My coaching is not that much about cuisines, as about fine dining techniques. Because things like, how to:
make puree properly
make sauce
make something crispy
do plating
keep something hot
balance a taste, etc.
are everywhere the same. Important is to learn different techniques and then you can use them in any cuisine you like.
But in general, I have been trained in European/French restaurants so if you would like to learn how to make sushi, dumplings, or kung pao I am not the person for you.