EHL Gastronomy courses are specifically designed for culinary enthusiasts who pursue their passion in a restaurant, hotel business or privately and would like to learn and master advanced techniques.
Participants should have advanced skills and knowledge in cooking, as they will interact and collaborate with renowned chefs and receive feedback on their work.
Enjoy state-of-the-art equipment and technology
Learn and exchange with the best Chefs in the world
Master and bring home a complete set of new recipes
Rehearse and acquire new cooking techniques
Chef Thomas Bissegger
Thomas Bissegger's resume does not match the typical CV of a top chef whose restaurant is awarded points and stars. The 32-year-old from Aargau didn't spend years cooking in top venues. Instead, he has invested a lot of time in competitions. The list of his successes is long: He is a two-time world champion with the junior national culinary team (2007 and 2010), has won the Swiss Culinary Cup twice and came in second with the Swiss national culinary team at the "Battle for the Lion 2014" in Singapore.
Manfred Wagner, senior lecturer at the EHL Swiss School of Tourism and Hospitality in Passugg, looks back on a lot of experience in the hospitality industry. After completing a culinary and service apprenticeship, he worked as a executive chef in Vienna, London and on the Royal Caribbean Cruises America. For more than 20 years, he has also been on duty at the WEF in Davos, delighting international clientele such as Bill Clinton with his service know-how. In addition to service excellence, he has made his passion for wines his vocation and passes on his know-how as a certified sommelier at courses and on wine tours.
Chef Michel De Matteis
Mr Michel De Matteis is Lecturer Practical Arts at the Ecole hôtelière de Lausanne, where he teaches students the tools and techniques of the culinary arts and gastronomy. After obtaining his Certificate of Professional Aptitude, Michel has led a career in prestigious restaurants and hotels in France, Monaco and Mauritius.
In 1988, at the age of 27, he won the "Pierre Taittinger International Culinary Prize", ranking 1st out of 450 candidates from all over the world. Attention to detail will then become his Leitmotiv. In 1991, he became "Un des Meilleurs Ouvriers de France" in Culinary Catering, thirteen participants will have the title out of 500 registered. At that time, he worked at La Tour D'Argent, a three-star restaurant in the Michelin Guide, with one of his mentors, Manuel Martinez.
Meticulous, passionate and generous, this last title will be decisive for Michel: it brings him a state of mind that forges his character. Then begins his career as a chef, where he is honored by the national guides. Michel is many times Member of the National Jury of the contest of "Un des Meilleurs Ouvriers de France". In 2020, Michel De Matteis joined EHL, after spending 16 years in the prestigious "Royal Palm" Hotel in Mauritius as Executive Chef, to pass on his knowledge and share his passion for cooking.
Fill in the form to discover our selection of 2-day Culinary Arts Short Courses that allow Professionals to explore new techniques and trends.
In EHL Pastry Courses, you will learn modern ways of presenting pastry classics, the range of techniques and recipes required to produce them and how you can easily adapt them to your new personal creations. .