Our team

Luigi Stivaletta

Patisserie, Bread & Bakery, Chocolate & Sugar Artistry Specialist

Luigi commenced his training in the industry early; being born into a family of three generations of Italian bread and patisserie specialists, the passion for the trade was literally in his blood.

Luigi has a real passion for all things sweet; consequently, he is highly skilled across bread, bakery, patisserie, chocolate, sugar artistry and cake decorating. With a 16-year teaching history and a number of gold medals to his name in national and international World Skills competitions, Luigi is a versatile, passionate and not only talented but also technical all-encompassing teacher.  Available courses>

Emmanuel Lottefier 

Patisserie, Sugar Artistry, Chocolate, Bread and Bakery Specialist

Emmanuel found his passion for patisserie at a very young age, growing up and learning his craft in Brussels, Belgium the chocolate capital of the world.   Studying over a period of 5 years he became competent in the areas of patisserie, chocolate, confectionery, bread and sugar artistry. 

Chef Emmanuel was the winner of the “Most outstanding chef award” in Australia in 1993, he is also the recipient of numerous gold medals for his outstanding work in the areas of cakes, chocolate, petit fours and sugar artistry. Emmanuel represented Australia in the Coupe de Monde de la Patisserie (Pastry World Cup) in Lyon, France. He further represented Australia a the Mondial des Arts Sucres in Paris, France showcasing his Sugar Artistry skills.

With extensive experience working in Belgium, France, Italy, Japan and Australia chef Emmanuel is not only an all-round accomplished pastry chef but also a much respected teacher.

   Available courses>

Markus Andrew

Patisserie and Sweet Yeast Goods Specialist

Markus found his passion for baking at a young age. He finished his training from Le Cordon Bleu and has refined his classic French technique under various M.O.F and internationally well-known pastry chefs.
He worked for several award-winning hotels, world renowned French boutique patisserie and with one of Australia’s celebrated pâtissier. Focusing on produce driven and using the right technique to optimize flavour and texture has become his centre philosophy for achieving classic pastry done well.
Markus experiences as classically trained pastry chef combined with his passion to share knowledge established himself as an exceptional pâtissier and teacher. Available patisserie courses >

Sori Jeong

Cake Design, Korean Buttercream Flowers Specialist 

Sori has a unique gift and talent when it comes to cake design and decorations and a real passion for Korean flower decorating. 

Sori studied patisserie at the Le Cordon Bleu Culinary Arts Institute, finding her passion for cake decorating she trained extensively with cake decorating masters internationally.

Combining her experience and skills as a pastry chef with a passion for teaching and an exceptional eye for detail, Sori has established herself as a much valued member of the team.  Available cake decoration courses >

Sarah Oxborough 

Bread, Patisserie, Cake Design and Decorations Specialist

Sarah commenced her culinary career by completing dual qualifications in both patisserie and bakery. Even during her years as an apprentice Sarah showed her passion and commitment to her profession by competing in international competitions such as Bakeskills and Workskills as well as being the team captain representing Australia at the Coupe de Monde de la Patisserie (World Pastry Cup) in 1997. 

After working in award-winning hotels and restaurants within Australia and the UK, Sarah commenced her career as an educator with a particular emphasis on bread and cake design. Watching students develop their talent and skills provides Sarah with great pleasure and motivates her even more to continuously develop her own skills further.Available bakery courses>

Vivek Angré 

Bakery Specialist

Vivek was born into a Royal family in Western India and began his professional training at the age of 17 at a boutique hotel in Bombay, India (now Mumbai). Upon graduating his formal training, Vivek combined his love of his trade and travel, working in exotic locations such as Dubai and Bahrain where he learnt the art of baking and was fortunate enough to be trained under some of the greatest traditional bakers and pastry chefs.

With decades of knowledge and experience under his belt, Vivek enjoys using his passion for food to direct future bakers and pastry cooks in the direction they desire.  Available bakery courses>
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Mayumi Nagata

Patisserie, Ice cream, Bread & Bakery, Chocolate Specialist

Mayumi has worked as a pastry chef for 20 years, specialising in French pastry with Japanese touch. Mayumi has worked in Japan, France and Singapore and in Australia. She lived and worked in France for several years and worked with highly skilled chefs in 3 Star restaurants, patisseries and international pastry schools. Mayumi loves what travelling has to offer for patisseries as it introduces her to many varieties and combinations of specialities in the patisserie industry.  Traveling has given her the opportunity to meet a variety of different people and other chefs who have inspired her with new ideas and flavour combinations.  Mayumi has passion for sharing new techniques and her experience with students.   Available Patisserie courses>