Chef: Hervé Malivert’s
Chef Hervé Malivert’s two passions are Judo and cooking. While he was a part of the Olympic National team of Judo, he was also pursuing a challenging culinary career. Chef Hervé’s enthusiasm for the culinary arts was evident by the age of 12 and the complexity of French cooking found in his homeland, the Rhône region of France, shaped his culinary outlook in some of the most reputed restaurants in France like Paul Bocuse and Roger Vergé. His passion for cooking rivals his taste for excitement. In addition to the two decades spent working in restaurants worldwide, he has spent a year and a half crossing the African continent learning their culture and has also taken up photography as another favorite hobby. As a Chef Coordinator of the culinary program, integrating and teaching new technology like sous vide enables him to satiate his adventurous side as he is continually testing new recipes and ideas for L’École. His international experience reflects his motto: Make food, not war! Chef Malivert joined the FCI in 2006.