The chefs of the educational committee of the École Ritz Escoffier, share their talent with endless enthusiasm, each passing on their know-how and unveiling the secrets to their art.
Didier Steudler
Curriculum and Operations Supervisor
After various experiences in prestigious restaurants, including Fouquet's, the Plaza Athénée and Ledoyen in France and also the Hôtel des Trois Couronnes in Switzerland, Didieer Steudler joined the school team in 2002. He is in charge of all the educational programmes and supervises, in addition to the team, new culinary trends with th a constant eye.
Pierre Prevost
Pastry Chef Instructor
Pierre Prévost, the Pastry Chef at the Ritz Escoffier School, has worked in several prestigious places in France and abroad such as L'Oasis in La Napoule, La Maison Blanche, and Les Muses in Paris, 90 Park Lane in London, Le Marquis in Boston, The Edwardian Room and Lafayette Restaurant with Jean-Geaorges Vongerichten in New York. He joined the school team in 2008 as a pastry chef instructor.
David Goulaze
Chef Instructor
David Goulaze began cooking at the Plaza Athénée, in Paris, and the Hôtel Royal, in Deauville. He started at the Ritz Paris Hotel in 1997 in the main kitchen (seminars, room service, breakfast). In 2003 he joined the School team as a culinary chef instructor.