Marion Lichtle

Marion Lichtle, the confectioner's clown Rome, woman full of energy and life experience "real" turning point in the kitchens of some of the most prestigious restaurants in the world. France, Switzerland, England and Italy have forged a strong woman and chameleon profession.

experiences:

1989 - 1991 Hotel Fuerigen Hotel Lucerne-Switzerland (Com)
1992 - 1993 Anton Mosimann's Restaurant London-UK (Commis de patisserie)
1993 - 1994 Regent Hotel (Demi Chef Tournant)
1994 - 1995 Pont de la Tour Restaurant (Demi chef garde manger entrementier)
1995 - 1996 Restaurant Toto's (Demi chef garde manger)
1996 - 1998 Snow on the Pont Sebastien Snow (Junior sous chef)
1998 - 1999 The Square (Chef Tournant)
1999 - 2001 The Glass House (junior sous chef-Chef patissiere)
2001 - 2002 Chez Bruce (Chef patissiere)
From 2002 – Il Pagliaccio as Chef patissiere

L'accademia

La location di World Chef Academy

The headquarters of WORLD CHEFS ACADEMY is situated in one of the highest and most scenic of Rome, a few minutes from St. Peter's, in an old stone building, built by the Princes Massimo owners at the time of the surrounding countryside. Surrounded by a large park with old trees and with a pleasant view of Rome which is overlooked by ancient hedges of laurel, WORLD CHEFS ACADEMY offers to their students outside space and classrooms dedicated to both the theory and the practice.

details