David Siong, chef and owner of Asian restaurants following a career change

Before joining the Cuisine & Horizon programme at Institut Lyfe Executive Education, David Siong spent four years as a manager at an Asian restaurant chain. A desire for a fresh start and to run his own establishment prompted him to change careers. After testing his concept at La Commune (a culinary incubator) for a few months, Kinoko opened its doors in Lyon’s 7th arrondissement in 2022.

What made you decide to change careers, and why did you choose Institut Lyfe Executive Education?

In an increasingly demanding professional environment, it is essential to rely on recognised qualifications to open up opportunities. Joining Institut Lyfe Executive Education was therefore a real asset to my career, enhancing my profile with financial institutions whilst benefiting from a first-class education. I wanted to take advantage of a course lasting a few months that would allow me to strengthen my foundations in culinary techniques.

The various courses are delivered in modules, which allows us to acquire skills in cooking and pastry-making, as well as in food hygiene and safety regulations. We also have a module on catering management, which provides us with the necessary knowledge on how to be a good business manager and entrepreneur.

What aspects of the Cuisine & Horizon course made the biggest impression on you?

The entire training programme was exceptional. What particularly struck me about this career-change course was the personalised support: everyone was encouraged to follow their own path, in line with their aspirations, preferences and creativity.

Is there a particular memory from your time at Institut Lyfe that stands out for you?

The chefs who guided us throughout the course were outstanding, both in terms of their expertise and their teaching skills. They managed to convey their passion whilst helping us make rapid progress. Furthermore, the atmosphere within the group played a major part in the success of this experience: a spirit of sharing, mutual support and camaraderie took hold from the very first days, creating a working environment that was both stimulating and very pleasant.

How did your career transition go after the training, and what do you do now?

Before joining the Cuisine & Horizon retraining programme, I already had plans to open my own restaurant. My initial concept took shape when I had the opportunity to join La Commune, a culinary incubator: this allowed me to test my cuisine with customers and refine my menu based on the feedback I received.

In November 2022, I opened Kinoko in Lyon’s 7th arrondissement. In December 2025, I opened a second establishment in the 6th arrondissement, also in Lyon: Kuro, a high-end Japanese brasserie.

What advice would you give to someone thinking of changing careers to work in the culinary industry?

The ‘Cuisine & Horizon’ course run by Institut Lyfe Executive Education is an excellent, high-quality programme that equips students with all the essential skills required for a career as a chef. It provides us with the knowledge and expertise needed to secure a job in the professional catering sector.

Even after an initial career, a career change is entirely feasible for professionals wishing to switch paths and professions. A programme such as ‘Cuisine et Horizon’, delivered by Institut Lyfe Executive Education, enables participants to understand and master the fundamentals of the chef’s trade, with a view to becoming a chef in an existing establishment or opening their own restaurant. Whether you wish to retrain in the fields of cooking, pastry making, baking or restauration, Institut Lyfe Executive Education offers courses tailored to your goals.

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