Chef Regis Lacombe was born in one of the most beautiful regions of France: Normandy. He still remembers the privileges of living in that area. As a young boy and thanks to his grandmother, he felt a great attraction to the kitchen. Regis has not forgotten the taste of vegetables grown in the field close to his house and the lush flavor of fresh tomatoes and the juicy strawberries, full of flavor and color. He also remembers with particular love the warm crackle of the wood and coal stove that his grandmother controlled the temperature with her hands to achieve the most fluffy and delicious soufflés.
At an early age, his curiosity for the cultural diversity and a desire to expand his culinary horizons led him to travel to enrich his personal and professional life. During this travels, he worked in prestigious hotels around the world and settled in Mexico for over 23 years.
Chef Regis Lacombe is the Gastronomic Adviser and Director of the “Instituto de Gastronomía y Repostería Franco Mexicano”. He is also Gastronomy Adviser of the Mayan Group. Considered a very prestigious professional in the Culinary Arts, he is Maitre Cuisinier de France, an Honorary Chairman of the Vatel Club and of the Culinary Academy of France in Mexico, Central America and the Caribbean.
Chef Regis Lacombe is currently opening the “Instituto de Gastronomía y Repostería Franco Mexicano de Vallarta” in the Mexican city of Puerto Vallarta, Jalisco (second campus, the first one is in Mexico City).
The Institute represents a further step in the enrichment of the culinary scene of Banderas Bay, it will give opportunity to young enthusiasts venturing into the world of Gastronomy, preparing them to respond to the demands of the current needs of the hospitality industry. These programs were created by Chef Regis Lacombe himself, who after 17 years of experience in hotel management knows perfectly the needs of the kitchens in this times. At the Institute, the students will have the opportunity to work with cutting-edge and high tech kitchen equipment, this will give them more security, which is a huge advantage at the moment of facing the work in the kitchens of hotels and restaurants. In addition to this, they will learn that the quality of the materials really make a difference in the preparation of menus, because at the Institute, only the best quality materials are used.
The IGFMV is a conformed by professional chefs, that through their knowledge and experience based on culinary trends (always respecting the traditions) are promoting the practice, consistency and discipline of students to become leaders in the culinary world ensuring a continuous school-student-business compromise.
The IGFMV seeks to train students in professional and human quality learning throughout their environment and coexistence based on respect and commitment, integrating values and principles to achieve its development in their workplace.
We foretell a round success to the “Instituto Gastronómico Franco Mexicano de Vallarta” being this port a tourist destination of international prestige, recognized by the excellent culinary level of its restaurants, hotels and chefs; the opening of an institution that mixes in a perfect way the innovation and experience to make new pledges of contemporary cuisine. This will give continuity to the efforts and talent of those who have worked hard to put Puerto Vallarta on the international culinary scene.
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