It was early morning on the first day of Le Cordon Bleu President André Cointreau’s two-day visit, and already, I was feeling embarrassed. Our small group — Mr. André, Vice President Charles Cointreau, Eveth Balce, and myself — was at Ateneo Rockwell for a site inspection. At 78 years old, Mr. André moved swiftly through different areas and floors of the building with such enthusiasm and energy that I found myself both amazed and humbled. I was younger by more than two decades, yet I simply couldn’t keep up.
From left to right: Le Cordon Bleu Ateneo de Manila French pastry chef Julien Bispo, President André Cointreau, me, Vice President Charles Cointreau, and Technical Director Cyrille Soenen.
Earlier that morning, he greeted me as if we had just seen each other yesterday. In reality, the last time we met in person was in 2019. Yet, he remembered my name and my role within Le Cordon Bleu’s vast global operations. It was a small gesture, but one that left me both honored and thrilled.
Dressed in an impeccably tailored suit despite Manila’s sweltering heat, Mr. André was visibly perspiring. He eventually removed his jacket, and I promptly offered to have our driver carry it or leave it in the car. He politely declined, saying he was used to such conditions.
From Ateneo Rockwell, we took a short walk, less than five minutes, to Wildflour, a choice made deliberately. During his 2019 visit, Mr. André shared with me a personal dining rule: when eating out, he chooses restaurants owned or managed by Le Cordon Bleu alumni. Two of Wildflour’s founders, Chief Executive Officer and President Ana Lorenzana de Ocampo and Founding Partner Margarita Lorenzana Menzke, are graduates of the esteemed culinary institution.
Le Cordon Bleu President André Cointreau and Vice President Charles Cointreau were joined by Le Cordon Bleu Paris alumnus Aaron Isip of Kasa Palma.
He was delighted to learn of Wildflour’s success in the Philippines, but he seemed even more pleased when he found out that Ana and Margarita were sisters. He asked me to email him more details about their journey — he wanted to know their story. The look of pride on his face was unmistakable.
Over lunch, Mr. André entertained Eveth and me with little-known historical anecdotes about France, Europe, and the world — especially about food and drinks. His lineage is legendary: he is a direct descendant of the family behind the world-famous Cointreau liqueur, a staple in any well-stocked bar. His family is also closely associated with Rémy Martin, one of the world’s most prestigious cognac houses.
After lunch, we returned to Ateneo Loyola in Katipunan, Quezon City for a meeting with President Fr. Bobby Yap and Vice President for Higher Education Marlu Vilches. It was during this discussion that I discovered two remarkable things about Mr. André that deepened my admiration for him.
First, he has a profound connection with the Jesuits. Having received a Jesuit education in France, he maintains strong ties with the order, including with members in the Philippines and China. He spoke of Fr. Pierre Tritz, the revered French Jesuit priest who moved permanently to Manila to dedicate his life to charity, helping impoverished children and communities. It was this very connection — with Fr. Tritz and other Jesuits in Manila and Shanghai — that became the seed from which Le Cordon Bleu Ateneo grew.
Second, I was struck by the sheer scope of his accomplishments. Under his leadership, Le Cordon Bleu expanded from its humble beginnings in Paris to over 35 institutes worldwide, offering a diverse range of programs in culinary arts, pastry, and hospitality management. What began as a single Parisian institution is now one of the most recognized culinary schools in the world, shaping the careers of thousands of chefs, pâtissiers, and hospitality professionals.
From the Xavier Hall boardroom, we proceeded to Le Cordon Bleu Ateneo, where Mr. André met the rest of the LCB team and students. Once again, my admiration for him grew as I watched him meticulously inspect our institute — from top to bottom.
From left to right: Me, Le Cordon Bleu Vice President Charles Cointreau, President André Cointreau, Ateneo de Manila University President Bobby Yap, S.J., Ateneo Vice President for Higher Education Maria Luz Vilches, and Ateneo School of Management Dean Robbie Galang.
He entered every kitchen, office, classroom, and even the locker rooms, ensuring that everything was clean, orderly, and up to Le Cordon Bleu’s rigorous standards. I’m used to regular audits from LCB, but I certainly didn’t expect the president of a global organization to personally conduct one.
He even requested that the walk-in chiller and freezer be opened for inspection. His attention to detail was unwavering. Naturally, I was nervous — but I had confidence in our team. As expected, he identified areas for improvement (his eye was razor-sharp), but nothing alarming or severe. He seemed pleased.
Then came the moment that truly set him apart as a leader.
During the surprise inspection, he asked to speak with the chef assistants. That didn’t surprise me. But then, he made an unexpected request: he wanted to meet the cleaners and dishwashers.
I hurriedly gathered our stewards, unsure of what was about to happen. Then, with sincerity, he greeted them and asked me to translate the following message into Filipino: “I want to thank you all for your hard work here at the institute. Please know that your role is very important. Do not think that you are not significant. You are just as important as any of us. Keep up the good work, and thank you.”
Me and Le Cordon Bleu Global President André Cointreau.
In my three decades of accompanying industry and corporate leaders on site visits, this was the first time I had ever witnessed something like this. Legendary, in my book.
For dinner, I invited Mr. André and Charles to Kasa Palma, the acclaimed restaurant of LCB Paris alumnus Chef Aaron Isip. The restaurant is known for its fusion of international techniques and Filipino ingredients, a reflection of Chef Aaron’s meticulous craftsmanship.
To honor Mr. André, Chef Aaron personally presented an exquisite lineup of dishes — in French. Touched by the gesture, Mr. André turned to me and said: “You asked me earlier what keeps me going. This is one of the answers. Seeing former students succeed like this.”
Spending time with Mr. André felt like a dream. Yes, it was intense, and I left with an overwhelming to-do list. But beyond that, I felt energized, inspired, and grateful. It’s not every day that I get to spend long hours in the company of someone like him — a global business leader, a culinary legend, and a hospitality icon who is, above all, humble, considerate, spiritual, and authentic.
At the end of his visit, he turned to me and said in his soft yet clear and resolute voice: “You have a good team here. I can feel that everyone is happy. That is important, and you should know that.” And with those words, he left me with an even deeper appreciation for what true leadership looks like.
