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A passion for wine may be an unconventional foundation for a career, but it can be an asset in the restaurant and hotel industries where wine appreciation is a core...

Pierre Dutaret is passionate by the restaurant industry. He took his Cuisine Diploma at Le Cordon Bleu Paris institute in 2009 and became an entrepreneur in 2013....

From Environmental Engineer to chef de cuisine, Gláucia Zoldan won the Diploma de Cuisine at Le Cordon Bleu in London and today she has run her own restaurant, Vivamo...

Twenty years ago, Leona Watson studied a Basic Certificate at Le Cordon Bleu Sydney. Today she has built a thriving career in an industry she loves, providing mentorship...

In conjunction of the launch of Classic cycle and Grand Diplôme programmes, as well to enhance the student’s experience the first ever study tour was organised. We...

Juan Sebastián Pérez (Gen. 2006) from Quito, Ecuador has his restaurant Quitu where he fuses his passion, haute cuisine and technique with local products.

We received Chef Israel Aréchiga on April 11 at the Universidad Anáhuac México

On May 18 Ana Martorell Gutiérrez (gen. 2006) will return as a professional to Le Cordon Bleu Anahuac to teach a class.

In 2010, Sewoo Son graduated from Advanced Diploma of Hospitality (Management) as Dux. In his current role, Chef de Cuisine (Sovereign Room) at The Star Casino, he...