le cordon bleu.
Paris · London · New York
Trained at the legendary Le Cordon Bleu, developing expertise in French pastry technique and culinary arts that forms the foundation of everything I create for By Regis
Le Cordon Bleu in Paris for pastry, and London for cuisine. Here I learned the foundations of French cooking and baking. This was the first step into my culinary career. Living in Paris and London I encountered the rich culture of food made with intention and precision. Fascinated by everything I tasted and learned, as soon as I came back home I was eager to put everything to practice. I would make brioche during the week, madeleines and financiers for tea parties and roasted meats and veggies for my family on Christmas. Le Cordon bleu prepared me for my career and upgraded my everyday cooking at home from amateur to expert. Later when I moved to New York City, I attended the Institute of Culinary Education and explored a different perspective on cooking.
