About Us

Established in 2018, CULINEUR School of Culinary Arts and Entrepreneurship

is a diverse institution specialising in the culinary arts and business management.

Culineur’s vision is to become one of Asia’s most distinguished culinary schools, known for developing exemplary hospitality professionals, innovators and entrepreneurs.

Located on the 5th floor of Emporium Department Store, one of the largest and most stylish lifestyle malls in central Bangkok, Culineur offers a broad range of diploma programmes to ensure a career jumpstart for aspiring chefs and entrepreneurs.

Developed in collaboration with Lausanne Hospitality Consulting (LHC), a division of the world-famous Swiss hospitality school, École Hôtelière de Lausanne, our students will be equipped with the skills, knowledge and mindset to become successful chefs and restaurateurs while possessing an intimate understanding of the culinary industry, its trends and future needs.

Besides, Culineur offers a diverse selection of short courses certified by Thailand’s Ministry of Education, ranging from four-hour fun classes to weekend workshops and intensive seven-day business programmes; these courses are based on a wide range of highly relevant topics.

Our Vision

The vision of Culineur is to become one of Asia’s most distinguished culinary schools, known for developing exemplary culinary professionals, innovators and entrepreneurs.

Our graduates will be the next generation of culinary trailblazers and trendsetters, driving the hospitality industry to even greater heights.

Our Mission

Our students will be equipped with the skills, knowledge and mindset to become successful chefs and restaurateurs while possessing an intimate understanding of the culinary industry, its trends and future needs.

Our Values

All of Culineur’s activities are underpinned by four core values: a commitment to excellence, innovation, entrepreneurship and continuous improvement.

Testimonials

"Not only Culineur is the perfect jump start for a job in the culinary field but Culineur also has given me the foundation needed for me to start and run a successful restaurant in the future. Great hands on instructions right from the get-go.”
Clarence Walton
Student

Faculty Profile

ANTONY OSBORNE
Managing Director
At just 25 years of age, Antony was named the youngest Executive Pastry Chef at a leading hotel while working at the Dorchester.

His career as a Pastry Chef led him to Thailand where he spent a number of years as the Executive Pastry Chef of The Oriental in Bangkok, where he prepared specialty desserts for the Royal Family of Thailand and where he met his wife Supreeya.

His career then led him to some 38 countries around the world where he worked in many of the world’s most prestigious hotel such as The Raffles in Singapore and alongside many celebrity chefs such as Alain Ducasse, Joel Robuchon and Charlie Trotter. A Master Pastry Chef, Antony was selected by Pastry Art & Design Magazine one of the top 10 Pastry Chefs in America in 2006. Hard work is not the only medium which led Antony to the high ranks of the Pastry World. Indeed, Antony quickly realized that education was needed to excel in his domain.
CHACHAYA RAKTAKANISHTA
Director of Academic
A prominent face in the Thai food industry with over a decade of experience in the field of culinary education at Suan Dusit International School, where she carried such roles as Facilitator, Manager and eventually Director.

In addition to this, she often conducted demonstrations and lectures abroad as an unofficial Ambassador for Thai Cuisine and the Thai food industry. With her wealth of former students scattered throughout Thailand’s hospitality outlets it can be said of her that she had a hand in shaping the industry as it stands today.
JONATHAN ANDREY
Director of Operations
Jonathan is a well-traveled and multi-cultured Swiss national who lived in 9 countries across 4 continents before settling down in Thailand in 2010.
Jonathan graduated from the Ecole Hôtelière de Lausanne (EHL), the world’s most prestigious hotel school, and has 10 years of experience in the management function of the hospitality industry.

From restaurants to hotels, he is an expert in operations management and a true all-rounder with a focus on quality, creativity, consistency, and human resources management.
ALEC GORDON LOMAS
Executive Chef
Chef Alec is a California native who studied Classic French Cuisine at the Pacific Institute of Culinary Arts in Vancouver, Canada. After graduation, Chef Alec worked made his way up the culinary ladder in Vancouver’s busiest restaurants, notably in the multi-award winning La Terrazza where he made the transition from classical French to nouvelle West Coast Cuisine. Chef Alec then relocated back to California to take on his first role as Executive Chef in San Diego. The rest is history – Chef Alec has since lead kitchen brigades in Mumbai, Phuket and Koh Samui since crossing the Pacific in 2006.