaurant in Europe. Moving on to work at Brassiere Zedel, a tradition French brassiere holding up 1200 covers per day serving favorite French classics.

In 2013 Chef Sarju joined the prestigious and exclusive hotel The Berkeley in London’s Knightsbridge location. Whilst working at The Berkeley Chef Sarju began competing in local pastry competitions winning several awards including, best Chocolate Showpiece and Petit Fours as well as Entremet competitions. He worked at The Langham Hotel and also the oldest hotel in London, Brown’s Hotel by Rocco Forte where he reinvented the afternoon tea and pastry department focusing on modern trends and entertaining guests with sweet delights.

In 2016 Chef Sarju joined Classic Fine Foods UK as Assistant Pastry Chef at The Taste Lab, for three years he ran the Lab with Denis Drame MCA (Master of Culinary Arts). He hosted several guest chefs for workshops and demonstrations as well as teaching his own classes for professional chefs. He also worked with numerous suppliers and manufacturers on research and development for new ingredients and products. During his time at The Taste Lab, Chef Sarju competed at the UK Pastry Open and came up tops at the Chocolate Category which secured his place as the Chocolate Candidate to represent the United Kingdom in the Coupe du Monde de la Patisserie 2019 where the UK team was placed 5th in the Coupe du Monde de la Patisserie, highest ever ranking for United Kingdom, whilst he won special prizes for best Sugar Display and Eco Responsible, scoring 2nd highest on all artistic work and overall buffet. Chef Sarju then joined Le Cordon Bleu Malaysia in September 2019.

Chef Frédéric Oger, was brought up in the Loire Valley, France by his family of wine connoisseurs. Instead of making a career in the wine business, he found his passion in pastry at a very young age of 6 years old. His passion took a more serious turn when he started his apprenticeship program with the Association of Maison des Compagnons du Tour de France, the oldest establishment in France recognized by UNESCO. With them, he worked with various well-known pastry shops, chocolatiers and bakeries around France and Belgium, setting a strong foundation in the pastry arts.

At 21 years old, he travelled to England and exposed himself to fine dining restaurants working with Michelin starred chefs and reaching the position of Head Pastry Chef at the age of 24 with Michael Caines restaurant. He continued his travels to the Maldives and Middle East where he worked as Executive Pastry Chef in various 5-star luxury hotels and resorts such as Hilton now (known as Conrad) and assisted in the opening of a few hotels under the Rotana Group, the largest chain of hotels in the UAE.

Always wanting to share his experiences with a larger audience, Chef Frédéric continued his career in teaching as the Director of Pastry Arts with the Academy of Pastry Arts in Malaysia for 4 years, further enhancing his skills under various MOFs (Meilleur Ouvrier de France). This ignite his passion in teaching and chef finally found where he belongs, by opening his own pastry school where he managed for 10 years with the aim to offer the finest pastries and education to all who seeks to hone their culinary skills. Due to the pandemic, he had to close the school to continue his deep desire to impart his pastry. Chef Frédéric then joined Le Cordon Bleu Malaysia in September 2022 as pastry chef instructor.

---

 

Chef Damien’s passion for the art of baking and pastry began in 1999, sparking a lifelong dedication to mastering his craft. He earned his first Pastry diploma in 2001 after three years of hands-on experience at a prestigious pastry company in his hometown of Agen, France. Chef Damien’s drive for excellence led him to pursue further specialization, earning not one, but 2 diplomas in Bakery.

Throughout his career, Chef Damien had the privilege of working alongside some of the best in the industry. In Paris, he honed his skills under the mentorship of Meilleur Ouvrier de France (MOF) Boris Portolan. His career flourished, leading him to contribute his talents at two renowned pastry companies in the culinary capital of the world.

In 2014, Chef Damien embraced an exciting new challenge, moving to New York as a consultant, collaborating with another MOF, Remi Coste, to elevate pastry standards in the United States. Driven by a passion for sharing French gastronomic culture globally, he later ventured to Asia, continuing his journey to promote French culinary traditions on the international stage.

Since 2018, Chef Damien has been offering masterclasses in Bakery at Le Cordon Bleu Shanghai, where he shares his wealth of knowledge with aspiring chefs. His commitment to craftsmanship and education led to his integral role within the Le Cordon Bleu International Chef team, inspiring the next generation of bakers and pastry chefs.

Chef Damien now joins Le Cordon Bleu Malaysia as the Boulangerie Chef Instructor, where he continues to impart his expertise and passion for baking to students.

---