Meet Our Chefs

The Master Chefs of Le Cordon Bleu-Sookmyung Academy are from Le Cordon Bleu International, who are all experts in the industry with advanced knowledge and experiences in 5 star Hotels or restaurants.

Sébastien DE MASSARD, Executive Chef Chef Sébastien de Massard is a veteran chef who has been in charge of international cuisine classes at L’ecole Ferrandi for last 18 years. During the years of studying at L’ecole Ferrandi, he learned cuisine from Chef Matthieu Vianney, Chef Ghislaine Arabian of Ledoyen, a two star Michelin restaurant, who has been well-known as a star chef of French TV show “Top Chef”. While working at Arpège in France, Chef Massard participated in Cuisine Competition “Iron Chef” held in Kyoto with Chef Alain Passard. After moving to Ireland, he build his career at Hotel Clarence, The Morels, and Michelin one-star restaurant, Peacock Alley and one-star restaurant, The Commons. Later on, he decided to dedicate himself to culinary education which made him to start working at L’ecole Ferrandi. Le Cordon Bleu-Sookmyung is welcoming Chef Sébastien de Massard, a professional chef in culinary education joining Academy from the fall in 2019.

Patrick FOURNÈS, Cuisine Chef Originally from the South-West of France, Chef Patrick Fournès understood from an early age that culinary world would be his field of expertise. Studying to get solid, and classic French Cuisine & Pastry certificates, eager to learn to improve his skills, he worked in all four corners of France where he learned about regional specialties, in 1 & 2 Michelin stars restaurants, in high-end pastry shops and in landmarks properties. The opening of EEC in Europe made it easier for the young chefs at the time to get away from home, therefore Switzerland and UK were his first destinations. Asia was next, with Hong Kong, followed by Indonesia, the Philippines, Vietnam, and Thailand. North Africa and the Middle East were also different destinations, offering a range of rich cuisine and cultures with Morocco, then Egypt and the UAE. Along the way, he was trained to be an Executive Chef, leading up to 150 chefs, managing more than 10 outlets, or 2 properties, all working for 5-star hotel brands such as the Mandarin Oriental, the Shangri-La, the InterContinental, The Dorchester and the Hilton to name a few. For the last 5 years, he spent valuable time gaining knowledge on food sciences such as nutrition, dietetics, gluten-free, paired with health & wellness being, weight control and diabetes. With the opportunity to join Le Cordon Bleu in Thailand, in 2019, currently moving to Korea, he is now dedicated to teaching and passing on his knowledge to younger generations of culinary experts.

Martin DUCOUT, Pâtisserie Chef No one in his family, nor in his entourage predestinated Chef Martin Ducout to become so passionate for pastry, except his appreciation and curiosity for new flavors. At only 14 years old, he chose the demanding and formative path of an apprenticeship in an artisanal pastry shop in Hossegor and in the prestigious hotel du Palais in Biarritz. He obtained several diplomas such as CAP, MC and BTM. During these years he participated in multiple competitions that made him compete against other professionals and develop his creativity. Best apprentice of Aquitaine, finalist for the best apprentice of France, 1st place for the artistic piece in sugar at Romorantin, bronze medal in the regional Olympiads, 4th place in the French cup for young chocolatiers and confectioners. He continues his career in beautiful establishments including the Trianon Palace in Versailles and the Ecole du Grand Chocolat Valhrona in Tain l’Hermitage. Then he wanted to discover other approaches, other countries. In Canada, he participated in the opening of two pastry shops. In Japan, for almost three years, he worked in an Alain Ducasse’s Two-star Michelin establishment and also in an ice cream shop. He then spent 3 years at Le Cordon Bleu Madrid in Spain. Finally, he came to South Korea to participate in the opening of one of the largest hotels in Asia, the Grand Hyatt in Jeju. He is now in Seoul, back at Le Cordon Bleu-Sookmyung Academy to do what he has always loved, sharing and passing on his passion for pastry.

Alex RUFFINONI, Pâtisserie Chef Chef Alex Ruffinoni from Franche Comté of France, entered the world of pastry in his early age. He acquired diplomas after finishing his education in Vesoul at a shop which was run as a family business and also at Relais Dessert. Then he went to Paris to train the technique of pastry by joining prestigious shops like Pierre Hermé and Fauchon. Finally, he has chosen to go abroad to fulfill his passion and spirit of inquiry on pastry and human beings. After working at La Samanna in the Caribbean which is a 5-star hotel, he moved to the Le Cordon Bleu Thailand Campus as a pastry chef and worked for 3 years. Later, he worked as an executive chef at Centara Hotel in charge of R&D in Bangkok and established a consulting company to meet the numerous needs of Asian companies. After returning to France due to the pandemic, he worked as a production management chef at an R&D company located in Bézier. Finally, he decided to join Fauchon, started working as a Senior Pastry Chef at the École Fauchon Paris in Rouen and served as a R&D Chef of Fauchon Paris & International and a Trainer Chef for Fauchon shops opening abroad. He now joins us to share his rich experience and pass on his know-how to our students at Le Cordon Bleu-Sookmyung Academy.

Arnaud CADORET, Pâtisserie Chef Born in Normandy to baker and chef grandparents, Arnaud knew from an early age that he wanted to be a pastry chef. Naturally, he pursued an apprenticeship in pastry in Caen, Normandy. From there, he moved to Paris to work at Dalloyau, a member of Relais Desserts, where he learned from some of the best in the industry. His desire to explore new horizons took him to England and later to Luxembourg, where he joined the esteemed Maison Oberweis, also a Relais Desserts member, and was in charge of creating high-end pastry pieces. Building on this rich experience, he turned to teaching, joining the French National Baking and Pastry Institute (INBP) as a traveling pastry instructor, sharing his passion across France. This first teaching experience was followed by a second one at the Valrhona school, before he embarked on his first journey to South Korea. He also conducted demonstrations across Asia for renowned French companies such as Les Vergers Boiron, Chocolaterie Weiss, and Silikomart. With a growing desire to start his own business, he returned to Europe. He became a Pastry Chef Instructor at the prestigious Ecole Hôtelière de Lausanne in Switzerland, where he further developed his entrepreneurial project. After returning to France, he settled in Nantes, where he took over a bakery-pastry shop before eventually launching his own chocolate business. To prepare for a return to teaching, he earned a Master’s Certificate in Pastry and Bakery. In 2024, he decided to return to South Korea to teach his passion at Le Cordon Bleu-Sookmyung Academy, in a sense “coming full circle”.

Alexis LEBON, Boulangerie Chef Alexis Lebon started to knead doughs at the age of 15. Since then, nothing has stopped him. He honed his skill in Brittany, where he is originally from. He was trained by his mentor Mr. Sylvain Herviaux who distilled in him the value of diligence, rigor, and the quality that stems from a work well done, but above all, passion. After gaining experiences in the kitchen and holding managerial positions in bakeries, he chose to explore the world. With an appetite to discover and learn more, he ventured to Canada, Norway, and then Bulgaria. In these countries he learned to use the Astrié mill and flours different from those used in France. His intense passion and his desire for exchange and sharing led him to join the Association of Ambassadors of Bread. With a novel approach to baking, creating beautiful products with strict emphasis on nutritional and gustatory quality of the bread, Alexis, through his diverse experiences and numerous encounters, developed his own vision on baking, with an acute sense for creativity and perfection.