Chef Instructor Cuisine
Chef Thierry Couchot Terral obtained a Certificat d'Aptitude Professionnelle (CAP) and a Brevet d'Études Professionnelles (BEP) in cuisine in 1981. He began his career as personal chef to an army general in Paris.
Chef Couchot Terral went on to gain experience in several prestigious establishments, including the Hôtel Bristol and the Hôtel Royal Monceau.
In 1993, he decided to broaden his culinary horizons and worked for four years as executive chef for Norwegian Cruise Line in Florida and in several restaurants in Chicago before becoming executive sous chef at the Four Seasons Hotel, Mexico City.
From 2000 to 2010, Chef Couchot Terral worked as a chef instructor at the Culinary Institute of Mexico. He continued his teaching career at various establishments in Mexico, including the University of Oaxaca Anahuac - Le Cordon Bleu, the Swiss Institute of Culinary Arts and Hospitality, the Autonomous University of Puebla and the Culinary School of Cessa Mexico.
From 2019 to 2023, he worked as executive chef at the Fiesta Americana Hermosillo hotel.
Upon his return to France, Chef Thierry Couchot Terral took up the position of cuisine chef at the Pavillon Henri IV in Saint-Germain-en-Laye and at the Grand Hôtel Intercontinental in Paris.
Chef Couchot Terral is a member of the Académie Culinaire de France and takes part in numerous culinary competitions as a jury member.
Chef Thierry Couchot Terral joined Le Cordon Bleu Paris team of Chef Instructors in 2024.
