Senior Lecturer Practical Arts - EHL Hospitality Business School. Cyrille Lecossois teaches culinary arts and restaurant management. Trained in cooking and hospitality, he began his career in France before gaining solid international experience, notably at Club Med. Based in Switzerland, he worked in high-end establishments in Montreux before joining EHL in 2001. An expert in sous-vide cooking, he now combines innovative teaching methods and technical excellence in higher education.