About Us, Chefs and Team

Gastronomicom Culinary Institute is led by a dedicated and enthusiastic team that has years of training and professional experience who crave to share it with you from the moment you start your journey into the world of culinary arts.

Our teachers, who have experience in the real world of cooking, pastry, wine and hotel management, will provide an excellent education and share with you all their secrets.

Chef Vincent Catala, Pastry Teacher

Executive Chef, La Réserve Ramatuelle, 1 Michelin star, St Tropez
Chef, La Bastide St Antoine, 2 Michelin stars, Grasse
Chef, Chateau Les Vigiers, 1 Michelin star, Bordeaux
Second Chef, Les Prés d’Eugénie, 3 Michelins stars, Eugénie les Bains
Second Chef, Hotel Le Prieuré, 1 Michelin star, Villeneuve lez Avignon
Chef, La Réserve, 1 Michelin star, Albi


Martine Lessault, Owner and President

Graduate École Hôtelière de Lausanne (Switzerland)
Restaurant Manager Hôtel Beau Rivage ***** Geneve (Switzerland), Leading Hotel of the World
Manager Hôtel “Maison Morizet” **** Münich (Germany)
Manager “Hôtel Guy louis Duboucheron” **** luxe, Paris
General Manager Hôtel Da Lapa ***** luxe, Lisbon (Portugal) Leading Hotel of the World
Development Manager Hôtel d’Europe **** Avignon, (FR)
Manager Hôtel Vatel **** , Teacher in Vatel Institute and Responsible for all the internships and international students at Vatel Institute, International School of Hospitality Management, Nimes (France)
Permanent member of Worldwide Who’s Who Network
Spoken Languages: French, English, Spanish, German, Portuguese.

Nathalie Gillardo, Assistant Director

Nathalie Gillardo was born and raised in France. She decided to come to the United States to expand her horizons. After going on a long journey of self-discovery, she landed a job in Miami. Before joining Gastronomicom, she was a meticulous bookkeeper for the highly successful show control manufacturer, Medialon. There reached a point in the road where she had to decide to either stay in Miami or move out of state; thankfully, today, she is now the Assistant Director for Gastronomicon where she works in the administration and student life of the school.

French Gastronomy has always been part of her life. Since her father was a chef, her love for cooking is now back in full circle.  In her free time, she enjoys sports, spending time with her family and hosting parties for her closest friends!

Emmanuel Duranteau, Cooking Teacher

Executive Sous Chef for Remy Restaurant 3* Michelin and Scott Hunnel Award-Winning “Victoria and Alberts” Dining

Executive Chef in the Restaurant L’Oulivier du Suquet Cannes, France

Sous-Chef in the Restaurant Le Rendez-vous de Chasse, Colmar, France 1* Michelin

Sous-Chef in the Restaurant La Table du Gourmet Riquewihr, France 1* Michelin

Chef de Partie in the Restaurant L’Auberge Bretonne La Roche Bernard, France 2* Michelin 

Executive Chef on the cruise ship MV Lord of the Highland England

Chef de Partie in the Restaurant Jean François Issautier St Martin du Var, France 2* Michelin

Chef de Partie in the Restaurant La Table du Gourmet Riquewihr, France 1* Michelin