Faculty

Before joining César Ritz Colleges in 1994, Chef Alain Müller worked both in Canada and Switzerland. He has played a key role in making Culinary Arts Academy the success it is today. He is passionate about helping students combine their culinary skills with business acumen to become successful culinary entrepreneurs.

Mr. Anton Mosimann OBE is a world-renowned, Michelin-starred Swiss chef, lauded for his revolutionary cuisine naturelle and beloved by royalty, dignitaries and celebrities. At 28, he became the youngest person ever to hold the position of maître chef des cuisines at London's Dorchester Hotel and has since continued to defy expectations and forge his own path, establishing a private dining club and his own catering company. In 2004, he was awarded Most Excellent Order of the British Empire for his services in the tourism and food industries, and in 2021, he was named honorary dean of Culinary Arts Academy. 

Mr Gelu Pui holds a Bachelor of International Business from César Ritz Colleges, a Master in Hospitality Management from Cornell University, a Post-Graduate Diploma in Higher Education from University of Derby UK, a Swiss Higher Diploma in Hotel and Tourism Management, and a Certificate in Hotel Operations. He was a Euro CHRIE EHL Conference representative and a Chairman at the Europe UNWTO TedQual Conference. After 12 years of managerial experience in 5 star hotel chains he transitioned to teaching in 2021.

Frances Silvestri, originally from Yorkshire, England, holds an LLB (Hons.) in Law from Nottingham University. She moved to France in 1986 and gained experience in hospitality and real estate before joining César Ritz Colleges in 2000. She has held roles as Academic Registrar, Personal Assistant to the President, and Office Manager. Since 2016, she has overseen administration offices on both the Bouveret and Brig campuses. Certified in “Formatrice en Entreprise,” she mentors high school interns. 

Nelson Martins, originally from Germany, began his career as a professional footballer before transitioning to a 21-year tenure as a police officer in Portugal. He specialized in criminal investigations before moving to Switzerland, where he has worked at the Brig Campus for nearly eight years. In 2022, he became Director of Operations at the Bouveret Campus. Now pursuing a Master’s in Executive Hospitality Management, he was appointed School Director in January 2025.

Chef Francesco Versari has worked in renowned restaurants, including the Lausanne Palace & Spa and Beau-Rivage Palace. He holds an M.Sc. in Food Science from Ulster University and a Postgraduate Certificate in Higher Education from the University of Derby. Since 2017, he has been teaching at Culinary Arts Academy Switzerland. In 2024, he became Program Manager for the culinary program and is currently a Ph.D. candidate specializing in Sustainable Food Product Development. 

David Hakim is a seasoned hospitality professional with extensive experience in food and beverage management across luxury hotels, private clubs, and high-end dining establishments. A graduate of Michigan State University with a Bachelor of Arts in Hospitality Business, he has led teams in world-class hospitality environments, including Four Seasons Hotels & Resorts in New York, Abu Dhabi, and San Francisco. Known for his strategic approach and dedication to excellence, David brings a deep passion for service, operational expertise, and a commitment to delivering exceptional guest experiences in the luxury hospitality industry.

Mr. Domenico Andrea Catanoso holds a Bachelor's degree in International Business, a Master's in Negotiation of International Projects, and a Master’s in Education from Framingham State University, Massachusetts. He spent 25 years in the airline catering industry, holding leadership roles in operations and commercial management. In 2020, he transitioned to academia, following his passion for education, and became a business and management lecturer. He is currently pursuing a Ph.D. in Tourism and Hospitality Management.

Ms. Sarah Gonçalves began lecturing in 2004, before being offered a position with a social department service, in which she was responsible for internal audits, team coaching, and follow-up training. In 2011, she moved to Switzerland, working as an International Program Assistant and as a lecturer. She has been teaching Language and Communication at Culinary Arts Academy since 2014.

After studying at the New England Culinary Institute in the USA, Ms. Loren Granger became a chef. Her career shifted from the kitchen into hygiene and sanitation, then on to Logistics and Sales with Food & Beverage companies. She has been with Culinary Arts Academy since 2014 where she teaches culinary theory classes. She holds a PGD in Education from the University of Derby.

Claire Hung holds a Swiss Diploma in Hotel Management and certifications from Cornell University, WSET, The Specialty Coffee Association, and the University of Derby. With over a decade of management experience in international luxury hotels in front-of-house and VIP departments, plus a year in the fine art industry. Since 2012, she has held various roles at César Ritz Colleges Bouveret and currently teaches Fine Dining Operations, Restaurant Service and Management, and F&B Master Workshops.

Dr. Olga Larina has over 10 years of teaching experience. She holds a PhD in World Economy and International Economic Relations from the Kyiv National Economic University, writing her thesis on the international competitiveness of regions, with a focus on the development of intellectual capital. With a strong background in economics, she teaches Strategic Hotel Management, Economics, and Public Policy.

Ms. Sylvana Navarro holds an MBA in Global Management from the University of Phoenix and a Bachelor of Science in Hotel and Restaurant Management from Northern Arizona University. With her background in banquets and events, food & beverage, as well as human resources, she has over 15 years of industry experience. She has worked at the Evian Resort and with renowned hotel chains such as Four Seasons, Starwood, Hilton, and Movenpick.

Ms. Lynda Pasmore's career in food product development and communications involved working for the British government and manufacturers of food and white goods. Moving into training and education enabled her to work in various international markets, before focusing on formal education. She holds a Chartered Institute of Marketing Diploma, a Certificate in Human Nutrition, from the University of Lausanne, and a PGCE, awarded by the University of Hertfordshire. 
 

Ms. Marie-Laure Poiret holds a Bachelor of Arts in Interior Design from the Art Academy of Utrecht. She ran her own business for 25 years before transitioning into teaching in 2009. A French native speaker and certified FLE teacher, she started teaching at Swiss Education Group schools following a License certification in Hotel & Restauration from Gastro Vaud. She enjoys sharing her passion for French language and culinary culture with students from around the world. 

Ms. Anastasiia Burakovskikh holds a master's degree in Wine Business from the Ecole Supérieure de Commerce de Bourgogne, and bachelor's degrees from St. Petersburg State University in Economics and Finance and from Pierre Mendès France University. With her expertise in wine training and marketing, she teaches Wine and Food Pairing, Beverage & Mixology, Wine & Beverage Management, and Food Trends.

Ms. Tania Thompson holds a bachelor’s degree in Environmental Sciences from the University of Pretoria and a PGCE in Education from the Kingston University. With her expertise in sciences and mathematics and over 12 years of teaching experience, she teaches Sustainable Science for Hospitality, Business Mathematics for Hospitality, Quantitative Analysis for Hospitality Business, and Health & Nutrition.