After completing City and Guilds cookery training, Chef Paul Dicken spent 10 years building his career in England, before venturing to New Zealand to work as a chef at some of Wellington's most awarded fine dining restaurants including The White House and Icon Restaurant. In 2000 he opened his own bistro - Trafalgar Square, as the Head Chef he won many awards for his use of beef and lamb. The bistro was also recognised as a category finalist in the 2000 Corbans Wine and Food Challenge Awards.

Francis Motta | Chef de Cuisine

As a young child, Chef Francis Motta learned the importance of quality produce. Both of his parents were in the farming industry, specifically poultry, dairy and as you would expect from the French, Champagne. Growing up in a household that celebrated food and wine enhanced his interest in the culinary arts. After over 35 years of experience in the Hospitality industry, he realized why he chose this career path. "It’s the relationship that you build with your guest through the "art de recevoir"(The art of receiving). For me, being a chef-hotelier is not only a career, it is a lifelong passion".

Thomas Holleaux | Chef de Pâtisserie

Born in Paris, Chef Thomas Holleaux started his career as a Baker, at “Le Grillon D’Auteuil” where he learned the art of French baking. He developed his pâtisserie skills further by working at Gérard Mulot, a prestigious Parisian Pâtisserie located in Paris. Being constantly pushed by his curiosity he furthered his skills as a Baker & Pâtisserie Chef in The Michelin star restaurant Bastide de Capelongue in France. At present, he works as a Pâtisserie Chef lecturer; sharing his expert knowledge & skills with budding chefs. Thomas explained that "when you are starting your Pâtisserie career you should always learn the foundation from experts, this, in turn, will give you a passport to success!"

Michel Rocton | Chef de Pâtisserie

Chef Michel Rocton grew up in the Loire Valley, where his father owned a pastry shop. His career began there at the age of 6 helping the family business unmould chocolate Santas. At 17 he passed the Certificate d’aptitude Professional and moved to Paris to work in a luxury pastry shop and furthered his education. He then moved to England, the Caribbean, the Middle East and New Zealand. During his travels, he had the opportunity to cook for influential people including Prince Andrew, Margaret Thatcher, Bill Clinton & many more. He also operated his own company in St. Lucia in the Caribbean running a bistro which supplied high-end hotels and restaurants with baked goods.

Vincent Boudet | Chef de Cuisine

Vincent Boudet grew up in Cahors in France and after graduating from his Baccalaureat he completed his Certificat d’aptitude Professional specialising in Cuisine. Vincent has traveled extensively and worked in over seven countries globally. His continued interest in Gastronomy and Oenology and his involvement in a wide variety of fine dining restaurants has enabled him to enjoy a successful career in his chosen profession. All his skills and profound knowledge are evident in the level of instruction he brings alive in our learning environment. He has embarked on what we hope will be an exciting and fulfilling career at Le Cordon Bleu.

Evan Michelson | Chef de Cuisine

Evan became interested in education within the Culinary Arts when he accepted an opportunity to teach foundational cookery classes at The New Zealand School of Food and Wine in Christchurch. Over time, he further developed his teaching practices with international students at the Cornell Education Group in Auckland, and most recently, at the Western Institute of Technology in Taranaki. Not only does he see his role at Le Cordon Bleu New Zealand as a wonderful opportunity to integrate his skills and experiences as a chef and lecturer – but also to develop his knowledge and appreciation of the French Culinary Arts.

David Burton MA | Lecturer

Qualifications: Master of Arts in Sociology (University of Canterbury), Bachelor of Arts, A life time’s experience as a chef and food writer.

Career Highlights: 2012: appointed lecturer for the Bachelor of Culinary Arts and Business degree course, Le Cordon Bleu New Zealand Culinary Institute. August 29, 2015: witnessed the end of a three year journey , when  the first cohort of students graduated with their BCAB degree. 2004: appointed Senior Features Writer, Cuisine magazine. 2000 –2002 winning four Gourmand World Cookbook Awards for French Colonial Cookery (Faber & Faber, London) and its French translation, La Cuisine Coloniale (Hachette, Paris).1993: the critical reception in Britain for my fifth book, The Raj At Table: A Culinary History of the British In India (Faber & Faber, London).

Why Le Cordon Bleu? "It is the most prestigious culinary school in the world, and because I am both a  Francophile and an admirer of the culinary cultures of Asia."