Alexis Lelièvre: from maritime law to head chef in Bora Bora

Originally from Vannes in Brittany, Alexis Lelièvre, a lawyer by training and a specialist in maritime affairs, decided to change careers: his passion for cuisine was the catalyst, and he decided to make it his new profession. To this end, in 2020 he enrolled on the Cuisine et Horizon career change programme run by Institut Lyfe Executive Education. Today, he is Head Chef at the 4* InterContinental Le Moana Resort in Bora Bora, French Polynesia.

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

Having always been passionate about cooking, I decided after finishing my studies to retrain so that I could turn this passion into my new career. As I didn’t want to spend years back in the classroom and wanted to be ready to work as soon as possible, the two-month course offered by Institut Lyfe Executive Education was exactly what I was looking for.

With its strong international reputation, I knew it would open up numerous opportunities for me as soon as I graduated. The proof: I found a job straight after finishing my training at an establishment that previously held a Michelin star. 

Ultimately, my goal is to be my own boss, and the course aligned perfectly with my career plans.

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

I particularly appreciated the efficient use of time allocated to each module and the opportunity to learn all the technical basics, as well as the training on hygiene, operations and cost management.

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

The frequent discussions with our various head chefs and the fact that we were part of a small team allowed us to build strong bonds, really learn the ropes and make rapid progress. I particularly enjoyed trying out the school’s various training restaurants and the modern approach to the chef’s craft.

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

Very soon after the training, I joined the kitchen team at a Relais & Châteaux establishment, but I didn’t stay there long because the relationships among the kitchen staff weren’t what I was hoping for.

I then joined the team at the gourmet restaurant L’Azimut in La Trinité-sur-Mer as a chef de partie. There, I worked alongside a chef who passed on a great deal of his knowledge to me and under whose guidance I grew a lot and learnt about the day-to-day life of a head chef.

After that, I had the opportunity to be part of the opening of La Bellevue: a bistronomic restaurant and guesthouse located in Séné in Morbihan. I held the position of head chef for over a year and a half, and to this day it remains my most rewarding experience as a chef.

I then worked in a restaurant situated on a golf course for a year and a half as well. I always had in mind to open my own restaurant, but an opportunity arose to work in the kitchens of the 4* InterContinental Le Moana Resort in Bora Bora as Head Chef.

I have been in French Polynesia since October 2025: it’s a completely new experience because the kitchen team consists of around 20 people (the largest I’ve ever worked in) and there are many culinary standards to meet in line with the IHG group’s establishments. Bora Bora is located in a relatively remote part of the world, where supplies can be unpredictable. It is a very rewarding experience in terms of management and the overall organisation of the kitchens.

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

First and foremost, I’d advise them to think carefully before taking the plunge: there’s a big difference between cooking for yourself at home as a hobby and making it your profession.

You must also be open-minded: it’s essential to try out different types of catering to find out which suits you best and where you feel most at ease. It’s a profession where you have to persevere and never give up: there are as many types of catering as there are employers, and there’s a place for everyone.

The profession of chef opens the door to a wealth of opportunities across the globe, and few sectors offer such a wide range of career prospects.

I would particularly recommend the Cuisine et Horizon programme at Institut Lyfe Executive Education to students who are down-to-earth and already have a clear plan for their future career path.

Alexis Lelièvre’s career path proves that a career change is entirely possible, whether you’ve just finished your studies or not. Embarking on a career change opens the door to rich and unexpected career paths. In just a few years, Alexis has managed to turn his passion into a proper career, working in a variety of settings and taking on international challenges as a head chef. Whether you’re considering a career change into the fields of cooking, pastry-making or baking, Institut Lyfe Executive Education offers training programmes designed to suit your professional goals.

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