The Scientific Committee animates a team of university professors, directors and managers of firms in France and abroad. Thanks to the combination of the expertise of some and the experience of others, the learning process is highly successful.

The members of the Scientific Committee outline the orientation strategies of the Institute, participate in the development of the programmes and on a regular basis interact with the students to advise them and broaden their outlook regarding the professional world.

Jean Castarède
Company manager
“Reviving the spirit of Brillat Savarin and the cult of the terroirs of France.”

Florence et Daniel Cathiard
Owners - Château Smith-Haut-Lafitte and Sources de Caudalie “Defending and promoting the image of France, while getting to know the tastes of strangers.”

Jean-Michel Cazes
Owner - Château Lynch-Bages SA “Selling wine also implies selling a culture, a history.”

Thierry Desseauve
Wine critic “The ISMG is a basic concept and an absolute necessity.”

Paul Dubrule
President and Co-founder of Accor group “Students must also be taught enthusiasm.”

Alain Ducasse
Chef - Founder of the Alain Ducasse Group “Favouring the art of living over know-how.”

Dominique Fenech
Director - Consumer goods department –Monoprix “Less market studies and more know-how.”

Christian Forrestier is Chief Education Officer
Member of the High Council of Education and of the ‘Centre d’Etudes et de Recherches sur les qualifications’ (Center of studies and research on qualifications) “The school must feel concerned as this is our children who will take care of our patrimony”

Pierre Gagnaire
Three-star Michelin Chef - “Pierre Gagnaire” (Paris) and “Sketch” (London) “Learning how to satisfy an increasingly demanding clientele.”

Thierry Gaillard
Commercial Director Lu France - International Commercial Director (Biscuits department) “If, as Jules Renard said, taste is an art, let’s cultivate it together.”

Michel Guten
President - Institut Supérieur de Marketing du Luxe “Defending the brand, learning the art of selling.”

Alexis Krycève
Director of Operations - Alter Eco - Fair trade “A matter of taste… and of ethics.”

Bernard Magrez
Managing Director Magrez Grands Vignobles Owner - Château Pape Clément “An indispensable tool in our competitive world.”

Alain Dominique Perrin
President EDC - Administrator Compagnie Financière de Richemont « Continuously inventing and reinventing the flavours and know-how typical of France.”

Jean-Luc Roché
Buyer -Centres Leclerc “Getting re-acquainted with taste and quality.”

† René Renou
President – INAO “Enhancing the French touch while taking into consideration market demands.”

Michel Rolland
Consultant – oenologist “Were she to develop quality and elitism, France would possess every single asset.”

Patrick Scicard
Chairman of Lenôtre Board of Directors : “Our duty is to learn, educate ourselves, keep ourselves constantly informed but it is mainly to hand down our knowledge.”

Jean-Pierre Vigato
Two-star Michelin Chef – Apicius “The first service is the welcome given to the client.”

Paul-François Vranken
Managing director - Vranken Pommery Monopole “À training in salesmanship adapted to different tastes, styles and cultures.”