Herve Guillard

For Chef Hervé Guillard, the worlds of teaching and cooking are intertwined passions, a legacy passed down to him through his family. His culinary journey began at a young age, honing what would become his foundational baking and pastry skills at the bakery his family owned in Saint Florent Le Vieil, France.

In his twenties, Chef Guillard took a unique detour, earning a master's degree in toxicology that led to safety engineering roles at Disneyland Paris. However, the call of the culinary world proved strong. In 1995, he moved to the United States to work at Walt Disney Animation Studios, simultaneously launching his own private chef business. By 2000, his love for sharing knowledge led him to teach culinary and pastry arts at Le Cordon Bleu in Los Angeles.

Chef Guillard fully dedicated himself to his business, Culinary Wonders - Cooking Studio, in 2011, but his commitment to education never wavered. He began instructing culinary classes at the College of the Canyons in Santa Clarita, California, in 2013, later becoming department lead at the University of Antelope Valley in Lancaster, California, in 2016.

His leadership and expertise brought him to ICE's Los Angeles campus in 2018, where he joined the opening team as pastry lead instructor. He quickly ascended, becoming the Dean of Students, and since 2021, has served as the Director of Education. Every day, Chef Guillard is driven by a singular goal: to ensure students receive an exemplary education in an environment that upholds the highest standards of excellence and fosters student success.