Welcome Our New Boulangerie Chef Instructor

LE CORDON BLEU MALAYSIA

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.

Click here for more information about our bakery programmes or email us at malaysia@cordonbleu.edu