Our Technical Director in Indonesia

For the first time, Chef Sébastien Lambert, Head Chef de Pâtisserie and Technical Director of Le Cordon Bleu New Zealand, conducted two demo sessions and workshops in Surabaya and Jakarta.

Attendees displaying their final dishes alongside Chef Sébastien.

These sessions offered attendees an exclusive opportunity to learn from his expertise and witness world-class culinary techniques in action. In addition to the workshops, Sébastien participated in several high-profile activities, including visits to local high schools, the Hospitality Expo, and meetings with key partners. Chef Sébastien's presence in Indonesia underscores Le Cordon Bleu New Zealand’s commitment to connecting with the global culinary community and inspiring the next generation of chefs and hospitality professionals.

Chef Sebastien with the Hub Indonesia team (left), Final plating of Nuage de yoghurt au fruit tropicaux, 
taught during Sébastien’s workshop (right).
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During his visit Sebastien had the opportunity to attend the annual 2024 Indonesia Alumni Gathering. Held on November 11th at Crio Restaurant in Jakarta, owned and operated by an Indonesian Le Cordon Bleu alumnus. The event brought together over 60 attendees from across Indonesia, including 12 Le Cordon Bleu New Zealand alumni, who had the chance to reconnect with Chef Sebastien and share updates on their current business ventures.

Images from the 2024 Annual Indonesian Alumni Gathering.

Hub Indonesia boasts one of the most active and closely connected alumni networks, enabling the team to successfully organise and deliver numerous demo sessions, seminars, workshops, info sessions, and group/individual consultations throughout the year on behalf of all Le Cordon Bleu Institutes.

It was a pleasure to deepen our collaboration with our international Le Cordon Bleu family, we are looking forward to welcoming members of Hub Indonesia’s team to our Wellington campus in 2025.