A Night to Remember:

Le Cordon Bleu Ottawa’s 130th Anniversary Soirée

On Friday, June 13, 2025, Le Cordon Bleu Ottawa proudly welcomed over 150 guests to an unforgettable soirée in celebration of our 130th Anniversary. This elegant cocktail-style reception brought together members of Ottawa’s diplomatic, civic, and culinary communities for a night of international flavours and warm celebration.

The evening featured over 35 sweet and savoury canapés, crafted by our Master Chef Instructors, distinguished Ottawa-based alumni, and award-winning guest chefs: Chef Raghav Chaudhary of Aiana Restaurant Collective and Chef David Vinoya of Tulip Restaurant & Bar. Each station highlighted a Le Cordon Bleu campus or region, taking guests on a culinary journey through Australia, Brazil, Canada, France, India, the Middle East, the Philippines, and Southeast Asia.

A series of inspiring welcome speeches were delivered by Mat Beausoleil, award-winning food critic and Ottawa Nightlife Council Member; Ms. Victoria Lehman, General Manager of Le Cordon Bleu Ottawa; Stéphanie Plante, Councillor of Rideau-Vanier; Ms. Sarah Laturnus, Senior Manager of Travel Media Relations; and Chef Yann Le Coz, Head Chef Instructor. A special highlight of the evening was the presentation of an official certificate on behalf of the Mayor of Ottawa, recognizing Le Cordon Bleu Ottawa’s long-standing culinary legacy.

As the first Le Cordon Bleu campus to open outside of Europe, and the only campus in North America today, Le Cordon Bleu Ottawa has proudly shaped Canada’s culinary landscape for over four decades. We are honoured to have been named North America’s Best Culinary Training Institution at the World Culinary Awards in 2022, 2023, and 2024—and we’re thrilled to be nominated again in 2025. Help us continue this tradition of excellence by casting your vote.

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It was truly a night to remember—celebrating tradition, innovation, and Le Cordon Bleu’s enduring global influence.

Thank you for helping us celebrate this incredible milestone and for being part of our journey in culinary excellence.