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Mr Roland Borne

Mr Roland Borne

Qualification

BTS option B in Arts culinaire de la Table

Function

Lecturer - Practical Arts

Teaching Subject(s)

Fine Dining Cuisine
International Cuisine

Area of expertise

Bistronomic kitchen
Mangement of technical data sheets
Organization of seasonal culinary entertainment
R&D of Seasonal Menus
Training and pedagogy

Short Bio

Mr Roland Borne is a Lecturer Practical Arts at the Ecole hôtelière de Lausanne. He made his classes and learned his trade in prestigious tables such as restaurants Pierre Gagnaire and Guy Savoy, three-starred michelin restaurants. Then, Roland had a great opportunity to manage for 8 years the restaurants "Le Bon Marché" in Paris, with differents brasserie and bistro concepts. As executive chef, he was in charge of various renowned brasseries in Paris, he managed the teams and created the seasonal menus. He worked in partnership with the Ferrandi Paris School for 5 years to develop culinary training modules. His mission is to improve the skills of our students and employees.