Patrick Martin, Corporate Exécutive Chef
International Vice Président, Education and Developments
LE CORDON BLEU PARIS

Patrick Martin is the Corporate Executive Chef and in charge of the international academicals and technical education and development for Le Cordon Bleu Group, worldwide.

Birth in the Loire Valley, beside of the City of Nantes Chef Martin began his career in 1973 with an apprenticeship at the two Michelin Stars “Restaurant du Parc” located in Basse Goulaine.
He worked in several Michelin Star Restaurants in Paris, such as Ledoyen and catering companies such as Dalloyau and Flo Prestige.

Patrick Martin taught at La Varenne Cooking School in Paris before joining Le Cordon Bleu. In 1991 Chef Martin became Technical Director and in 1992 General Director of Le Cordon Bleu School in Tokyo, where he was in charge of the development of the program for the Japanese School and South-East Asia.

Chef Martin developed North and Latin Americas before coming back to the Paris School in order to continue the developments of the Le Cordon Bleu international relationships as well as the opening projects of the different Schools and restaurants.

As a two times Finalist of the most important French National competition of “Les Meilleurs Ouvriers de France” [1991 and 1993] Chef Martin was awarded with two Gold Medals of “the Academie Culinaire de France”. Chef Martin also won, in the different national and international competitions where he participated, the National Trophy of Cuisine and Pastry [1987] which gave him the title of “Best Chef of the Year” as well as the “Marcel Bouget Cup” in 1985 in the city of Arpajon.

He also received the Silver Medal of the city of Paris for his support, efforts and contribution for the Culinary Arts.