Technical Director at Le Cordon Bleu New Zealand
" It was one of the best decisions he has ever made "
Le Cordon Bleu New Zealand
With over 20,000 students trained every year in its 35 Institutes located in more than 20 countries, Le Cordon Bleu is currently the leading global network of Culinary Arts and Hospitality Management Institutes.
As both the cultural capital and the actual capital city of New Zealand, Wellington is a fantastic place to live and study. Nestled within the heart of the city’s vibrant and multi-cultural entertainment district lies Le Cordon Bleu New Zealand.
Established 2012 as a state-of-the-art cooking school, it has a team of French trained chef tutors and state-of-the-art equipment and facilities. With nearly 200 students from over 23 different countries, the school is as vibrant and multi-cultural as the city itself.
The modern, purpose-built school covers over three stories and is still expanding. Dedicated Cuisine, Patisserie and demonstration kitchens are staffed by a team of world-class international Chefs.
The academic staff members come from nearly all four corners of the world, bringing a plethora of knowledge and experience. From a Master of Wine through to published and recognised authors, the academic delivery lecturers truly prepare students for life in the ever-growing and blossoming world of Hospitality.
Sebastien Lambert Biography
Born in Ernée, in north west France, Sebastien began his career in 1992 at Le Petit Prince Pâtisserie. Chef Lambert developed his culinary skills working in France for four years as a patisserie chef in a variety of boutique establishments.
He then continued to advance his career internationally. Sebastien’s first international position was in the UK, working as a patisserie chef at Butler’s Wharf Chop House in London.
A desire to live in the Southern Hemisphere bought him to New Zealand where he secured a position at Essence Restaurant in Auckland.
A move across the Tasman Sea took him to the renowned Quay Restaurant in Sydney Australia.
A subsequent return to Europe saw Chef Lambert secure positions in two of Dublin’s finest 5 star hotels - as Patisserie Sous Chef at The Shelbourne and Executive Pastry Chef at the Clarence Hotel.
He returned to New Zealand in 2006, to the Kapiti Coast to open a new European style bakery where he held the Patisserie Chef Manager position.
In August 2012 he joined the select staff of teaching chefs at Le Cordon Bleu in Wellington. To this day Sebastien states that it was one of the best decisions he has ever made. Career advancement led him to secure the position of Technical Director.