Technical Director & Cuisine Chef Instructor
Cuisine Chef Instructor
Creativity and determination have always been the earmarks of Chef Sylvain Dubreau’s career.
Upon gaining his professional certi cates from the Centre de Formation d’Apprentissage in St. Germain de Lesignan in 1991, Chef Sylvain spent fourteen years honing his craft and mastering the arts of French cuisine at the Grandes Maisons area in Paris, where many Michelin-starred restaurants and hotels are located, including 3 Michelin-star La Tour d’Argent, 2 Michelin-star Les Ambassadeurs, 1 Michelin-star Prunier and the world-renowned 2 Michelin-star Hotel de Crillion.
His world travels began at the Michelin-star La Melazane by Gourmard restaurant at the Hilton Resort in Mauritius in 2004, before moving on to spend 5 years at world-famous Lotte Hotel in Seoul, South Korea.
Keen to experience the challenges of restaurant-ownership for himself, he then moved to Japan, where he established his own ultra-exclusive 17-seats French ne dining restaurant, the Sucre-en-Rose.
Always on the hunt for new challenges, Chef Sylvain has now joined Le Cordon Bleu Malaysia as Chef Cuisine Instructor and looks forward to sharing his journey with his students.