Director of Culinary Arts & Technology
Chef Hervé Malivert's enthusiasm for the kitchen was evident by the age of 12, as his father was a cheese maker and going on deliveries with him was the inspiration for him to become a chef. The complex mix of French, Swiss, and Italian influences found in his homeland, the Rhône region of France, shaped his culinary outlook and inspired him to pursue his culinary career. His passion for cooking rivals his taste for excitement; in addition to the two decades spent working in restaurants worldwide, he spent a year and a half crossing the African continent and took up photography as a favorite hobby. Now, you can find him in the kitchens of ICC in his downtime creating beautifully intricate dishes and sharing them with his followers. As the Director of Culinary Arts & Technology, Chef Hervé’s sense of adventure is put to good use as he researches and develops new techniques to include in the ICC curriculum. Chef Hervé joined the International Culinary Center in 2006. During this time, he has coached many ICC students in competing to success including: Rose Weiss, winner of the 2011 Bocuse d'Or Commis Competition; Christopher Ravanello, Northeast Regional winner of the 2012 S. Pellegrino Almost Famous Chef Competition; Colfax Selby, Northeast Regional winner of the 2015 S. Pellegrino Almost Famous Chef Competition; Mimi Chen, winner of the 2016 Ment'or Commis competition. Chef Hervé has been a Maître Cuisiniers de France (Master Chef of France) since 2013, a distinct honor that upholds the French traditions and techniques. His international experience is reflected in his personal motto: make food, not war! He instills this motto into his teaching style and cooking style.
Classes start year-round
UPCOMING OPEN HOUSES
NEW YORK CAMPUS
Courses Covered: Culinary, Pastry, Cake, Bread
Courses Covered: Intensive Sommelier Training