Hervé Malivert
Director of Culinary Affairs
Faculty
Biography
Chef Herve has more than 20 years of experience with classic French fine dining. He gained experience as a cook, sous chef and chef at Michelin-starred restaurants in France and moved to New York in 1998 to be the chef de cuisine at La Goulue. He became an executive chef at Orsay Restaurant before transitioning to education in 2006.
Chef Herve directed catering and special events at the International Culinary Center (ICC) as well as directing culinary arts and technology. He trains students for international competitions, develops sous vide recipes and curriculum and excels at plating technique.
Chef Herve began instructing Culinary Arts at the Institute of Culinary Education in 2021, where he will continue researching and developing. He's a member of the Maitres Cuisiners de France (MCF) and has sommelier training.
Education
- CAP Culinary Art, Lycee Hotelerie DeBelgarde, France, 1985
- Fundamentals of Sous Vide, CREA Cuisine Solution, 2017
- Grand Diplomat of Intensive Sommelier Viniculture, Viticulture, Wine Service and Tasting, ICC, 2020
Work History
- Director of Culinary Arts and Technology, ICC, 2006-2020
- Director of Catering and Special Events, ICC, 2006-2020
- Chef de Cuisine and Executive Chef, Orsay Restaurant, 2001-2005
- Chef de Cuisine, Le Goulue, 1998-2001
- Cook, Chef de Partis, Sous Chef, Chef, Michelin-starred French restaurants, 1986-1998
Hervé Malivert on the Blog
- What Is Flambé? (and Why Is This Cooking Technique So Essential to Pro Chefs?)
- ICE Students Cook with Esteemed Chefs at NYC Charity Event Autism Speaks
- April Produce Guide: How To Use Spring Fruit & Veg, According To Pro Chefs
- This Irish Brown Bread Recipe by Chef Jess Murphy Is Chewy, Crunchy, Umami Perfection
- Asparagus is Here! Chef Hervé Malivert’s Recipe “Spearheads” the Season
- Meet Monkfish, the “Poor Man’s Lobster"
- Master Knife Sharpening: Expert Tips for a Razor-Edge Blade
- How to Make Herb-Laminated Pasta Dough
