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.

Roland HINNI, Cuisine Chef With 40 years of career, Chef Roland Hinni is well known as a Master Chef with working experiences at numerous deluxe hotels like Westin Hotel, Shilla Hotel, Hyatt Hotel and Ritz Carlton as an executive chef. After majoring in Cuisine and Hotel Management in Switzerland, he started building his career at the world class Hotels and Restaurants in Philippines, Egypt and UAE. He was one of the opening members and the Executive Chef of the Ritz Carlton Hotel, Seoul, leading the restaurants and the culinary team to success. He has an outstanding career not only as an opening trainer of Ritz Carlton Hotel, Japan but also as an award winner and a panel member of international culinary competitions. He now he joined Le Cordon Bleu Sookmyung Academy to spread his culinary expertise into a systematic curriculum of Le Cordon Bleu passing the legacy into the hands of Korean students.

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.

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.