- Discover Culinary Arts Academy Switzerland, a leading, top-ranking culinary school in idyllic Switzerland
- Get an overview of our study programs, from one year vocational diplomas to accredited bachelor's and master's degrees
- Learn more about internships and career opportunities
- Get a glimpse of our campuses and a taste of the student experience
- Interact with our team and students and get answers to all your questions
Prior to developing one of the top culinary programs in the world, Alain developed his expertise as a professional chef in Canada and Switzerland. He studied to become a professional chef at the Institute of Tourism and Hotel Management in Montreal, Canada, and then completed a Brevet Fédéral de la restauration in Switzerland. He also holds a Master of Arts in Education with the University of Derby (UK). In his capacity as assistant dean, Alain plays a key role in the relations between the industry and education sectors. In 2016 he distinguished by STR Global—SHARE and International CHRIE in recognition of significant contributions related to bridging the gap between academia and industry. Alain’s mission is to take Culinary Arts Academy Switzerland to a new level through innovation and entrepreneurship.
Lucas, from Switzerland, is in his second year of the Bachelor program in Culinary Arts. He will share with you his study experience at Culinary Arts Academy Switzerland, tell you about the internships he completed, and give you an insight into the student life on our Le Bouveret campus.
Ruth Knoepfel has been passionately involved in the food and beverage and hotel industries for over 40 years and is dedicated to helping our students, graduates, and alumni succeed in their chosen careers. Having worn many specialist hats prior to holding multiple positions within César Ritz, she has managed multi-complex restaurants, night clubs, and bars. Ruth stays actively in touch with the industry by maintaining close relationships with leaders across hotels. She enjoys teaching and coaching the next generation and acting as a chef de service as she accompanies students in their outside catering experiences.