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Heritage of Excellence

Le Cordon Bleu is recognised globally for the excellence of its teaching and true leadership in global culinary arts and hospitality. Regardless of your background, by graduating from Le Cordon Bleu Dusit, you’ll become part of a great tradition of excellence, with credentials that will set you apart from the competitors in a demanding and changing industry.

 

Our Story

For 125 years, Le Cordon Bleu has been evolving from a small Parisian cookery school to become the leading Global Network of Culinary Arts institutes providing teaching tradition and excellence within the culinary industry. Build upon this foundation, Le Cordon Bleu has been dedicated to perpetuating the techniques and expertise inherited from the great names of French cuisine, both in France and abroad.

Every year, 20,000 students of more than 100 different nationalities are trained in more than 35 schools in around 20 countries. Le Cordon Bleu institutes, which can be found in every corner of the globe, teach French culinary techniques, while providing students with the means with which to highlight their own country’s culinary heritage.

 

Our Awards in 2022

Our Chefs

Chef Éric Briffard

Executive Chef, Culinary Arts Director and Head of Le Cordon Bleu Paris Institute

Éric Briffard made his mark at the 1 Michelin-starred Château de Fère en Tardenois. Upon his return to Paris, he was put in charge of the kitchens at the Hôtel Plaza Athénée and was awarded 2 Michelin stars for gastronomic restaurant, Le Régence, a feat he repeated in 2007 at Les Élysées du Vernet. In 2008, Éric Briffard began managing the kitchens of the Four Seasons Hotel George V and was awarded another 2 Michelin stars for Le Cinq.

Chef Briffard was crowned One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF) in 1994. After that, he has been the Executive Chef and Culinary Arts Director at Le Cordon Bleu Paris institute since 2016 and the Head of the Institute since 2018 responsible for a team of cuisine and pastry Chefs who were dedicated to teaching French culinary techniques to students from the world over.


Chef Rodolphe Onno
Technical Director & Cuisine Chef Instructor

  • 3-Michelin-starred L’Espérance
  • 2-Michelin-Starred Jacques Le Divellec
  • 2-Michelin-Starred La Pyramide Patrick Henriroux
  • 1 Michelin-Starred L’hôtel Beau Rivage in Geneva, Hotel restaurant

Chef Jean-Francois Brouck
Cuisine Chef Instructor

Chef Wichian Trirattanavatin
Thai Cuisine Chef Instructor

Chef Marc Champiré
Pastry Chef Instructor

Chef Niruch Chotwatchara
Pastry Chef Instructor

Chef Martin Rainbacher
Pastry Chef Instructor

Chef Marc Razurel
Pastry Chef Instructor

Chef Wilairat Kornnoppaklao
Thai Cuisine Chef Instructor

Our Programmes

Our Successful Alumni - Cooking Competition


Le Cordon Bleu programmes start students on a journey that inspires excellence, creativity, innovation and personal enrichment. We have gathered here a few examples of these successful alumni who ever took part or win in the leading cooking competition.
image credit: MasterChef Thailand, The Iron Chef Thailand

Pruek Sumpantaworaboot
Iron Chef Thailand
The Co-Winner of The Next Iron Chef Thailand

Kaew - Paweenuch Yodprechavichit
The Winner of MasterChef Thailand Season 1
Top5 of the Next Iron Chef Thailand Season 2

Paope - Jessica Wang
MasterChef All Stars Thailand Season 3
The Winner of MasterChef All Stars Thailand

Beam - Phawinwat Choksetpawin
The Winner of Top Chef Thailand (Dessert)

Our Successful Alumni - Celebrity


It does not matter what field of professions you are, you can be an expert in the world of culinary arts. Each graduate leaves Le Cordon Bleu with the skills – or toolbox – to launch an exciting career not only in the world’s leading restaurants, hotels or resorts, but also as celebrity chefs.

Pompam - Niti Chaichitathorn

Tookta - Janjira Pumduang

Yong - Anusorn Maneethed

Pear - Pimlada Chaipreechawit

Phol Tantasathien

Pock - Piyathida Mittiraroch

Our Successful Alumni - Successful Business Entrepreneurs

With all the excellent culinary techniques and distinctive recipes, many of our Alumni have equipped themselves, and built or developed their successful businesses in the culinary industry.
To be a part of the Commanderie des Cordons Bleus means that one has met the high standards set by the institute throughout the course of the programme. Le Cordon Bleu is recognised worldwide for its excellence in education, providing students with an international passport for a career in the food and hospitality industry.

Le Cordon Bleu is a grand family of Le Cordon Bleu master chefs, teachers and industry experts, F&B professionals, industry partners, students and alumni. Join Le Cordon Bleu family, your future awaits!
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