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Why Le Cordon Bleu
Malaysia ?

Malaysia is a country best known for two things among a thousand others. Firstly its food, secondly, its people.

Le Cordon Bleu Malaysia is located in the heart of Bandar Sunway, a vibrant Resort Living township designed around a cluster of prestigious educational institutions. Students will find amenities aplenty in and around campus, with even more to explore as they venture out into the city of Kuala Lumpur and beyond.

Since its inception in 2012, Le Cordon Bleu Malaysia has proven itself to be the benchmark for distinction in the Culinary Education which delivers Diploma in Cuisine and Diploma in Pastry Arts within the region. Le Cordon Bleu Malaysia was nominated Best Culinary Institute (Electrolux Culinary Institute Of The Year, Regional) at the Award of Excellence of the World Gourmet Summit 2016 & 2018 in Singapore.

The award, dubbed the “Oscar” of the local and regional hospitality and culinary industry, seeks to recognise institutions providing full-time and part-time courses that nurture expert knowledge within the culinary field. Only institutions with professional accreditation bodies are considered for the award. Le Cordon Bleu Malaysia’s nomination and triumph marks its pedigree as a top culinary school.

Warm Weather, Warm People

Malaysia enjoys a sunny tropical climate all year round, with the monsoon season bringing heavy showers between the months of November and February. The people here are as warm as the weather, coming from a multicultural background built on tolerance, acceptance and harmony.

While the majority of Malaysians are Malay, you will encounter Malaysians of Chinese, Indian, and indigenous descent as well. Almost everyone in the city can communicate in English, but prepare to hear a plethora of languages and dialects like Malay, Mandarin, Cantonese, Tamil, and Hindi being spoken.

Foodie Heaven

When Malaysians talk about Malaysian food, they are talking about a vast array of delicacies from a host of different cultures. Malay, Chinese, Indian -- there are so many culinary traditions colliding that it's impossible to sum it up neatly. From humble but delicious fare at hawker centres and mamak stalls which are classified as street food to extravagant meals at acclaimed restaurants and five-star hotels, Malaysia is the place to explore taste in all its varied permutations.

Which is why you will find Le Cordon Bleu here in Malaysia, where passion and tradition unite to elevate cooking to a glorious new level. Here, you can learn from both professionally-trained French chefs and the old man who has been making bak kut the ( a herbal pork ribs broth) for the past 50 years. Classic French culinary techniques will only be the first of many cooking traditions you will pick up at Le Cordon Bleu Malaysia.

Start off strong with street food along Changkat and Jalan Alor, where streetside restaurants serve Chinese-style chicken wings, butter prawns, and pork noodles. For something more upscale, duck into the revamped Asian Heritage Row for excellent coffee and fancy cocktails. If you find yourself in Malacca, make sure to visit Jonker Street for coconut shakes, pandan pancakes, and Peranakan dishes. But when you get to Penang, order one of everything you see at Straits Quay and Esplanade.

A City Set In A Tropical Paradise

Being a melting pot of heritage and culture, the city of Kuala Lumpur offers much to explore. See it in all its glory from the top of the Petronas Twin Towers. Soak in the sights and sounds of a colourful heritage as you walk the worn pavements of Petaling Street and Brickfields. Step into the hallowed halls of ancient mosques, temples, and churches and observe the many faiths that exist in harmony. Shop till you drop at the megamalls that dot the landscape.

Alternatively, take the opportunity to revel in a tropical paradise – Malaysia’s rich natural beauty is a gem to explore. For the adventurous, Malaysia’s lush tropical rainforests are lined with foot trails that will lead you to thundering waterfalls, cavernous caves, and breathtaking views atop cloud-covered treetops. There are also plenty of beautiful beaches dotting the coast, like Pulau Redang, Pulau Tioman, and Pulau Sipadan, just to name a few, where fine white sand and cerulean seas wash away the worries of the day. 

If community is what you look for in your spare time, Malaysia will not disappoint. Cultural and religious holidays like Hari Raya Aidilfitri, Chinese New Year, and Deepavali are celebrated with open hearts and open arms. The Rainforest World Music Festival, Urbanscapes, and the KL International Jazz and Arts Festival bring together people from all walks of life for a celebration of sight and sound. The Malaysian arts scene continues to grow, with plenty of open mic nights, poetry slams, theatrical plays, and jam sessions happening every night of the week.


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 #1 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 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

What People Are Saying About Le Cordon Bleu

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


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    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
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    Samantha Lee (International Food Artist)

    Being a passionate cook and food artist, I only dream of coming to Le Cordon Bleu. This 9 months has been the most challenging experience of my life but I gained so much. Not only I did learn to cook delicious French cuisine. I gained confidence in cooking.

    Samantha Lee - Diplôme de Cuisine
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    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
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    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
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    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
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    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
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    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
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    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

Yes, I’m Interested!