With over 3 decades as Pastry Chef and 25 years of international experience, Chef Legras started by attending the “Ecole Nationale Superieure de la Patisserie” building a strong foundation in his pastry, alongside several M.O.F in France. Time spent in the world renowned Payard Patisserie and Bistro in New York and with the Ritz-Carlton Hotel Corporation in Florida, Ireland and Dubai, then joins ChoCo’a, one of the leading Chocolate maker in Dubai for few years before taking over the Conrad Bangkok, he, then became technical advisor for the world leading chocolate company, then spent 5 year as Pastry Chef instructor for Le Cordon Bleu in Bangkok before opening his own international consulting company, and has now been the Executive Pastry Chef of the Sukhothai Bangkok for the past 2 years.
Chef Legras’ personal passion is to generate a true sense of “service and transmitting knowledge”. Although his confections maintain a strong foundation in classics, Frederic draws on his love of modern technique, flavors and presentation.
A master distiller and co-founder at KOSAPAN Distillery since 2010, Yann Triffe hails from France, where his passion for wine and spirits sparked at a young age. Coming from a lineage rooted in the art of distillation, his grandfather, father, and brother have all indulged in distillation as a hobby, focusing primarily on fruits like pears, peaches, and raspberries. Under Triffe’s guidance, KOSAPAN’s rhum has gained multiple accolades, including a double gold medal at the San Francisco World Spirits Competition which solidified its reputation as one of Thailand’s finest organic rhums. Outside the world of distillation, his spirits have also found favour among renowned Michelin-starred chefs and top bartenders across Thailand, a testament to his commitment to quality and innovation. From KOSAPAN, Yann brings his arsenal of experience to our classes at The Food School Bangkok, sharing insights on extracting the finest flavours from natural Thai essences and the beauty and complexities of the art of distillation.
Instructor’s Journey:
- Co-Founder at KOSAPAN Distillery
- Global Sourcing Leader – Offshore Wind at GE Renewable Energy
- Co-Founder at Sabor a Peru
Kevin Tyrrell is a master butcher with over 40 years of experience. He began his career in London’s famous Smithfield meat market in 1979, gaining his master butcher status just ten years into the making. Since then, Kevin has worked with top chefs and restaurants, sourcing special cuts and mastering various techniques. He has also owned and managed restaurants, giving him a unique understanding of meat from both a butcher’s and chef’s perspective. Since 2016, he’s been sharing his expertise at Sloane’s, where he leads the research and development team, and continues to mentor aspiring butchers. With his unparalleled 40 years of butchery experience, Chef Kevin Tyrrell plans to impart the best hands-on knowledge of expert techniques and skills, from mastering special cuts to understanding the finer details of beef preparation, to all aspiring chefs at The Food School Bangkok.
Joe Sloane is a British chef who spent nearly 30 years working in some of the finest five-star hotels and Michelin-starred restaurants around the world. He’s passionate about working directly with local farms and creating top-quality, ethically sourced meat products. In 2009, he founded Sloane’s, a company dedicated to producing sustainable, artisan meats. Chef Joe Sloane has a deep knowledge of meat sourcing and quality, and his products are trusted by some of the best chefs and restaurants in Thailand. Chef Joe’s passion for working directly with local farms and creating top-tier products inspires many to appreciate the craftsmanship behind every piece of meat; and with Chef Joe’s deep focus on sustainability and high-quality, ethically sourced meat, he brings with him unique insights to The Food School Bangkok.
