des chefs donnent des cours de cuisine au Sial

La cuisine cooking at SIAL Paris

Published on by Tom Serot - updated on

Take up the challenge by measuring yourself to renowned international chefs.

Every morning, renowned chefs animated a cooking class at SIAL Paris 2018 

View the cooking classes Youtube

Fabien Borgel


Fabien initially qualified with a BAC Catering Technology qualification and now has more than 16 years of experience as a Chef and Manager in the catering world. He has worked for several well-known restaurants, both in Paris and overseas (in the USA, Switzerland and in Australia). 

In addition, Fabien has been able to work for different kinds of restaurant, ranging from fast food to traditional via gastronomic. This has enabled him to develop food production skills and, above all, to gain a perfect understanding of procurement techniques and stock management. Coming from traditional cooking, he was quickly seduced by raw food and the innovative techniques involved in its preparation. Today Fabien, in addition to being the Chef at 42 Degrés, is also the manager of the Human Resources department and oversees the organisation of the restaurant.

42 Degrés - 109 rue du Faubourg Poissonnière 75009 Paris

Mehdi Abdelhakim

After learning his trade alongside such notable chefs as Michel Portos and Jean-Pierre Xaradakis, and in various other establishments, Mehdi joined the Hotel Royal, and then the Residence of the French Consul in Algeria. He subsequently took the reins of the Cosmopolitain then the Bouche à Oreille in Saintes, southwest France. He is currently launching the Sheraz restaurant in Paris for the famous female Algerian chef, Sherazed. Combining Algerian flavours and French gastronomy, Mehdi offers a shared and refined cuisine, imbued with the colours of the Mediterranean.

Le Sheraz - 147 rue du Château 75014 Paris

Dina Nikolaou

Dina Nikola started her professional training in the French gastronomic schools of Paris, “Le Cordon Bleu”, “Ritz Escoffier”, “Alain Ducasse formation” and “Lenôtre”.
With her sister, Maria, she created Evi Evane ( and two gourmet food stores Evi Evane traiteur & Evi Evane mézès in Paris, offering Greek dishes to take away and enjoy at home or in the office, as well as 150 Greek products produced by small producers from all over Greece and selected by Dina Nikola herself.
In 2017, the Evi Evane restaurant reached new heights when it received the “best foreign food restaurant in Paris” title.
She continued her career in 2009 by presenting cooking programmes on Greek television channels ANT1Star and SKAI and on French television on the cuisine TV channel presenting recipes and dishes from the different regions of Greece.

She has also written several books such as “Le livre de cuisine de l’école Chef d’œuvre”, “Grèce cuisine familiale et traditionnelle”, “Seul dans la cuisine », “Les meilleurs repas de Carême de Dina” and“Grèce – La cuisine Authentique».

Evi Evane - 10 rue Guisarde 75006 Paris

Romain Le Cordroch

Romain le Cordroch

Hailing from Brittany, and more precisely the Morbihan region, he learned his trade with some of France's top chefs: Jacques Chibois in Grasses, Rabanel in Arles, sous-chef for Joël Robuchon in Paris, sous-chef at the Violon d’Ingres, the starred restaurant of Christian Constant, and sous-chef at the Paris luxury hotel, Le Royal Monceau. For 3 and a half years he embarked on a world discovery tour:

  • Post of sous-chef in the French restaurant of Sydney Opera House, where he discovered the fusion style
  • Head chef in a Cheval Blanc luxury hotel of the LVMH Group on Saint Barthélémy in the Caribbean
  • Sous-chef for a starred German chef on The Bund in Shanghai
  • Sous-chef in the Sofitel Copacabana Hotel at Rio de Janeiro in Brazil

He then returned to France and took up the post of chef in a Michelin-starred restaurant in the Paris region, where he stayed for 4 years, and today he is Chef at the Maison du Caviar in Paris. Drawing on his experiences, he produces a modern and vibrant signature cuisine that is resolutely international. Spices and plants are key markers in his universe.

La Maison du Caviar - 21 Rue Quentin-Bauchart, 75008 Paris

Johan Leclerre

Johan Leclerre

From La Rochelle, Johan Leclerre is the son and grandson of fishermen. His calling as a chef was born during family moments spent on fishing trips. He started his gastronomic career by working with Gérard Cagne, Pierre Gagnaire, Jean-Michel and Michel Lorain, Pierre and Michel Troigros, then at Alain Ducasse's Louis XII.  

In 1998 he settled in Aytré Plage, where he founded a large establishment: La Maison des Mouettes, made up of a luxury hotel, a gastronomic restaurant, and the bistrot, Le Version Original. In 2007, he opened his second bistrot, Le Café du Parc. He was forced to leave La Maison des Mouettes in 2010 due to the destructive coastal storm Xynthia. After this loss, Stéphanie & Johan settled in the historic section of La Rochelle with the new restaurant La Suite. The concept is “Gastronomy accessible to all”.

La Suite - 15 rue de la Chaîne, 17000 La Rochelle



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