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Next intake 2 April 2024

To be awarded an international recognized certificate
and be part of our alumni family

Become a Professional Chef

Now Open For Registration!

  • Master World-Class Cuisine and Patisserie Techniques
  • Bursaries and Scholarships Available
  • Industrial Research Activities and Study Tour in Paris
  • Receive Globally Recognized Grand Diplôme, Diplôme de Cuisine, Diplôme de Pâtisserie & Diplôme de Boulangerie

We're The Top Culinary Arts Institute in Malaysia

  • School -Best Culinary Institute 2016 & 2018 (Award of Excellence of the world Gourmet summit 2016 & 2018 in Singapore)
  • Smart partnership Award by CCIFM (Chamber of Commerse Industry France & Malaysia)
  • Pastry chef - Best Pastry 2018 (Award of Excellence of the world Gourmet summit 2016 & 2018 in Singapore)

Why Malaysia?

Le Cordon Bleu sees Kuala Lumpur, with its vibrant food scene and forward-looking cuisine, as an important location for its newest school. It represents the French “Art de Vivre” in a large multicultural city with abundant fresh produce, great history and a confident future. The set-up of the Sunway Le Cordon Bleu Institute in Bandar Sunway with its “Resort Living within the City” concept provides a comfortable and conducive learning and living environment in the self-contained township. With some of the best restaurants, café and famed street food centres in the vicinity you are never far from the uniquely Malaysian experience outside your kitchen experience. Le Cordon Bleu, now here in Malaysia, has been synonymous with culinary excellence and will definitely raise the bar in culinary arts education in Malaysia and South East Asia.

Why Le Cordon Bleu?

Founded in 1895, Le Cordon Bleu has been evolving from a small Parisian cooking school to become the leading Global Network of Culinary Arts institutes providing teaching tradition and excellence to more than 20,000 students annually.

With a network of more than 35 schools in 20 countries, Le Cordon Bleu’s role is to teach a whole range of technical and University training programmes for working in the restaurant, hotel and tourism industry as well as proprietor of your own patisserie, cafe, restaurant or your own catering company.
  • Globally Recognised Culinary Programmes
  • Focused Learning Methodology
  • Classical French Culinary Techniques
  • Legacy and Tradition of Excellence
  • Trained by the Finest Chef Instructors
  • Great Career Prospects
  • Influential Global Alumni Network
  • World-Class Industrial Experience

Programmes & Courses

For more than a century, Le Cordon Bleu has enabled aspiring culinary professionals to turn their ambitions into reality. Although many Le Cordon Bleu students already have some culinary experience, a large number come from various academic disciplines and professional backgrounds. Some are looking to start a new career, and others are looking to combine their interests or advance in their current occupation. Our students strive for successful careers in a wide variety of fields, including restaurant kitchens, catering, restaurant and hotel management, journalism, consulting, food service, food styling and education.


Meet The Chef Team

At Le Cordon Bleu Malaysia, you are taught by our team of classically trained and expert chefs who have experience working in the finest restaurants and hotels in the world.

Read More

What People Are Saying About Le Cordon Bleu

don't take our word for it, here's what our alumni have to say


  • skolastika2asquare

    Skolastika (Commis 1 at Four Season Dubai)

    I will always be humbled and grateful for all the knowledge and skills I have learned at Le Cordon Bleu. I was taught by great chefs in a very well equipped kitchen, and given the opportunities to work with high quality ingredients during my practical lessons every single day. It was one of the best experience of my life.

    Skolastika - Diplôme de Pâtisserie
  • Ryan Boey_alumni_square

    Ryan Boey (Demi Chef de Partie at Zén Restaurant)

    Completing the 9 months Diplôme de Cuisine course at Le Cordon Bleu Malaysia was definitely a gateway to the world of culinary, like a baby in a candy shop. I will always be humbled and grateful for the experience learning classical French techniques from great chefs while working with varieties of high quality ingredients produced locally and international. Therefore, the skills you learn at Le Cordon Bleu will definitely prepare you to play with the ‘bigger boys’ in the culinary world.

    Ryan Boey - Diplôme de Cuisine
  • Amelia square for testiomonial

    Amelia Ng

    Sous Chef at Willow Kuala Lumpur, Champion- 2017 Jeunes Chefs Rôtisseurs Competition in Frankfurt, Germany

    After joining Le Cordon Bleu there is no looking for me in the food industry. I was able to refine my cooking techniques and that gave me a great head star into the working world as a chef. This is because Le Cordon Bleu does not only retain its classical cooking techniques but also introduces students to cutting edge culinary techniques that are used in the industry today. For that, I am proud to be a part of the Le Cordon Bleu alumni.

    Amelia Ng Mei Vern - Grand Diplôme
  • Khoo Win Nee--2

    Khoo Win Nee (Demo Baker at Champor Champor)

    Le Cordon Bleu has given me a good understanding of the workings and the chemistry behind French bread baking. Not only it demands high skills, but as well scrupulous attention to time. I was taught professionally by a masterbaker to become a skilled boulangère.

    Khoo Win Nee- Diplôme de Boulangerie
  • nikom_testi

    Nikom Uatthong (Proprietor of KomPassion Restaurant)

    You are never too old to learn. Joining Le Cordon Bleu after being a self-taught Thai Chef for many years was the best decision of my life. With dedicated lecturers and staff, Le Cordon Bleu had provided me the foundation of French cooking techniques that enables me to expand my creativity beyond Asian cooking.

    Nikom Uatthong - Diplôme de Commis Cusinier
  • TC_testi

    Chua Tor Aik (Head Chef of Zen, 3 Star Michelin Restaurant)

    Being the oldest culinary institute in the world, Le Cordon Bleu Malaysia definitely lives up the standard by having experienced culinary instructors, state of the art kitchens and the best quality & wide range of ingredients for the students. I am glad i did my Diplôme de Commis Cuisinier with Le Cordon Bleu Malaysia as i was professionally trained and molded by the chefs, to prepare for the international kitchen.

    Chua Tor Aik - Diplôme de Commis Cuisinier
  • brian_testi

    Abang Brian (Celebrity Chef, TV Host, Cookbook Author)

    There is only one way- the Le Cordon Bleu way,a mantra that has been ingrained in me through my years of training with Le Cordon Bleu which has made me the educator I am today; One who does not compromise when it comes to respecting ingredients and food as I share the joy and value of cooking with kids all around Malaysia.

    Abang Brian - Diplôme de Commis Cusinier & Diplôme de Commis Pâtissier
  • janice_testi

    Janice Siew (Proprietor of Petiteserie Desserts)

    Graduating fromLe Cordon Bleu gave me the confidence and skills I needed to pursue my dream to have my own bakery. My brand, Petiteserie Desserts was established 3 months upon graduating and I have never looked back.

    Janice Siew - Diplôme de Commis Pâtissier
  • 32714

    Dato Fazley Yaakob (Celebrity chef & owner of Suka Sucre Bistro)

    Being in Le Cordon Bleu allowed me to dig deeper into what I thought was soft passion had became my proffesion and lifestyle. I learned and explored the French way of cooking whilst at school. It also made me a wholesome person being able to share what I had learned from Le Cordon Bleu. As the first Ambassador of Le Cordon Bleu Malaysia, it means shouting out loud to the world that "Look, I’m a Le Cordon Bleu graduate". To master the techniques, innovate and present a good cake, you need to learn from Le Cordon Bleu master chef instructors.

    Dato Fazley Yaakob - Diplôme de Commis Pâtissier
  • 33350

    Datin Su (A well-known socialite and gourmand)

    l really enjoyed myself during my time at Le Cordon Bleu. I have learned a lot from the Lecturer Chefs there. Le Cordon Bleu do not cut corners either on the ingredients we used to learn to cook or on the Lecturer Chefs. They bring in the best Chefs, whom are strict but fair and they teach you all the trick of the trade in cooking and French Cuisine

    Datin Su Wai Fun - Grand Diplôme

    Florencia Gladys (Founder of le gout patisserie)

    Graduated from Le Cordon Bleu has made me not only to love, but also to be passionate, confident and to be consistent with my culinary journey. The chefs has taught me how to work with ethics. Recipes & theories given has led me to be more creative & innovative.

    Florencia Gladys - Diplôme de Pâtisserie
  • freya_lepetitparis_2

    Freya Yen Fei Chun (Founder of Le Petit Paris)

    Studying at Le Cordon Bleu exposed me to the world of French baking. I loved every minute of it, it's a world on its own. Until today, after graduating from Le Cordon Bleu. I am still learning but I am ever grateful to my chef instructor, who has guided me and laid the foundation to the world of sourdough. It gave me the confidence to venture into the Boulangerie world, to create my own signature and to live my dream.

    Freya Yen Fei Chun- Diplôme de Boulangerie

Book A Virtual Consultation

Duration: Approximately 1 hour
Fees: free

We understand that choosing the right culinary school for you is a big decision! We encourage you to book a virtual consultation so that you can experience Le Cordon Bleu Malaysia!


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