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"Flambé with Flair" Making a Modern Fruit Flambé with the Best Craftsman of France MOF Thomas Fefin

With great pleasure, Taylor's Culinary Institute invited Mr. Thomas Fefin to conduct a Fruit Flambé workshop for 35 Diploma in Hotel Management final year students at Taylor's University Lakeside Campus. The workshop was a comprehensive and interactive session where the students were taught about the equipment, ingredients and techniques used in making a fruit flambé. The students were given opportunity to ask questions and taste the fruit flambé at the end of the workshop.

Thomas Fefin, a distinguished professional in hospitality industry who completed his Brevet Technicien Supérieur in Hotel Management in Metz, France, before moving to Kuala Lumpur, Malaysia for a Degree in Hotel Management in English at Taylor's. He began his career in Asia, working with Chef Antoine Perray in Macau and Guangzhou, China. Mr. Thomas joined the Epicure team in Paris in 2012, where he worked with Fréderic Kaiser, Meilleur Ouvrier de France & Restaurant Manager and held various positions as a maître d'hôtel. He was appointed as Assistant Director of the two-Michelin-starred Le Gabriel Restaurant at La Réserve Paris - Hotel and Spa in July 2017.

In 2018, Mr. Thomas has prepared for the Meilleur Ouvrier de France (MOF) (Best Craftsman of France) competition with the support of Chef Jérôme Banctel and his team. He is passionate about his work and ensures that the group he leads is built on a demanding vision of a quality offering. His daily commitment resulted in his earning of the ultimate MOF 2019 Award and the pleasure of being the Director of Le Gabriel.

In September 2020, Mr. Thomas joined the École hôtelière de Lausanne (EHL) as a Practical Art Lecturer at the Berceau des Sens restaurant. As a hospitality industry expert and a MOF winner, Mr. Thomas brings a wealth of knowledge and expertise to his role as a lecturer, inspiring and mentoring the next generation of hospitality professionals.


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