Chef Clément Lopez, Operations Director Florie Ghibaudo, Dining Room Director Julien Hayere-Luciani, and Head Sommelier Jeanne Suscillon, alongside their kitchen, pastry, service, and sommelier teams, embody this dual ambition: upholding Pavyllon’s high standards of excellence while mentoring students along their growth journey. A shared philosophy between Yannick Alléno and Institut Lyfe, mentorship is never just about words; it is passed on through example, the repetition of techniques, observation, high standards, and a strong sense of teamwork. Training future professionals is as much about passing on a culture as it is about teaching a craft.
Chef Clément Lopez approaches cuisine as an art form where technical rigor meets demanding yet compassionate leadership. With 15 years of experience, he honed his mastery in Michelin-starred establishments in Paris (Michel Rostang, Le Taillevent, Le Diane) and the United States (La Folie, North Pond), before leading prestigious hotel restaurants in Lyon (InterContinental, Lyon Métropole).
His arrival at Pavyllon Lyon brings together the technique of a reinvented classic heritage and Institut Lyfe’s educational mission. Passionate about precision and ingredients with character such as saffron, he thrives on bold creations while exalting the culinary treasures of the Auvergne-Rhône-Alpes region.
At the head of a brigade of nearly 20 people, Clément Lopez unites his team and guides students toward excellence. His highest ambition is to deliver a dynamic and enriching experience that breathes new life into the Lyon dining scene and showcases this unique expertise to every guest.
A graduate of Institut Lyfe (formerly Institut Paul Bocuse) with over seven years of experience in luxury hospitality and fine dining in Ireland, Florie Ghibaudo makes her triumphant return to Lyon as Operations Director of Pavyllon Lyon.
Renowned for her leadership, sharp management skills, and passion for exceptional culinary experiences, she channels her energy into operational excellence and oversees the overall management of this new address.
With ten years of experience in Michelin-starred houses and prestigious establishments in France and abroad (Maison Aribert, Le Chabichou, L’Hostellerie de la Pointe Saint-Mathieu), Julien Hayere-Luciani views the dining room as a living stage. Passionate about the poetry of wine, the art of mixology, and human connection, he approaches service as an orchestrated ballet performed in close proximity to the guest.
Deeply driven by a desire to mentor, Julien Hayere-Luciani fully identifies with the ambition championed by Yannick Alléno and Institut Lyfe through the opening of Pavyllon Lyon. Placing empathy and a keen understanding of personalities at the core of his teaching, he thrives on revealing the magic of service to students. His goal: guiding young hospitality talents toward excellence to offer every guest a personalized and unforgettable experience.
Trained with the prestigious Compagnons du Devoir, Pastry Chef Mickaël Barret has shaped his art across the globe (Noma in Copenhagen, Quay in Sydney, La Tour d’Argent in Paris). Captivated by Yannick Alléno’s innovative vision and the prestige of Institut Lyfe, this passionate native of Lyon joins Pavyllon Lyon with a commitment to delivering a chef-driven pastry program, balanced and focused above all on flavor.
Chef Barret strives to make dessert the final, memorable note of the Pavyllon dining experience. Right at the counter, in full view of the guests, he takes joy in passing on the rigor and precision of the craft to his students while elevating signature ingredients like vanilla.
Granddaughter of a member of the Confrérie des Chevaliers du Tastevin (Burgundy wines) and coming from a background in commerce and marketing, Jeanne Suscillon followed her passion by diving into sommellerie with boundless enthusiasm. Certified by the Wine Academy and holding an ASI diploma, she views wine as a vehicle for pleasure and emotion, describing herself as a true “messenger for winemakers”.
As Head Sommelier, Jeanne Suscillon sees Pavyllon Lyon as the ideal sweet spot between respect for tradition and uninhibited modernity. She is convinced that this unique venture between Yannick Alléno and Institut Lyfe will inspire new callings among students. Jeanne dedicates her pedagogical approach to passing on a living, instinctive craft deeply rooted in the terroir.
Led by passionate professionals, Pavyllon Lyon is more than a gastronomic counter; it is also a learning space for young talents from Institut Lyfe. Even before taking their places in the dining room or kitchen, students benefit from theoretical and practical coursework at the institute’s Écully campus.
Before joining the Pavyllon Lyon brigade, 2nd-year students in the Bachelor in International Culinary Arts Management master the fundamentals of modern sauces, Chef Yannick Alléno’s signature hallmark, in Institut Lyfe’s laboratories. Guided by an instructor chef, students spend a week designing the counter menu, actively collaborating on its creation before bringing it to life for guests during their stint at Pavyllon Lyon.
Alongside these culinary arts students, total immersion is also extended to students across Institut Lyfe’s specialized pastry and hospitality management programs. 2nd-year students in the Bachelor in International Pastry Management apply their craft to create a dessert moment conceived as the ultimate lingering memory of the meal. On the dining room side, a blended team of 1st- and 2nd-year students from the Bachelor in International Hospitality Management orchestrates service at the counter, mastering the arts of welcoming, service, management, empathy, and client relations in direct contact with diners.
A unique educational synergy preparing the new generation to become the driving forces and leaders of tomorrow’s gastronomy.
Soon, we will invite you to experience Pavyllon Lyon through the eyes of our students in training. Join us behind the scenes to discover how the culinary and hospitality talents of tomorrow are shaped, in the kitchen, in pastry and in the dining room. A unique immersion at the very heart of mentorship.
