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Meet Our Instructors

Head of Faculty

Chef Christiane Trilck

Chef Christiane is trained in Culinary at the RBZ University, Germany for three years as a Masterchef. Over a span of 20 years, she has been an executive pastry chef at The Waldorf Astoria, Versace Hotel, Madinat Jumeirah in the UAE, Intercontinental Phoenicia in Beirut & The Grove Watford. She has also worked with the British chocolate master, Tony Hoyle & Celebrity Chef, Jo Barza. Her training experience includes being a key pastry trainer for Hilton Hotels, Waldorf and Conrad Hotels across the Arabian Peninsula.

Head of Academics

Chef Roland Eitzinger

A certified Master Pastry Chef & Confectioner with over 30 years of experience, Chef Roland offers a rich blend of international industry experience in the art of Baking & Pastry. He worked for leading and reputed hotel properties in Dubai, Hong Kong and in Europe as a Master & Executive Chef.

What People are Saying About Us

Abdellah Tougda

Pastry Sous Chef, Emirates Flight Catering

The Pastry & Chocolate training was really memorable and helped me advance in my Pastry career by teaching me Swiss Techniques of Pastry making!

Dana El Hussein

Owner, Beehive Bakery

I had a wonderful week studying at the Richemont Masterbaker school. The facilities are amazing, the staff is sincerely friendly and helpful, the atmosphere is really welcoming.

Zainab Bameri

Self Taught Chef

My 5 days of the bread & baking program were extremely memorable, knowledgeable and fun. Not only did I enjoy every bit of it, but I also learned and gained knowledge beyond my expectation.

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