The Les Bouchons Team
Meet the passionate people behind Les Bouchons.
Mickaël Cornac
Executive Chef of Les Bouchons
The well-travelled Mickaël discovered his calling in the kitchen very early on in life – at aged 13 to be exact – and has not looked back since. Hailing from Carcassonne, in the south of France, he pursued professional qualifications in hospitality and catering before embarking on a career that began at 15 years old as a cook and has spanned continents. His first stint in 2005 at a campsite in Ramatuelle (South of France) taught him the fundamentals of French cooking, while he enjoyed the best the Mediterranean lifestyle had to offer. The travel bug soon bit, and his first overseas posting was in a restaurant in Saint Barthélemy, a French-Caribbean Island; followed by an adventure in County Cork, Ireland, where he was a Cook in The Doyle Collection, learning more about Irish cuisine. Notably, Mickaël has also worked in north Brazil, where he was Head Chef of La Maison Blanche, honing his skills in fine dining, with a specialisation in fish.
Not one to rest on his laurels, Mickaël then moved up the ranks back in France, before journeying to Moorea, French Polynesia in 2013, where he worked in Restaurant MBC by Bruno Jamais. This self-confessed ‘simple’ individual appreciates the classics, which explains his dedication to the Les Bouchons brand, where he has cast anchor since 2014.
He moved steadily up the rung, first starting as Chef de Cuisine overseeing one restaurant at Ann Siang Road in Singapore, then moving on to taking charge of the island city’s other outlets Robertson Quay and Rochester. He then spearheaded the expansion in Johor Bahru, Malaysia in 2020. Now as Executive Chef and a Managing Partner, he is instrumental in steering the brand towards greater heights, with the fifth outlet at Kuala Lumpur opening in the third quarter of 2023. He is focused on delighting customers with only the best steak frites and French cuisine. The self- described “passionate, detailed and perfectionist” chef enthuses: “Always learn and be positive because mistakes make us better. When we plate a dish, always remember what the customer will experience, and make sure everyone leaves with a happy tummy.”
Having lived in Singapore since 2014, Mickaël – who is married to a Singaporean – enjoys the variety of cuisines this island has to offer, and cites Ayam Lemak Chili Padi, or Biryani as well as Nasi Ambeng as his favourite dishes.
Executive Chef of Les Bouchons
The well-travelled Mickaël discovered his calling in the kitchen very early on in life – at aged 13 to be exact – and has not looked back since. Hailing from Carcassonne, in the south of France, he pursued professional qualifications in hospitality and catering before embarking on a career that began at 15 years old as a cook and has spanned continents. His first stint in 2005 at a campsite in Ramatuelle (South of France) taught him the fundamentals of French cooking, while he enjoyed the best the Mediterranean lifestyle had to offer. The travel bug soon bit, and his first overseas posting was in a restaurant in Saint Barthélemy, a French-Caribbean Island; followed by an adventure in County Cork, Ireland, where he was a Cook in The Doyle Collection, learning more about Irish cuisine. Notably, Mickaël has also worked in north Brazil, where he was Head Chef of La Maison Blanche, honing his skills in fine dining, with a specialisation in fish.
Not one to rest on his laurels, Mickaël then moved up the ranks back in France, before journeying to Moorea, French Polynesia in 2013, where he worked in Restaurant MBC by Bruno Jamais. This self-confessed ‘simple’ individual appreciates the classics, which explains his dedication to the Les Bouchons brand, where he has cast anchor since 2014.
He moved steadily up the rung, first starting as Chef de Cuisine overseeing one restaurant at Ann Siang Road in Singapore, then moving on to taking charge of the island city’s other outlets Robertson Quay and Rochester. He then spearheaded the expansion in Johor Bahru, Malaysia in 2020. Now as Executive Chef and a Managing Partner, he is instrumental in steering the brand towards greater heights, with the fifth outlet at Kuala Lumpur opening in the third quarter of 2023. He is focused on delighting customers with only the best steak frites and French cuisine. The self- described “passionate, detailed and perfectionist” chef enthuses: “Always learn and be positive because mistakes make us better. When we plate a dish, always remember what the customer will experience, and make sure everyone leaves with a happy tummy.”
Having lived in Singapore since 2014, Mickaël – who is married to a Singaporean – enjoys the variety of cuisines this island has to offer, and cites Ayam Lemak Chili Padi, or Biryani as well as Nasi Ambeng as his favourite dishes.
Prakash Rao
Head Chef of Les Bouchons Kuala Lumpur
Prakash Rao is a highly skilled and detail-oriented chef with extensive experience in the culinary field. With over 13 years of experience in Malaysia, Singapore, Cambodia, and Qatar, he has developed a diverse background and expertise in various aspects of the culinary industry. One of Rao's notable accomplishments is his role as a project Chef at Ronaldo Spago International for the World Cup in Qatar. This position allowed him to demonstrate his exceptional culinary skills and ability to handle high-pressure situations. Chef Rao's commitment to quality is evident in every dish he creates. He ensures that each dish meets the highest standards of quality and presentation. His expertise in managing large-scale dining services, restaurant openings, menu development, and staff training makes him an asset to any culinary establishment.
In addition to his culinary skills, Rao's fluency in multiple languages allow him to effectively communicate with a diverse clientele. This ability not only enhances his customer service but also enables him to understand and cater to their preferences.
Rao's dedication to continuous learning in culinary skills shines through his completion in SHATEC Singapore. This program provides him with a solid foundation in culinary techniques and knowledge. By acquiring various culinary certificates over the years, Rao has demonstrated a commitment to continuous professional development and staying updated with the latest industry trends. Prior to joining Les Bouchons at Kuala Lumpur, he has gone through an extensive training programme in Les Bouchons’ various outlets in Singapore apart from a short stint at another of the Group’s classic French restaurant in Singapore – L’Angélus.
Head Chef of Les Bouchons Kuala Lumpur
Prakash Rao is a highly skilled and detail-oriented chef with extensive experience in the culinary field. With over 13 years of experience in Malaysia, Singapore, Cambodia, and Qatar, he has developed a diverse background and expertise in various aspects of the culinary industry. One of Rao's notable accomplishments is his role as a project Chef at Ronaldo Spago International for the World Cup in Qatar. This position allowed him to demonstrate his exceptional culinary skills and ability to handle high-pressure situations. Chef Rao's commitment to quality is evident in every dish he creates. He ensures that each dish meets the highest standards of quality and presentation. His expertise in managing large-scale dining services, restaurant openings, menu development, and staff training makes him an asset to any culinary establishment.
In addition to his culinary skills, Rao's fluency in multiple languages allow him to effectively communicate with a diverse clientele. This ability not only enhances his customer service but also enables him to understand and cater to their preferences.
Rao's dedication to continuous learning in culinary skills shines through his completion in SHATEC Singapore. This program provides him with a solid foundation in culinary techniques and knowledge. By acquiring various culinary certificates over the years, Rao has demonstrated a commitment to continuous professional development and staying updated with the latest industry trends. Prior to joining Les Bouchons at Kuala Lumpur, he has gone through an extensive training programme in Les Bouchons’ various outlets in Singapore apart from a short stint at another of the Group’s classic French restaurant in Singapore – L’Angélus.
We are expanding and are looking for staff with great qualities to join us!
Upon joining our big family, you will realize that what we are offering is more than just a job. We are vested in your success, and we show it by developing and rewarding our staff fairly. If you have the passion for a career in F&B, email or WhatsApp +60143860904 today!