Lefevre Benjamin

Lefevre Benjamin has a diverse work experience in the culinary industry. lefevre started their career in 2011 as a Sous Chef at Le Rosebud Hotel Le Jeu de Paume. lefevre then worked as an executive chef at Restaurant Le Bistro Hua Hin before joining Centara Hotels & Resorts as a Chef de Cuisine. Benjamin later served as an Executive Sous Chef at Rayavadee Resort and Le Rosebud. From 2017 to 2021, they held the position of Executive Sous Chef at Le Rosebud. lefevre then worked as the Chef De Cuisine at Les Tilleuls from 2020 to 2021. In 2022, Benjamin became the Head Chef at Cocotte Farm and Winery, and they are currently serving as the Head Corporate Chef at Central Food Retail Group (CFG) since 2023.

Lefevre Benjamin attended CIFA Auxerre from 2002 to 2004, where they obtained a Bachelor's degree. lefevre also holds a certification in bakery, chocolate, and ice cream from CAP.