Culinary Institute Alain and Marie LeNotre - featuring training and continuing school education in baking program, bread school, catering program, chef career, chef program, chef school, cooking education, cooking through intensive, hands on culinary classes, with a low student-teacher ratio.

Chef Bertrand Goutelon was 13 years old when he knew he wanted to become a chef. By the time he was 14 he began his culinary career. He earned his CAP of cuisine in the beautiful city of Paris. He has gathered experience from all over the world including France, England, Bermuda, Luxembourg, and now in the U.S.A. He has opened many restaurants including 4-star hotels and busy city restaurants and he has been the Executive Chef of many 4 star restaurants throughout Europe. His proudest achievements include the recruitment of 15 Chefs for the opening of a busy city restaurant, having reached 14/20 at the guide Gault et Millau, and having worked for master chefs. He worked at La Tante Claire with Pierre Koffman (3-star Michelin) and at Harvey’s restaurant with Marco Pierre White (3-star Michelin). He moved to America earlier this year exclusively to work at the Culinary Institute Alain & Marie LeNotre. He has accomplished one of his goals of becoming a teacher in the United States. The Culinary Institute Alain & Marie LeNotre is very fortunate to have Chef Bertrand Goutelon as a member of our faculty.