Chef Reginald Ioos kicked off his career at the five-star Sheraton Skyline Hotel London Heathrow. After four years honing his skills, he moved to Brussels where he worked at the two Michelin-star Sea Grill, and then the five-star Sheraton Brussels Airport Hotel. In 2005, Reginald headed to Paris where he excelled at some of its leading hotels, before sharing his expertise as head chef instructor at L'atelier des Chefs in 2008. A spell as a private chef to a former member of the French government followed. In 2013, Reginald joined Le Cordon Bleu’s team as a teaching chef.