OUR TEAM

Our team of Chefs, Consultants and Teachers are both Foreigners and Thais nationals but all experimented professionals from various different background such as 5 star hotel business, reputable restaurants, export business, pastry school owner etc… Mostly with intensive international journey and exposed to many techniques and cultures.

OUR CHEFS

Mr. Lionel Raiffort, Ex. Pastry Chef and Head Master
Lionel, who has lived in Thailand for more than twenty six years, holds a European Master Pastry Chef Diploma, is a life member of the “Association Ouvrière des Compagnons du Devoir du Tour de France” and is co-author of the award winning pastry book, “Dessert au Creux de L’Assiette”. Lionel has acquired a great diversity of professional experience and qualifications around the world as Pastry-Chef and Executive Chef on board cruise ships and at five star hotel groups such as Sofitel, Meridien and Dusit. Lionel has taught and trained staff for Sheraton, Meridien, Centara and Westin Hotels and is consultant for select food companies and the Mae Fah Luang (Royal Project of Chiang Rai). Lionel was the main organiser of the National Chocolate Competition in Bangkok and has participated as a jury member for many international food competition categories in Bangkok and Phuket.

คุณ จุรีย์พรรณ พระเทพ, "Ying", Artist
After graduating from Pochang Art School in Bangkok, Ying began her career selling her art works, including Chinese ink drawings on glass and paintings, as well as designing jewelry. When Ying arrived in Phuket in 2003 she was determined to develop her passion for art using the famous Phuket batik techniques. Ying also produced special decorative works for private companies such as huge foam carvings, fresco clothing and flower arrangements, etc. Since Ying and Lionel married they have been sharing their passion for art and food by passing on their knowledge to others after opening the “Phuket Cooking Academy”, the first and only fully accredited Thai, European and Pastry Cooking School in Phuket, adjoining the guest residence “Baan Mae Ying”, which accommodates their international patrons.

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​OUR CONSULTANTS

Tawatchai, Ex.Pastry Chef & Pastry School Owner of our sister Operation in Bangkok.
Thawatchai start working from the age of 13 years (Home-made dessert), and he started to work in Thai hotels pastry department right after school graduation. From the Dusit Resort 5 star hotel in Pattaya, he joined the Novotel chain and got appointed Pastry chef for the Accor group in Mandalay (Burma). Tawatchai left South East Asia for working in Florida (United States), in France and become teacher at the National "Instituto culinario de Mexico" (Culinary Institution of Mexico) . Back to France, Tawatchai worked in various pastry shops, restaurants and end-up in a well-known 3 Michelin star restaurant. After living abroad for many years, Tawatchai  decided to comeback to Thailand in 2006 and open a pastry school in Bangkok. Open for the last 5 years the school becomes very famous for the cakes and chocolate lover of Thailand.​

Mr. Eric Lamiraux, executif Chef and Manager.
Chef Eric Lamiraux was born in 1964 in Lyon (France). His passion for food was inherited from his mother who was a “Cordon Bleu” at home. At the age of 16, Eric decided to learn “how to cook"; After 3 years studying at the Grenoble Catering School for a Bachelor Degree and then 2 additional years at the famous "Mederic" Paris Catering School for a Master Degree, his culinary experience make him travel around Europe and finally end-up in Tahiti for his military Service. Gaining management skills during his "Cafeteria" supervision training, Mister Eric becomes Teacher in a Culinary Professional School, until he decided to move to South East Asia. In Thailand since 1993, Eric always worked in Hotels and Restaurants as Executive Chef and Manager, going from Pattaya, Rayong, Bangkok, Kho Samui & Phuket.​

Mr. Francois Tatte, Ex Pastry Chef & Ex Chef.
François holds a Master Pastry Chef Diploma, is life member of the "Association Ouvrière des Compagnons du Devoir du Tour de France" and co-author of the pastry award winning book, “Dessert au Creux de L’Assiette”. After leaving France, François worked on a cruise ship and then in Luxembourg in a 2 Michelin Stars Restaurant, before moving to wider horizons such as Tanzania, China, South Korea and Thailand with Accor group, Hilton, Le Royal Meridien and Intercontinental group and was part of many taskforce teams including the opening of Le Meridien Tahiti, Le Meridien Taipei, the Inter Continental Singapore and the Intercontinental Phnom Penh. François started his career as Executive Pastry Chef, then he became Executive Chef in 2007 until he decided to join for good his own chocolate factory created in 2003.​

Yawadee Sintuprama, International Business Expert.
After being graduated  in Finance and accounting at the prestigious Chulalangkorn University Khun Yawadee moved to the business world and start her career by working in private companies and become Marketing Manager for a famous industrial company. Then khun Yawadee open her own export company (E.M.C.A) by exporting in over 15 countries: dry flowers and others decorative items. She was the founder and president of "Gift and Decorative Business Association". Later on Khun Yawadee got involved in numerous government tasks such as, selecting and judging companies for the Prime Minister Export Award, selecting top best OTOP community project etc... She is working very closely with different ministries trying to promote Thailand's export. Also consultant for various companies and organizations, she is giving lectures on business development technics and strategies.​