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Tale of a humble chefA journey from chef to manager

In 2010, Sewoo Son graduated from Le Cordon Bleu Sydney with a Diplôme Avancé de Gestion Culinaire (Advanced Diploma of Hospitality Management) as Dux of his class. In his current role, Chef de Cuisine (Sovereign Room) at The Star Casino, he was thrilled to receive the company's Leader of the Month award.

After graduating from Le Cordon Bleu Sydney, Sewoo worked in 5-star hotels such as Hilton Hotel (Sydney), Hyatt Hotel (Coolum), Pan Pacific Hotel (Perth), Intercontinental Hotel (Double Bay) and Coco Palm Resort in Maldives.

Sewoo credits Le Cordon Bleu for teaching him the management and culinary skills required to excel as both a chef and a leader. Studying an Diplôme Avancé de Gestion Culinaire (SIT60316 Advanced Diploma of Hospitality Management) at Le Cordon Bleu gave him the confidence essential to leading a team.

The entire curriculum at Le Cordon Bleu Sydney gave me such a solid foundation, not only in culinary techniques, but providing a high standard of hospitality management. It has taught me how to be outstanding in every single moment.”

He also believes in maintaining a humble and approachable attitude in the workplace. When asked about his work principle and advice to graduating students, he answers both questions with a simple reply: “Always stick to the basics and be open minded as a humble chef”.

CRICOS: 02380M/ RTO:4959