A native of Reims, France, Chef Dionot was educated at L’Ecole Hoteliere de la Societe Suisse de Hoteliers in Lausanne, Switzerland, where he earned a diploma in hotel and restaurant service, management and all phases of food preparation. Chef Dionot then worked in several, highly acclaimed kitchens in Switzerland, France, Washington, D.C. and New York. He remains an integral part of LADC, handling day-to-day operations as school director and instructor for the theoretical portions of the school’s professional programs. He also teaches avocational French cuisine classes, conducts master classes on specialized food subjects around the country and serves as a food consultant for various professional groups.
A founding member and past president of the International Association of Culinary Professionals (IACP), he is also a Chef Rotisseur member of the Chaine des Rotisseurs.