Alexis Henrion
Kitchen Instructor
After completing his Bachelor’s degree in Culinary Arts at Institut Paul Bocuse, Alexis started his career in different Michelin-starred restaurants, where he specialized in French cuisine. He also gained wonderful experience in New York, working in a famous fine-dining restaurant. Then, he returned to Institut Paul Bocuse as a kitchen instructor. Alexis joined Glion in 2019, where he continued his mission as a kitchen instructor.
Campus: Switzerland
E.alexis.henrion@glion.edu
