International School for Gastronomy

FERRANDI Paris is a leading French culinary school, founded over 100 years ago in Paris. As part of the prestigious Conférence des Grandes Écoles, the school offers programs in French cuisine, pastry, bakery, restaurant and hotel management, as well as entrepreneurship.

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FERRANDI Paris is renowned for its high academic standards and innovation in gastronomy, preparing future leaders in the culinary and hospitality industries. Its graduates enjoy strong professional opportunities and international recognition, making it one of the most prestigious institutions in the world of gastronomy.

Chef Dono is a graduate of the Culinary Institute in Namur, Belgium, where he was trained in the art of classical French cuisine.

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With more than 25 years of international experience in Belgium, France, and the United States, he has worked side by side with some of the world’s most renowned chefs, including Guy Savoy in Paris (3 Michelin stars) and Thomas Henkelmann in Connecticut.

His career includes leadership positions as executive chef and general manager in prestigious establishments, where he combines his mastery of French culinary tradition with a deep understanding of evolving American gastronomic trends.

A graduate of a Culinary Academy, he has gained professional experience across several European countries and the United States, working in restaurants recognized by the Michelin Guide.

Inspired by the new wave of gastronomy and the bistronomy culture, he has developed his own casual fine dining style - blending refined technique with authenticity in a relaxed atmosphere.

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As the owner and head chef of a contemporary bistro in Sofia, he focuses on terroir-driven cuisine, local and organic produce, and close partnerships with farmers, fishermen, and natural winemakers.

He believes in sustainable agriculture, minimal waste, and the nose-to-tail philosophy. His work explores modern Balkan cuisine, minimalist plating, and fermentation techniques that bring depth, balance, and character to his dishes.

Julien Cassin is a French master baker with extensive experience in teaching traditional techniques such as sourdough, long fermentation, and Viennoiserie.

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He has trained bakers from around the world, conducted professional courses at Le Cordon Bleu, and led international bakery projects and team development across Europe and Asia.

With a passion for sharing authentic French baking, Julien helps students build confidence, skill, and creativity throughout their learning journey.

Iva spent six years as the owner and head baker of a small artisan bakery, mastering the art of sourdough and traditional breadmaking. Her journey through Bulgaria, Italy, and Panama combines hands-on expertise with rich cultural influences.

As a TEFL-certified instructor fluent in English, Spanish, and Bulgarian, Iva is known for her patience, precision, and ability to make complex techniques accessible and engaging. For her, sourdough is more than just bread — it’s a lesson in patience, process, and community.

After completing traditional French training at a prestigious pastry school, Chef Brochier began his career at the legendary Savoy Hotel in London, where he mastered the highest standards of precision and attention to detail.

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In recent years, he has worked at a luxury resort in the Swiss Alps, refining his skills in various areas of pastry — from desserts and chocolates to wedding cakes. He is passionate about sharing his experience and knowledge with anyone eager to master the art of contemporary French pastry.

An architect by education and a pastry chef by calling. She completed professional training at École Ducasse – ENSP in France, where she developed her knowledge of classical and contemporary pastry techniques.

Her professional path includes experience as a pastry chef at Savi Artisanal Bakery and Marashlian Pastry in Sofia, where she gained expertise in preparing French and signature desserts. After her training in France, she completed an internship at the restaurant Origines by Adrien Descouls, where she participated in the preparation and presentation of the desserts on the menu.

She believes that pastry-making should combine tradition and innovation — it should be lighter, balanced, and connected to local and seasonal ingredients.