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Teachers and Alumni

Sylvain Boussard

Wine and Beverage Lecturer


2009 The General Manager’s Program, Cornell University’s School of Hotel Administration

1986-1990 International Hotel and Restaurant Management, Ecole Hôtelière de Lausanne, Switzerland

Professional experience:


August 2016 - present 

Head of Hospitality Studies

LE CORDON BLEU, PARIS                                                               

April 2014 – 2016

Program Manager

  • Creation of contents and setting up of a new Restaurant Management program, comprising of 5 main modules : Restaurant Management & Finance, Setting up and running a Restaurant, Marketing & Communication, Food & Beverage, Professional Development
  • Referent for the program, validation of course contents
  • Selection, evaluation and recruitment of teachers and lecturers
  • Selection and recruitment of students

THE EMPIRE HOTEL & COUNTRY CLUB, BRUNEI                                                                     

August 2011 – April 2014

Executive Assistant Manager

  • In charge of Food & Beverage department (10 outlets, extensive banqueting and external catering), Conference and Catering Services, Audio Visual
  • Deputizing for General Manager during his absence
  • Development and implementation of new restaurants concepts
  • Organization of many functions for Head of States, including 3 ASEAN summits

VILAMENDHOO ISLAND RESORT AND SPA, MALDIVES                                                

October 2010 – July 2011 

Director of Food and Beverage

  • Successful pre opening and opening of the resort
  • In charge of 7 outlets, yearly revenue of million
  • Implemented consistent training and development for all Food and Beverage staff
  • Developed comprehensive policies and procedures in the department


February 2009 – February 2010

Vice President

  • Opening and running of ESI Panama

CARLISLE BAY RESORT, ANTIGUA - WEST INDIES                                                      

September 2007 – January 2009

Director of Food and Beverage

  • Consistently rated as one of the best luxury resorts in the Caribbean
  • Consistently maintained LHW’s standards of service

BELMOND (ORIENT-EXPRESS), PERU                                                                        

Hotel Monasterio, Cusco – Machu Picchu Sanctuary Lodge, Machu Picchu – Miraflores Park Hotel, Lima – Hiram Bingham Luxury Train, Cusco to Machu Picchu

May 2002 – August 2006

Corporate Director of Food and Beverage

  • Replaced properties’ General Managers during their absence.
  • Obtained highest LHW score rating in the world (95%, Hotel Monasterio, 2006)
  • Involved in the reopening of Miraflores Park Hotel, with new restaurants concepts
  • Organization and supervision of two Regional Presidential Meetings

BORA BORA PEARL BEACH RESORT, FRENCH POLYNESIA                                           

November 2000 – April 2002

Director of Food and Beverage 

LE MERIDIEN DIPLOMAT HOTEL, MANAMA - BAHRAIN                                               

January 2000 – September 2000

Food and Beverage Manager

CAMINO REAL, CANCUN - MEXICO                                                                            

January 1998 – January 2000

Assistant Food and Beverage & Banqueting Manager

HYATT INTERNATIONAL HOTELS, MEXICO                                                                 

December 1994 – January 1998

Restaurant Manager & Assistant Banqueting Manager

KELVIN GROVE SPORTS CLUB, CAPE TOWN, SOUTH AFRICA                                       

January 1992 – June 1994

Food & Beverage Controller