October 29, 2018
A head cooking instructor at Le Cordon Bleu school in Madrid, Barraud was born in the French region of Vendée, in Luçon, to a family of cooks. Determined to continue the family tradition, he studied cooking at the prestigious Ecole d'Arts Culinaire de Saumur, in France and, after finishing his studies in 1988, began to garner experience in French hotels and restaurants, including the two-Michelin-starred restaurant Laurent, in Paris, where he worked as a station chef.
In 1992 he moved to London. There, on the other side of the English Channel, he worked as a sous chef at the restaurant Le Souffle, located in the Intercontinental Hotel, later joining the team of La Belle Epoque as head of production at its three restaurants.
That period in his London career would continue, later, with his arrival at the restaurant House of Albert Roux, where he was executive chef and at the helm of the kitchen and pastry-making teams, as well as Albert Roux’s head consultant, where he was in charge of researching new projects. He thus became the first French chef to work in a three-Michelin-starred restaurant in England: His integration into the British culinary world has reached such a point that he even represents the United Kingdom in international cooking competitions.
In 2000, he joined Le Cordon Bleu in London as a head cooking instructor. A few years later, in 2004, he was appointed head technical chef. Within Le Cordon Bleu, Barraud has been an instructor at the London and Paris schools, before coming to its one in Madrid. He has also taught at the Regent Seven Seas Cruises school, has been a judge for cooking competitions, and has participated in various exhibitions around the globe.
A few of the places around the world where his work has taken him are: Monterrey, Mexico; Santiago, Chile; Kuala Lumpur, Malaysia; Mumbai, India, and Jakarta, Indonesia. In addition, he has taught in Chicago (Illinois), Austin (Texas) and San José (Costa Rica).