Your recipe for success

The perfect blend of entrepreneurship and culinary skills to create your ideal education.
Your culinary school:
Culinary Arts Academy Switzerland

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Culinary Arts Academy Switzerland
The perfect pairing

Culinary Arts & Entrepreneurship.
Graduates will master the art of cooking and acquire the tools to become an entrepreneur in the world of culinary arts.

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Culinary Arts Academy Switzerland
Discover our specialisation

A 4 to 6-month paid internship to perfect your skills in Swiss Pastry & Chocolate Arts.
Culinary school in Europe: Culinary Arts Academy

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Culinary Arts Academy Switzerland
Cater to your career

Bachelor degree in Culinary Arts and Master of International Business (MIB) in Culinary Management are available at Culinary Arts Academy Switzerland.

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Culinary Arts Academy Switzerland
Join our culinary family!

An international career in culinary arts and gastronomy?
Kick-start your career with our education in the art and science of cooking.

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Culinary Arts Academy Switzerland

Your Team

Meet the chef instructors guiding you every step of the way alongside the academic staff

Under the guidance of...

With Lucerne under the guidance of Academic Dean Birgit Black (Ph.D) and Tanja Florenthal as Academic Director in Le Bouveret, the smooth running of the two campuses is thanks to the Culinary, Academic and Operations management teams. 

Overseeing both campuses is our Executive Academic Director, Dolunay Arslan Süess, who also oversees the César Ritz Colleges Switzerland. As Director for both schools, her role is to ensure the two schools work in close collaboration to provide the ultimate learning environment. These joint resources and shared campus facilities allow students to replicate real-life working conditions with team coordination on a regular basis. 

Under the guidance of Alain Muller, Programme Manager, the Chef Instructors will be with you every step of the way, helping you to hone your skills in the kitchen:

Roger Moulin: Executive Chef, Le Bouveret Campus

Professional Experience

Chef Roger Moulin comes straight from the industry where he gained huge experience, managing a large brigade of chefs as executive chef in different four and five-star hotels in Switzerland and abroad. He joined the Culinary Arts Academy Switzerland in November 2013.

My Role at the Culinary Arts Academy Switzerland

"I am looking forward to sharing my international culinary experience with young passionate students starting their studies at the Culinary Arts Academy Switzerland. My role at the Academy also includes the planning of menus, purchasing, food production and distribution."

 


Patrick Diethelm: Executive Chef Instructor, Lucerne Campus

Professional Experience

Chef Diethelm founded the European Culinary Arts Center at DCT in 1997 following a distinguished career that took him around the world. He has worked in many prestigious hotels and restaurants and has a long list of awards and achievements to his name. As a mentor and chef, one of his finest moments was in 2004 when he won the title of ʻOlympic Champion’ with three gold medals at the Culinary Olympics in Germany as coach of the Swiss Junior Culinary Team.

Chef Diethelm continues to be involved in the training of future industry leaders through his work at the Culinary Arts Academy Switzerland, as head training instructor of the Swiss Chef's Society for higher education and in his role as a member of the Educational Committee for the World Association of Chefs Societies (WACS).

My Role at the Culinary Arts Academy Switzerland

"My role is as an educator, culinary mentor and chef with great passion, patience and professional pride! I am proud to have trained and guided over 1,000 culinary students from more than 45 nations, sharing with them my passion for food and our incredible industry, at one of the best culinary schools!"

Qualifications

  • Federal Chef’s Diploma, Switzerland
  • CHE – Certified Hospitality Educator, American Hotel and Lodging Association
  • Swiss Federal Certificate of Higher Vocational Education and Training

Memberships and Affiliations

  • Disciples d'Auguste Escoffier Suisse
  • Honorary Member of American Academy of Chefs
  • Honorary Member of World Association of Chefs Society
  • Member of Nestlé ʻChefs Table’ Switzerland
  • Member of Eurotoque Suisse
  • Vatel Club ʻAmitié Gastronomique François Vatel’, Luxembourg
  • Member of Slow Food Switzerland

 


Urs Frey: Chef Instructor, Lucerne Campus

Professional Experience

With his Swiss Chef qualifications in pocket, Chef Frey moved to Canada where he worked in many roles both in restaurants and hotels and in the corporate world. As a consultant to the restaurant industry, he shared his valuable experience with others and was for several years the corporate chef for the Swiss Cheese Association. He returned to Switzerland in 1991 and joined the team at the DCT European Culinary Arts Center the same year.

My Role at the Culinary Arts Academy Switzerland

"As a chef instructor at one of the top culinary schools, I teach classes in the Foundation of European Cuisine. This includes both theoretical and practical modules. It is a pleasure for me to meet students when they arrive and to share my enthusiasm for culinary arts with the talent of tomorrow."

Qualifications

  • Federal Chef’s Diploma, Switzerland
  • Bachelor of Business, Business School of Switzerland, Lucerne

Memberships and Affiliations

  • Swiss Chef’s Association
  • Hotel Gastro Union
  • Board member of Slow Food Switzerland
  • Pro Specie Rara

 


Urs Schneiter: Pastry Chef Instructor, Le Bouveret Campus

Professional Experience

Chef Schneiter joined César Ritz Colleges in 2007 after a career which took him from Switzerland to Canada, Kuwait and the Philippines working for several prestigious hotel chains. He has also managed his own restaurant in Switzerland, an invaluable experience that he shares with students.

My Role at the Culinary Arts Academy Switzerland

"I have an exciting role as a lecturer teaching students the skills in kitchen and specialised courses in pastry and baking. It is a pleasure for me to teach at the Culinary Arts Academy Switzerland and I'm always inspired by the fresh ideas and enthusiasm of my students."

Qualifications

  • Federal Certificate of Proficiency, Chef and Pastry Chef, Switzerland
  • Certificate in Service, Hotel School of Lucerne, Switzerland

Memberships and Affiliations

  • La Toque Blanche International
  • Canadian Culinary Federation
  • Swiss Riviera Chefs’ Association

 


Cortland Warren: Chef Instructor, Le Bouveret Campus

Professional Experience

After graduating from the Santa Barbara City College, Chef Warren spent more than 20 years working and gaining experience at some of the best addresses on the Californian coast. After furthering his studies at César Ritz Colleges, he began working as a lecturer in 2002.

My Role at the Culinary Arts Academy Switzerland

"There are many facets to the role of a chef and I teach students many of the background skills they will need including; hygiene, sanitation, kitchen management as well as culinary practical classes. It is really rewarding taking students who are real beginners and seeing them graduate as qualified and highly trained professionals."

Qualifications

  • Culinary Arts Certificate, Santa Barbara City College, USA
  • Diploma, Swiss Hospitality Management, César Ritz Colleges, Switzerland

Memberships and Affiliations

  • World Association of Chefs Societies
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