Mr Pascal Bordes is a professor of Ecole hoteliere de Lausanne, world first hospitality management school

Mr Pascal Bordes

Lecturer - Practical Arts

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Nationality: French

Teaching program(s):
Bachelor (Preparatory Year)

Academic level

Associate’s degree in the culinary arts


My passion for cooking started at a very young age due to my family’s strong culinary culture.  

My first professional experiences taught me the fundamentals of the profession and its values or rigor and discipline. 

I have had the pleasure of working in prestigious restaurants alongside world-famous chefs such as Joël Robuchon (3*Michelin), Bernard Pacaud (L’Ambroisie 3*Michelin) as well as Philippe Braun (Le Laurent 2*Michelin) and Benoît Guichard (Jamin 2*Michelin). 

Subsequently, I wished to strengthen my skills by working with F&B teams in luxury hotels (Le Bristol in Paris, Le Lana in Courchevel, etc.).  

By taking on responsibility, I discovered the managerial aspects of the profession and was delighted to learn and progress on a daily basis, thus laying the final bricks in the foundation of my professional training. 

In May 2012, after 15 years of comprehensive training, I had the opportunity to join EHL.  

Assigned to the “Berceau des Sens”, EHL’s gourmet restaurant, I participated in and contributed to setting up the school’s Preparatory Year, which was inaugurated in September 2012 by Fabien Fresnel. 

Ever since then, I have been eager to teach, support, motivate and share my experience with the students of EHL, a desire that has only grown stronger over the years.  

Several factors have helped me to prepare for becoming a lecturer and shaped my pedagogical approach with students, including: the quality of colleague’s support at EHL, the faculty development and English training programs offered by EHL and obtaining an associate’s degree in the culinary arts. 

Since the announcement of being promoted to the position of lecturer in the Preparatory Year program, I have been in an extremely positive dynamic that is as motivating as it is productive. 

This challenge will require me to combine my pedagogical skills with professional excellence and will mark the start of a new experience that will undoubtedly be full of discoveries and new adventures.

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