Chef Christophe Bidault joined Le Cordon Bleu in 2000 following many years of experience as a chef for elite establishments in both France and England.

Born in Chartres, near the Loire Valley, Chef Christophe grew up with a love of artisan bread and pâtisserie which lead him to study for his Certificat d'Aptitude Professionnelle Boulanger (C.A.P.) - a professional diploma in bread making - at LEP Rouen in Normandy. Chef Christophe then also went on to complete his CAP Pâtissier Glacier Chocolatier Confiseur, mastering pastry, ice-cream, chocolate and confectionery. With a passion for developing his skills, he also spent each summer during his studies working at the best bakeries in the Dordogne region.

Once qualified, he worked in bakeries and pâtisseries throughout France before moving to England in 1989 to apply his skills in restaurants in the South East. In London he began work for Parfait Ltd, supplying elite department stores such as Harrods and Fortnum & Mason, before moving to Harrods in 1994 where he became the Head Chef for the Bakery and Viennoiserie departments.

He then went on to work with celebrated chef, Philippe Dadée, producing and supplying bread for London’s 5-star hotels. Chef Christophe Bidault then moved to the esteemed Ritz Hotel in London, where he became the Executive Pastry Chef.
Whilst working for Le Cordon Bleu, Chef Christophe Bidault has demonstrated at exhibitions in Mexico, Korea and London. With a creative flair, Chef Christophe has often been commissioned to create elaborate sugar centrepieces, intricately detailed chocolate figurines and towering croquembouche displays.

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