President & Chief Executive Officer visit Le Cordon Bleu New Zealand  

From Left: Technical Director Chef Sebastien Lamert, Chef de Pâtisserie Huy Nguyen, President & CEO of Le Cordon Bleu International André Cointreau, Culinary Ooperations Manager Lauren Moore, Chef de Cuisine Francis Motta, Cuisine Team Lead Paul Dicken.

Over two days, from the 8^th to 9^th of November, we had the privilege of welcoming Mr. André Cointreau, President and CEO of Le Cordon Bleu international, and Rodolphe Cointreau, Chief Executive Officer of Le Cordon Bleu Australia, to our Wellington campus. Their visit brought exciting glimpses into the future of Le Cordon Bleu and a fresh perspective of how to closer collaborate with our global network of institutes.

From Left: Head of School Sue Townshend, President & CEO of Le Cordon Bleu International André Cointreau, General Manager Jenny Jenkins | Mr. Cointreau being guided through our new facilities by Chef Sebastien Lambert (right).

During their time with us, Mr. Cointreau met with our senior management team to review a successful year and prepare for 2026 and beyond.  He toured our upgraded facilities, our new Brasserie Training Restaurant and Pâtisserie Demonstration room, alongside our cosmetic upgrades to the front entrance and freshly installed history wall. Hearing Mr. Cointreau’s passion for the history of Le Cordon Bleu as he expanded on the key milestones of the past 130 years was a highlight of his stay.

Mr. Cointreau addressing staff (left) Bachelor student serving canapés for the advance gala menu tasting (right).

Despite being unable to personally attend our 130^th Gala Dinner, our Chef Instructors and students prepared the same menu in advance to highlight the skills and ingredients used in our campus. Rodolphe Cointreau also recorded a tailored message for our gala guests highlighting the success of Le Cordon Bleu in the World Culinary Awards.

Before departing Mr. Cointreau spent time engaging with students and addressing staff, encouraging all to continue their hard work and appreciate the growth they have achieved.  His presence served as an inspiring reminder of Le Cordon Bleu’s global legacy and its enduring commitment to excellence in culinary and hospitality education. This visit also reflected the ongoing development and innovation of our New Zealand campus within the wider Le Cordon Bleu network.