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Dominique Toulousy

Dominique Toulousy

MOF* Cuisine – Senior Lecturer

Dominique has lived and breathed haute cuisine since childhood. Over the course of his career, he has managed and owned Michelin-starred restaurants, won prestigious awards and led his own gourmet training restaurant.

Born in the Pyrenees Mountains in southwestern France, Dominique began on his career path at aged 16. He attended a high school specialized in hospitality and tourism, located in the regional capital of Toulouse. Upon graduating, he won the award for Best Chef’s Apprentice, making it to the finals in the national competition.

His work as a chef has seen work across the globe, including a period as Head Chef at a leading restaurant in the Dominican Republic. He earnt his first Michelin star in 1979, recognizing his talents as a rising chef. This led to him opening a new restaurant in 1984 in downtown Toulouse. The Jardins de l’Opera received two Michelin stars in quick succession, as well as a near-perfect 18/20 rating from Gault & Millau, a highly influential French restaurant guide. He would go on to manage the restaurant for nearly 22 years with his wife Maryse.

Dominique later gained further plaudits when he earned the Meilleur Ouvrier de France accolade, a status only bestowed to the world’s most talented chefs. He then decided to use his wealth of experience and admirable success to train others, managing the Berceau des Sens, the gourmet training restaurant of the Ecole hoteliere de Lausanne.

Now bringing his 30 years of culinary experience to Glion Institute of Higher Education, Dominique started work as a Senior Lecturer in August 2017.

*Meilleurs Ouvriers de France Awards