School Lunch Menus
At ILA, we believe that children who eat together learn together. We have two unique programs called Collective Snack and Healthy Lunch Menu. Our lunches are $5.00 per meal and are billed monthly through our tuition system.
Meet Our Chef!
Life in France
From a young age, Geoffroy knew he wanted to be a chef. Growing up outside of Nice, France, he was fascinated by his mother’s and grandmothers’ cooking, always hanging around the kitchen to see what was cooking.
After graduating from high school, he enrolled at Lycée Technique D’Hôtellerie Et De Tourisme Paul Augier in Nice to pursue his passion for cooking.
Geoffroy chose Plaza Athénée in Paris for his first externship, one of the best luxury hotels in the world. For his second externship, he landed a coveted spot at Sofitel Lafayette Square in Washington DC. It was then that he realized how much he enjoyed life in the US and vowed to return.
After graduating first in his class in June 2006, Geoffroy set his sights on Parisian kitchens. He started at Le Restaurant Guy Savoy, a three Michelin starred restaurant, where we worked at the Garde-Manger (cold starters) station and on the line. He then continued to move up the culinary ranks by working at Goumard, a 1 Michelin star restaurant, a popular brasserie called Les Editeurs, and finally as Assistant Chef at the internationally famous Le Cordon Bleu culinary school.
After meeting an American working as an extern at Guy Savoy, Geoffroy moved to Lake Oswego and married her in 2008. Together as consultants, they worked for a major health insurance company, developing healthy recipes, filming cooking videos and teaching healthy cooking classes. For the past three years, he has been a stay at home dad with their son Ayden, cooking for his family and planting a prolific garden.
Geoffroy has a passion for cooking flavorful and healthy dishes from scratch with local and seasonal ingredients. He believes in variety and diversity to promote healthy eating and palate development. For ILA, he will explore with the students various cultures and flavors through the food they eat. His dedication to working with local, fresh and seasonal ingredients inspires students to eat simple yet flavorful food.