Le Cordon Bleu, the world’s leading network of culinary arts and hospitality management institutes, proudly celebrates its 130th anniversary with worldwide festivities all over the world.

"Celebrating 130 years is not only a tribute to our heritage — it’s a commitment to the future," says André Cointreau , President Le Cordon Bleu. "We are proud to continue inspiring the next generation of leading culinary and hospitality professionals around the world."

Since its founding in 1895 by journalist Marthe Distel, Le Cordon Bleu has remained faithful to its philosophy of excellence, evolving into a global institution with over 35 establishments in 20 countries. For more than a century, Le Cordon Bleu has been at the forefront of culinary and hospitality education, training over 20,000 students annually from more than 100 nationalities.

Le Cordon Bleu’s commitment to excellence is matched by its dedication to innovation. The institute continues to develop new programmes and enhance existing ones, ensuring students receive world-class training that reflects the evolving landscape of the culinary and hospitality industries. Le Cordon Bleu is regularly recognised and cited for its contribution to the culinary arts and awarded honours such as Best Culinary Training Institute by the World Culinary Award, Best Cooking School in Peru by the Premios Somos, International Outstanding Achievers by CHT International.

While French culinary techniques remain at the heart of Le Cordon Bleu’s curriculum, the institute also celebrates and preserves local gastronomic traditions. Specialized programmes in Mexican, Peruvian, Thai, Japanese, and Spanish cuisines are taught using the same rigorous and hands-on approach as its classic diplomas. In many cases, these programmes are developed in partnership with local governments and institutions to safeguard culinary heritage.