“Excellence in teaching Culinary Arts and Hotel Management since 1895. Private higher education institution.”
— Le Cordon Bleu
Le Cordon Bleu Dusit - Culinary Arts School, Bangkok
Located in the heart of Bangkok at CentralWorld, Le Cordon Bleu Dusit Culinary School represents a world-class partnership between Le Cordon Bleu and Dusit International. The campus spans over 3,000 square meters across the 17th to 19th floors of Zen Tower, featuring state-of-the-art kitchens, demonstration theatres, and modern learning facilities.
Students from more than 70 nationalities come together to learn both classic French techniques and authentic Thai culinary arts, guided by internationally trained chefs. The school also offers programs in bakery, pastry, café management, and culinary innovation.
Over the years, Le Cordon Bleu Dusit has produced more than 10,000 graduates, many of whom have become celebrated chefs, restaurateurs, and entrepreneurs. Distinguished alumni such as, Chef Pam Pichaya - World’s Best Female Chef 2025 and Asia’s Best Female Chef 2024, Chef Vicky Lau, Asia’s Best Female Chef, and Chef Son Seung-Hee, founder of Horapa restaurant in Korea, reflect the school’s commitment to nurturing creative talent with global recognition.
Interested in visiting the Bangkok campus?
At Le Cordon Bleu Dusit, Bangkok, students from around the world come together, united by their passion for culinary arts. Each student brings their own culture, flavor, and inspiration, creating a vibrant, global learning environment. No matter where you come from, here is where every culinary dream is possible. Begin your journey in the heart of Thailand and transform your passion into mastery.
We work closely with leading culinary schools and education partners to arrange school visits, virtual consultations, and Open House opportunities, allowing you to experience facilities, campuses, and learning environments before making a decision.
If you are unable to find a suitable time or event, please contact us and our education advisors will be happy to arrange a consultation or coordinate a visit at a time that suits you.
We look forward to supporting you on your educational journey with EduSphere.
Le Cordon Bleu New Zealand
Located in the vibrant capital city of Wellington, Le Cordon Bleu New Zealand combines the excellence of French culinary traditions with the creativity and freshness of New Zealand’s food culture. The modern campus sits in the heart of the city, surrounded by Wellington’s renowned café scene, artisan markets, and award-winning restaurants — offering students direct exposure to one of the world’s most dynamic culinary communities.
The school offers professional diplomas in cuisine, pâtisserie, and culinary management, providing students with both classic techniques and modern business insight. Guided by experienced international chefs, students develop strong foundations in French gastronomy while embracing the local focus on sustainability and innovation in food.
Graduates from Le Cordon Bleu New Zealand have achieved global success as chefs, entrepreneurs, and culinary educators. Many have gone on to open their own restaurants and bakeries across New Zealand, Australia, and Asia, while others have represented the excellence of Le Cordon Bleu training in leading hotels and Michelin-starred establishments around the world.
Le Cordon Bleu Paris
As the flagship campus and birthplace of the Le Cordon Bleu legacy, the Paris institute stands as an icon of French gastronomy and culinary education. The school’s ultra-modern campus, located at 13–15 Quai André Citroën along the Seine River in the 15th arrondissement, offers panoramic views of the Eiffel Tower and houses eco-designed facilities, including advanced kitchens, a rooftop garden, and spaces dedicated to sustainability and innovation.
Le Cordon Bleu Paris attracts over 1,000 students annually from more than 100 countries, uniting passionate learners in the pursuit of culinary excellence. Many world-renowned chefs and personalities began their journey here, including Julia Child, Mary Berry, and Gaston Acurio. Today, its alumni continue to shape global food culture, from Michelin-starred restaurants to culinary media and entrepreneurship.
