Chef Instructor Cuisine
Chef Fabrice Debois was awarded a “Certificat d'Aptitude Professional (CAP)” in cuisine in 2002.
He began his career at the 2 Michelin-starred Lasserre restaurant and the 1 Michelin-starred La Table Hélène Darroze, before becoming sous-chef at the 1 Michelin-starred Relais de Sèvres restaurant.
From 2008 to 2011, Chef Fabrice Debois worked as sous-chef at the 4-star Hôtel Warwick, before becoming chef de cuisine of the restaurants at the 5-star Hôtel La Trémoille, where he remained until 2018.
From 2019 to 2023, he became a self-employed chef. This period enabled him to develop his ability to react quickly and his flexibility by working in a number of establishments.
In 2023, Fabrice Debois became cuisine chef at Petrossian, a restaurant dedicated to seafood specialities and caviar in particular.
His career path has led him to explore world cuisines, incorporating avant-garde techniques whilst continuing to respect the foundations of French cuisine.
Chef Fabrice Debois joined Le Cordon Bleu Paris team of Chef Instructors in 2024.
