Our profession is one where passion rules, where long working hours are rewarded with the satisfaction that our diners enjoy.Learn More
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We are driven by a passion for our work and a desire to please.
A passion for foodOur founder, Cédric Séguéla, draws on his vast expertise in the yachting industry and his passion for fine food to provide exceptional service to chefs, individuals and businesses.
Having travelled the globe and worked in the world’s finest restaurants, he set up his own business on the French Riviera, working on yachts and in prestigious private residences, gradually building a team of experienced professionals around him.
An experienced teamWe have been driven by a desire to do things the right way since 2006.
The cohesion and expertise of our team reflects our in-depth understanding of the culinary world and whether you come to Secrets de Cuisine to purchase, to train or to find the right chef for your yacht or villa, it is our consummate goal to exceed your expectations.
I was very motivated by the experience, knowledge and patience of Chef Cedric. He was very flexible with all the students, and absolutely great on coaching and keeping an eye on ensuring you would succeed no matter what. I liked that very much
Excellent trainer and every trained chef needs to re-use basic culinary techniques and this course gives the techniques very well.
Refreshing my knowledge of pastry methods as well as testing my own time management. The enviroment was very helpful as we were not disturbed at all. The transport arrangement was perfect and contributed to the result in this course too.
I walked in knowing absolutely nothing. I walked away feeling more confident in my own ability, as well as having learnt new skills and ways to better my career.
A fantastic course with excellent and helpful instructors. Well worth doing the prep course before the final assessments.
The course is extremely relevant for the yachting industry with a vast amount of industry knowledge enhancing the training package from both Cedric and Duncan. The course is not easy but with that level of instruction and a sound industry background it is perfectly achievable. Both instructors bring ample skills and teaching ability to the course providing a well rounded preparation for the assessment phase. The written exam is thorough and test depth knowledge. Both practical assessments were enjoyable and I particularly appreciated how hard both instructors work to keep you ease under exam conditions. I feel like I have been tested but i never felt that what was being asked was beyond reasonable expectations of a chef or the mandate of the MCA and the ships cook assessment criteria.
It was good to have a refresher in classical cooking skills that I haven't used for a while. Also great to be exposed to other chefs working on the industry.
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