Leadership & Governance

Institut Culinaire de France is governed by two complementary arms, the first dedicated to pedagogy and the other to administration and strategy. You find in these two arms, distinguished professionals and educators specialized in gastronomy and pastry arts.

The Academic Board

The Academic Board is comprised of distinguished pastry chefs, chocolatiers-confectioners, master bakers, ice cream makers, key individuals from the world of gastronomy, and directors from various schools under the umbrella of the Galileo Global Education Group of management and applied arts. Altogether, these 6 different wings determine the vision of the Institute’s training methods.

The Academic Board is a forum for dialogue. It welcomes exchange and the sharing of thoughts on best training practices, also on technical, technological and artistic developments in the respective industries. 

The Executive Board

The Executive Board is tasked with strategy implementation to change the teaching standards of professional practices.

zakari benkhadra
Zakari Benkhadra
Managing Director
zakari benkhadra
A graduate of Assas and Georgetown University (Washington), Zakari Benkhadra has worked for internationally renowned companies such as Générale des Eaux, Vivendi and Unibail-Rodamco. In 2007, Alain Ducasse entrusted Zakari with the general management of his education division, which included ENSP - École Nationale Supérieure de Pâtisserie. He created the first CAP professional retraining qualification in Pastry in French and English, followed by the first Bachelor’s course as well as various intensive short bilingual programmes. In 2018, thanks to his collaborations with the greatest chefs, he founded the Salon de la Pâtisserie in Paris.

kyung ran baccon
Kyung Ran Baccon
Executive Pastry Chef
kyung ran baccon
World Pastry Championship silver-medallist (SIGEP Rimini 2012), finalist Pastry Meilleur Ouvrier de France (Best Artisan of France) in 2015, trained in fine arts and sculpture in South Korea, graduated with a CAP, BP, BM in pastry with honors from INBP in Rouen. Kyung Ran Baccon has worked as a pastry sous-chef for Joël Robuchon's two Michelin-starred restaurants in Las Vegas, has been an instructor in major hotels and a consultant to several international companies (in Saudi Arabia, South Korea and China).

Damien Baccon
Baker Chef - Trainer
Born into a family of bakers for four generations, Damien Baccon trained in baking at INBP. He worked for Joël Robuchon's Michelin-starred restaurants in Las Vegas and then worked as an international consultant in China and the Middle East. He then turned his hand to teaching at ENSP alongside Jean-Marc Guillot, Meilleur Ouvrier de France (Best Artisan of France) in 1997 and World Pastry Champion in 1993. He is now a bakery consultant mainly in Asia and Europe and is a member of the Ambassadeur du Pain association.

Staff members

institut culinaire de france
Quentin Maggi
Admission Manager
institut culinaire de france
Maud-Andréa Bidet
Marketing Director
jose palomero
José Palomero
Art Director
jose palomero

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