Chef Herve has more than 20 years of experience with classic French fine dining. He gained experience as a cook, sous chef, and chef at Michelin-starred restaurants in France and moved to New York in 1998 to be the chef de cuisine at La Goulue. He became an executive chef at Orsay Restaurant before transitioning to education in 2006.
Chef Herve directed catering and special events at the International Culinary Center (ICC) as well as culinary arts and technology. He trains students for international competitions, develops sous vide recipes and curriculum, and excels at plating techniques.
Chef Herve began instructing Culinary Arts at the Institute of Culinary Education in 2021, where he will continue researching and developing. He’s a member of the Maitres Cuisiners de France (MCF) and has sommelier training.
Honors & Awards
Bocuse USA Commis Coach
Fusion Chef Ambassador
Participating Chef – Port Wine Festival -Portugal
Participating Judge – C-CAP competition
Sitram Cookware Ambassador
Certification of Sous Vide Cooking Fundamentals – Cuisine Solutions – 2018
Certificate in Food Protection – Credential ID 98-67595 – 2018