Paul Bocuse

The Culinary Institute of America salutes the life and legacy of the most important chef in history—Paul Bocuse. We are deeply saddened by his passing, but have been greatly enriched by his friendship and will continue to be inspired by his example. He was the greatest ever. Au revior M. Paul. Merci Bocuse!

Didier Berlioz, CIA Lecturing Instructor—Baking and Pastry Arts

Faculty Bio: Didier Berlioz

Baking and Pastry Arts
Lecturing Instructor—Baking and Pastry Arts
Education and Credentials: CHE

Education:
Lycée Technique d’Hôtllerie et de Tourisme, Nice, France.

Apprenticeships:
Chef Louis Francin.

Professional Experience:
Pastry Chef, JHouse, Greenwich, CT. Consultant, Berlioz Pastry, Mamaroneck, NY. Pastry Chef, La Panetiere, Rye, NY; La Reserve, NYC; Micheline Restaurant, Washington, DC. Pastry Assistant, Le Negresco, Nice; L’Oasis, La Napoule, France; La Réserve de Beaulieu, Beaulieu-sur-Mer, France.

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The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600