Learn from a highly experienced culinary team, in state-of-the-art facilities at Switzerland’s finest culinary school. We support and invest in the education of our lecturers and instructors, and help industry specialists become high-level educators through further education.
Get to know your teachers and their areas of expertise. We support and invest in the education of our lecturers, through transforming industry specialists into high-level educators by encouraging further education.
Dean César Ritz Colleges and Culinary Arts Academy
Ms. Tanja Florenthal joined César Ritz Colleges Switzerland in 2010, as a faculty member and went on to become the Head of Curriculum. She was appointed Dean at Le Bouveret in 2012 and Brig in 2019. She graduated from Cornell University with a BSc, and holds an MBA and an MA in Education. She has extensive international experience in the hospitality industry and education. She has worked in hotel and hospitality management schools in the United States, Thailand, India, the United Arab Emirates, and Israel, and is a member of the Cornell Hotel Association.
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.
Honorary Dean Culinary Arts Academy
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.
Undergraduate Program Manager, Brig
Dr. Jorge Arnanz began his career working for international hotels and travel companies, before starting his own business as a restaurant owner. Since 2015, he has been teaching Hospitality, Tourism, and Management at undergraduate and graduate levels. He holds two BA degrees in Tourism and Education respectively, an MA and a PhD in Tourism Management.
Learn from our team of experienced chef instructors who have worked in kitchens, five-star hotels, and Michelin-starred restaurants all over the world.
Chef Emilien has worked for numerous Michelin-star restaurants (including Negresco, in Nice, La Rotonde in Lausanne) and five-star establishments in France and Switzerland (Beau Rivage Palace in Lausanne, Georges V in Paris). Emilien has a CAP/BEP from EMPT Paris in Culinary Arts and Hospitality.
Senior Chef Instructor
Chef David Alvarez trained in French Gastronomy and Food & Beverage service in Paris. He joined the committee for the first “Mexican Gastronomic Forum as Humanity World Heritage” in 2011, a forum dedicated to introducing and showcasing Mexican cocoa beans and chocolate art abroad.
Senior Chef Instructor
After obtaining a Diploma in Culinary and Hotel Management, Chef Francesco Versari worked in several restaurants, serving as a Sous Chef for the Lausanne Palace & Spa and the Beau-Rivage Palace in Lausanne. He holds an M.Sc. in Food Science from Ulster University. Since 2017, he's been imparting his understanding of the inner workings of the Food & Beverage industry to César Ritz Colleges' students.
Senior Chef Instructor
Chef Patrice Bressoud has worked in Switzerland, South America, the Caribbean, Norway, and the USA, as Head Chef and Restaurant Manager at Michelin-starred restaurants and various hotels. Trained as both a chef and a butcher, he is in charge of imparting the fundamental understanding of the art of butchering to Culinary Arts Academy students.
Senior Chef Instructor
Chef Roland Duval has worked for more than 30 years in the industry in top restaurants all over Europe, in countries including England, Norway, Switzerland, and France. As Chef Instructor at Culinary Arts Academy, his main focus is on European cuisines.
After an internship in Les Baux de Provence, Chef Cyril Cholley has worked as a Chef de Partie in many of the most lucrative restaurants in the French and Swiss Rivieras, and in countries such as Thailand, Egypt, and the UK. He spent the last 4 years working in Zurich for a production and catering company.
Chef Rando Kauge trained Swiss Gastronomy in Switzerland before going on to work as the Saucier and Mise en Place chef in a Michelin-starred restaurant. He is passionate about sustainable living and vegetarian cuisine, and shares his knowledge of the subject with Culinary Arts Academy students in teaching the vegetarian gourmet course.
Assistant Chef Instructor
Chef Daniel has a rich experience in the culinary industry and has held many positions, including sous-chef, chef de partie, baker, and even restaurant owner in Panama. He has a keen interest in nutrition and is continually learning and has his own company dedicated to cybersecurity and technology. He graduated from Cordon Bleu in Paris with a Higher Diploma in Culinary Arts, and also has a bachelor's degree in business administration from the University of Phoenix.
Chef Sara has a cooking diploma from ALMA (Italy) and has worked in Michelin-stared restaurants across Europe (including Il Povero Diavolo in Torriana or Osteria Lucio in Dublin) and as a private chef for celebrities such as Leonardo Di Caprio or Owen Wilson. Before joining Culinary Arts Academy, she was the Executive Chef at the Clinique de la Prairie in Montreux.
Chef Axel graduated with a diploma in culinary arts from the Lycée Hôtelier Alexandre Dumas in Illkirch-Graffenstaden, France. He was a previously a Chef de Partie at the Michelin-stared application restaurant, Le Berceau des Sens at the École Hôtelière de Lausanne. Previously, he worked five years with Chef Anne-Sophie Pic at the Beau Rivage Palace in Lausanne.
Chef Chris attended Pennsylvania Institute of Culinary Arts. He moved to Switzerland where he worked at Philippe Rochat's three Michelin-starred restaurant. After working at several other Michelin-starred restaurants in both Europe and the US, he cooked for Hollywood A-listers as an executive chef at Jack & Ben’s, a private restaurant for a top talent agency. He has won many awards, including the USA 2021 Chef of the Year.
Senior Pastry Chef Instructor
Chef Yann Muriset specializes in Chocolate Arts, pastry, ice cream, confectionery, and baking. He has worked for well-known brands such as Confiserie Moret and Pâtisserie Durgnat. He has also delivered several pastry masterclasses in Sweden, Dubai, India, and Switzerland.
Pastry Chef Instructor
Chef David Müller studied the art of traditional Swiss pastry at the Confiserie Spüngli. He has worked for 19 years as a Pastry Chef in 5-star hotels and Michelin star restaurants in St. Moritz, Berlin, Paris, Chicago, Fiji. He went on to open up his own pastry shop in Mexico. A passionate and precise artisan, he is eager to pass his skills on to Culinary Arts Academy students.
Pastry Chef Instructor
Beginning his career as a Commis Chef in Restaurant Guy Savoy, Chef Christophe Messina then moved to Glasgow where, for 2 years, he developed his love for pastry at the Abode Hotel. He went on to work as a Pastry Chef in various catering businesses. He participated in the opening of the Shangri-la Hotel, before turning to education, first at the Ritz Escoffier school, then at Culinary Arts Academy.
Pastry Chef Instructor
Chef Jeremy has a degree in hospitality from Ecole Hotêlière Savoie Léman, completed with a CAP in Chocolate and Confectionary. He has worked as pastry chef in Sweden, New Zealand, France, and Switzerland. He most recently worked as a pastry instructor at EHL's application 1 Michelin-starred restaurant, “Le Berceau des Sens”.
Pastry Chef Instructor
Chef Hermann's career began as a professor of specialized translation after getting a PhD in Arabic literature at the University of Rennes in France. His career took a completely different turn in 2010 when he completed a Certificat d’Aptitude Professionnelle (CAP) in bakery, then later in pastry, as well as chocolate and confectionary. After working as Assistant Head Pastry Chef at the Evian Resort in France, he worked for Maison Buet and Moutarlier, two well-reputed names on the local Swiss pastry scene.
After a successful, 20-year international career in travel, tourism, and hospitality, Dr. Apostolos Ampountolas worked as Undergraduate Programs Director at Boston University. Having worked as a lecturer at César Ritz College Switzerland first in 2017, he joins us again in 2021. With a PhD in Marketing, a PGCertHE, and a PGCert in Commercial Law, he brings years of teaching, research, and field experience to our students.
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.
Senior Teaching Faculty
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. Aurélie Bourcart holds a PGD in Higher Education from the University of Derby and a Federal Certificate in Tourism. She specializes in Events Management and Languages. She worked as a Cabin Crew Member for Swiss Airlines before moving into sales for an Italian cruising company. Continuing to develop her skills in Virtual Event Management, she is certified as Professional by the Virtual Events Institute.
Ms. Delphine Genin joined César Ritz Colleges in 2019 as a lecturer in Business Plan, Marketing, and Ethics, before taking the position of Learning Consultant Specialist. As a business consultant and graduate of ESCP Management School, she has a deep understanding of entrepreneurship. Thanks to her expertise in neurosciences and metacognition, she brings creativity and innovation to her classes.
With 17 years of experience covering all operational roles within hospitality, Mr. Erik Pravica has a passion for the industry. Ranging from Singapore to Thailand to Switzerland, his extensive experience has given him an acute understanding of the importance of a positive attitude on the road to success. This notion has become central to each of his classes.
Originally from Birmingham, England, Ms. Beverly Gould has been living in Switzerland for 13 years. After more than 28 years in the IT and Banking industry, she changed careers to deliver lectures in Business Writing and Information Systems at César Ritz Colleges, Le Bouveret. She also teaches in private language schools in the Valais and Vaud regions of Switzerland.
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 César Ritz Colleges since 2014 where she teaches culinary theory classes. She holds a PGD in Education from the University of Derby.
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.
Mr. Neil German holds a Bachelor in Psychology, a Teaching Certificate in Education, a Master in Counselling Psychology, and a Psychoanalytic Diploma from the Jung Institute in Zurich. With over 35 years of education in the field of psychology, he has been lecturing at Webster University in Geneva since 2000 and at Cesar Ritz Colleges in Le Bouveret since 2004.
Ms. Sandra Bandelier holds a Bachelor's degree in Hospitality Management from Bournemouth University and is a Certified Hospitality Education Instructor. She has a been lecturer at César Ritz Colleges for over 16 years, teaching Hotel Business Management. She was Senior Executive at Starwood and Hilton, leading Marketing and Sales, Finance, and Operations teams across Asia, North America, and Europe.
Senior Teaching Faculty
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 César Ritz Colleges since 2014.
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.
Beginning her career in the field of the Philosophy of Sciences, Ms. Virginia Meza went on to study French Language and Literature, and finally Psychology at the University of Lausanne. Throughout the years, she has taught different subjects surrounding Hospitality and Culinary Arts, has coordinated student groups, and was in charge of the student theatre club.
Head of Career Services
Ms. Ruth Knöpfel began her career in Food & Beverage Management in the hotel industry in Canada, before moving on to teach Food & Beverage at a college in Canada. Her teaching career brought her to Switzerland in 1992. She's been working with Swiss Education Group ever since, taking on roles in teaching, operation management and career services over the last 30 years.
Internship & career coach
Mr. Paulo Pereira holds a Bachelor in Literature, Culture, and Languages (Portuguese and German) as well as two PGcerts in Teaching. His professional experience extends over the fields of Education and Customer Service for Portuguese Airlines. He also spent 5 years working as a multi-operational employee at the Royal Caribbean International.
Internship & Career Coach
Following her work as a receptionist in Portugal, Ms. Sara Caetano moved into training and education. Since 2019, she has been teaching Personal Development, Introduction to Tourism Industry, and Career Management. She holds a B.Sc. in Languages, Literatures, and Cultures, and a PGD in Management of Touristic Destinations. She is in the process of completing a master's degree in Education.
INTERNSHIP & CAREER COACH
Ms. Alyaa Fathi has been working for over seven years in the hospitality & event management sectors in the Gulf region & Europe. She holds an MBA from the American University in Switzerland and is certified in Train the Trainer, Event Management & Wedding Planning. Her professional experience has covered fields such as international enrolment and student recruitment in higher education, and Catering & Sales for five-star properties such as the Four Seasons in Milan, Marriot Hotel in Doha, and launched soft & grand opening Fairmont Hotel in UAE.