"You Want to Become a Chef? Then Start Acting Like One!"
Quote from Pierre-Yves Lebihan

 ACF Certified Executive Chef
21 Years Industry Experience

Level 2 & 3 Cuisine

Cooking Philosophy:  Passion, Precision, Knowledge
Specialty: French Cuisine / World Cuisine
Cooking Style: French / World Fusion
Teaching Style: Knowledge Based Learning /  Mise en Place, Speed & Execution

Bio:

It is evident in his accent when you speak with Chef Pierre-Yves that he is a well-traveled chef. You are not sure where he is from. This transcends to his cooking style with a mix of cultures on a plate. He is French born and trained but has a love for travel, culture, and history. He has worked across the globe for high-end restaurants and hotels. He has worked in Trinidad, which he calls home now, for the last six years and has chosen to pass on his passion of cooking to students of the Culinary Institute LeNôtre. 

Classroom Environment:

Chef Pierre-Yves's classes are geared to you understanding "where does the dish come from?" and the correct technique to execute the dish properly. Pierre-Yves spends a lot of time explaining the roots of the dish and flavor profiles of different regions. His classroom focus is to increase the organization, cleanliness and speed of kitchen applications so you always feel rushed. You better have paid attention in level 1 and have a solid base of cooking techniques, because you will not have time to re-learn the basics in his program as levels 2 and 3 in Pierre's cuisine are at an accelerated pace. Expect to learn flavor profiles, classic preparations, modern techniques where applicable, and a bit of real world application with a forced hussle in your movement. 

Work History Highlights: 

France

Le Torigai, Under Famous Japanese Chef Shigeo Torigai

Le Manoir Du Cardinal, 1 Michelin Star

United Kingdom

Hunstrete House Hotel, 5 Star Hotel, 1 Michelin Star Restaurant

Shelley's Hotel, 5 Star Hotel

Asia

Oriental Hotel Bangkok, 5 Star Hotel

West Indies

Carasuites Hotel, 5 Star Hotel