Cyrille Lecossois is a Senior Lecturer Practical Arts teaching culinary arts and restaurant service courses at EHL. He originally trained as a cook and obtained professional certificates in culinary arts and hotel and restaurant operations. He began his career in restaurants in France, as a cook, or line cook and then gained international experience by working for Club Mediterranée (Club Med) in various locations over a period of six years. Arriving in Switzerland for family reasons, Cyrille worked in a restaurant at the top of Monterux, and then in a five-star hotel restaurant in Montreux. He joined EHL in 2001, occupying different positions from culinary instructor to executive chef. Since then, he has added a new dimenision to his career by focusing on developing and implementing highly effective teaching and learning methodology for higher education and the practical arts subjects that he teaches.
Projets de recherche financés
Stierand M. & Lecossois C., Project: Educati-EAU: L'eau et la protection de la nature au travers de l'éducation à l'environnement, Date : 01.07.2017 to 31.12.2019, Public & Private Fundings.