Patrick Ogheard

Patrick Ogheard has a dual background combining operational excellence and academic expertise. Chef with a Master's degree in Hospitality and Catering Management, he has worked for over twenty-five years in France and internationally with renowned chefs such as Jacques Maximin and Alain Ducasse, for whom he helped create the ADF training centre and co-wrote the Grand Livre de Cuisine d'Alain Ducasse with Jean-François Piège and Franck Cerutti, a reference work for professionals.

Attracted by teaching and research, he joined the Institut Paul Bocuse in 2007, where he contributed to the opening of the Research Centre in 2009 alongside Bruno Goussault, a pioneer in sous-vide cooking. This encounter marked the starting point for an in-depth reflection on cooking at the right temperature, an approach that combines scientific rigor, mastery of technique and respect for the product.

Since 2012, Patrick Ogheard has been working at the EHL Hospitality Business School, where he has held several strategic positions before joining the Executive Leadership Team as Dean of the School of Practical Arts. He is also co-founder of the EHL Institute of Nutrition R&D, dedicated to applied research in nutrition and culinary science.

In 2025, he co-authored the book La Cuisson à Juste Température (Hachette Pratique), alongside Bruno Goussault and other experts, confirming his role as a leading authority in the field of precision cooking, sous-vide cooking and the scientific transmission of taste.