Lola Baivier de Fortis is Head Pastry Chef at Four Seasons Tower Bridge. A 2013 graduate of FERRANDI Paris, Lola has built a career in haute pâtisserie in London. She began her career at The Savoy followed by The Connaught and then joined Nobu Hotel London Portman Square before becoming Head Pastry Chef at the Four Seasons Hotel London at Tower bridge in 2024.

Adrien Bourgeau is an experienced hospitality professional, currently Assistant Director of Food and Beverage at Shangri-La The Shard, London. Previously, he was Director of Sky Lounge, In-Room Dining and Events at the same establishment and also worked at The Ritz London. He is a 2017 FERRANDI Paris graduate with a Bachelor's degree in Food & Beverage and Hospitality Management.

Pauline Dubord is an accomplished Director of Operations with extensive experience in the upscale hospitality sector, specializing In Michelin-starred establishments. Since November 2019, she has been leading the Hakkasan Group internationally. Previously, she has opened iconic restaurants and clubs such as Brasserie Chabot, Milos, and more, she is now moving on for a new chapter to be announced soon. Pauline is a graduate of FERRANDI Paris, holding a degree in Culinary Arts.

Stéphane Gliniewicz is an experienced Head Baker, currently Chef Lecturer at Le Cordon Bleu London since August 2023. Previously, he was Head Baker at Hotel Café Royal. His London career includes positions at 5 Hertford Street, Pavilion Restaurant Member Club, and St John Bakery. Earlier in his career, Stéphane developed his skills in France, including at Arnaud Delmontel and Hotel Plaza Athénée. He was awarded 2nd place in the UK’s Best Baguette competition in 2025. He is a 2007 FERRANDI Paris graduate in bakery.

Benoit Jobard is an experienced chef based in London. He has been Head Chef at the Royal Academy of Arts since December 2024. Previously, he was Senior Head Chef at the Southbank Centre and Executive Chef at Riverside Studios. Earlier, Benoit was Head Chef at Hackney Coffee Company and Antipode. Benoit holds a CAP in Cuisine and Culinary Arts from FERRANDI Paris. 

Alexandre Nicolas is a renowned Executive Chef with extensive international experience in fine dining. He was executive chef for  Alain Ducasse for 14years. He is working now at the Wolseley restaurant. His culinary training began at École Supérieure de Cuisine Française (ESCF) - FERRANDI Paris. His previous roles include Corporate Chef at COYA, London and Executive Chef at The Bulgari Hotel & Residences, London.