Over the last century Le Cordon Bleu has seen revolutionizing change as we have evolved from a Parisian cooking school to an international network of culinary arts and hospitality institutes. Our philosophy of achieving excellence through constant practice and refinement remains the same, even as we grow to meet the needs of the contemporary culinary and hospitality industries.

In less than one year, it is possible to obtain Le Grand Diplôme Le Cordon Bleu, which is recognized worldwide by culinary professionals; it is the international passport to a rewarding and fulfilling career. At Le Cordon Bleu, we recognize that our students need a superior, well rounded education in order to succeed in today’s competitive world and we provide them with the tools to excel in less time than most other educational institutes.

Today, Le Cordon Bleu has a presence in some 20 countries with more than 35 international schools attended by 20,000 students annually. Students are taught by Le Cordon Bleu International Master Chefs, of which the majority come from Michelin-starred restaurants or are winners of prestigious competitions and titles such as Meilleur Ouvrier de France. They pass on their knowledge of classic French cuisine and modern international culinary techniques to our students.

About Le Cordon Bleu & Özyeğin University Partnership

Özyeğin University and Le Cordon Bleu  signed an partnership agreement in July 2012. In the scope of this partnership, the Gastronomy and Culinary Arts Degree Program in courses will be given by Le Cordon Bleu chefs using the LCB training modules, as well as through Life Long Learning Center, Özyeğin University will offer LCB certificate programs open to the public. Le Cordon Bleu doors will be open to anyone inside or outside of the industry  who wants to improve him/herself in the culinary arts world. In other words, those who want to be “Turkey’s Julia Child”, can attend training programs provided by Le Cordon Bleu in different levels and durations, to receive LCB certificates. Since Le Cordon Bleu certificates are internationally recognized and appreciated globally, graduates will have better opportunities to find jobs around the world.

Meet Our Chefs!

Cuisine Chefs

  • Erich Ruppen

    Erich Ruppen, born in Switzerland, has started his culinary career at the age of 17 years. He finished his culinary education in 1979 and got his Swiss Chef Diploma. He worked in many hotels and fine dining restaurant, ranging from Switzerland to Bermuda and South Africa. In 1988, he appointed as Executive Sous Chef of Sun International Hotel Group in charge of 8 food and beverage outlets and 175 staff.

    In 1990, he moved to Turkey for the opening of Çırağan Palace Kempinski Hotel; where he was promoted to Executive Chef in 1992. He served to famous guests in Çırağan Palace Kempinski Hotel like George Bush, Boris Yeltsin, Helmut Kohl, miscellaneous Turkish politicians like Turgut Özal and many visitors. After Çırağan Palace Kempinski Hotel, in 1995, he started to work as Executive Chef, Region Turkey in Gate Gourmet/USAŞ for Airport Restaurants and Airport Catering where he was responsible for 70 restaurants, bars, cafeterias and food sale outlets at 5 airports in Turkey.

    In 2008, Chef Ruppen moved to LSG Sky Chefs as Director of Product Development & Culinary Excellence Department. LSG Sky Chefs is best known as one of the world’s largest airline catering companies. He was promoted to Director of Culinary Excellence Europe for the LSG Group and he moved to Germany in 2015. He has been a member and Conseiller Culinaire of La Chaîne des Rôtisseurs Association since 1996.Chef Erich Ruppen joined Le Cordon Bleu Istanbul team as Technical Director / Chef Instructor in 2017.

  • Arnaud Declercq
    Arnaud Declercq INSTRUCTOR CHEF

    Chef Arnaud Declercq graduated from Lycee Hotelier De Marseille with CAP BEP and BTH certificates in 1990. He started his career working in south of France in 2 Michelin Star restaurants including Hiely-Lucullus in Avignon and Le Clos De La Violette in Aix En Provence. He completed his military service in Ecole Superieure de Guerre Mavale cooking for Amiral D’oleon and Duval. He continued his career in Paris, in the famous Guy Savoy Group restaurant and bistros. Later on, Chef Arnaud decided to leave his country for Saudi Arabia starting as a Sous-Chef in the opening of a classical French restaurant called La Nuit D’Or.

    Declercq joined Leylaty Grup in Saudi Arabia, and developed new concepts for Italian, Lebanese and fusion restaurants. In 2009, he became the Executive Chef for the same group for catering &traiteur where events up to 1500 guests were held including Saudi Royal Family, their VIP guests, presidents and prime ministers from all around the world including Jimmy Carter, Bill Clinton, Tony Blair, Elmmut Kohl, Bush, Sultan of Brunei, and Emir of Qatar & Emirates.

    In 2013, he returned to France and opened his own restaurant in Istre until he joined Le Cordon Bleu team in 2015 and Chef Arnaud continues to share his 25 years of experience in Le Cordon Bleu İstanbul since then. with his students in Le Cordon Bleu İstanbul.

  • Frederıc Amırat
    Frederıc Amırat INSTRUCTOR CHEF

    Chef Frederic Amirat who was born in PAris, worked with Alain Passard in 3 Michelin stars restaurant Arpege. After he worked in 1 Michelin star restaurant Le Meurice and Hyatt Madeleine in Paris, he moved to London and began to work in The Ritz Hotel. 4 years later, he returned to South France and he took part in the team of 2 stars restaurant Le Castellet Hotel. Chef Frederic has been worked in many countries like Russia and Saudi Arabia throughout his career. In 2016 Chef Frederic joined Le Cordon Bleu Istanbul.

  • Alıcan Saygı
    Alıcan Saygı INSTRUCTOR CHEF

    Chef Alican Saygı after completing his high school education at Lycée Saint-Benoit, he went to France and studied Culinary Arts and Restaurant Management in Institut Paul Bocuse in Lyon and Hotel Management and Restaurant Management in Ecole Hoteliere d’Avignon in Avignon.

    He started his career in Le Sud (Paul Bocuse) and continued in two Michelin starred restaurant “Le Pavillon de la Rotonde” in Lyon. In 2009 he moved back to Lyon as a chef de partie in another Michelin starred restaurant “Chateau de Bagnols” after working at Alain Ducasse’s restaurant Le “58” Tour Eiffel in Paris.

    In 2012, he moved to Taiwan and worked as “Chef de Cuisine” in Longtable in Taipei. He continued on his journey in Asia and started to work as a chef de partie at Restaurant André which has 14th  place on 50 best restaurants list with two Michelin stars.

    Returning to Turkey in 2014, Saygı worked as “Chef de Cuisine”  in various prestigious restaurants and successfully completed  Le Cordon Bleu Chef tests in 2017 and joined Le Cordon Bleu Istanbul team as Chef-Instructor.

Pastry Chefs

  • Chrıstophe Bıdault
    Chrıstophe Bıdault INSTRUCTOR CHEF

    Chef Christophe Bidault joined Le Cordon Bleu in 2000. Chef grew up with a love of artisan bread and patisserie which lead him to study for his Certificat d’Aptitude Professionelle Boulanger (C.A.P) – a professional diploma in bread making – at LEP Rouen in Normandy. Chef then also went on to complete his CAP Patissier Glacier Chocolatier Confiseur. In London, he began work for Parfait Ltd, supplying elite department stores such as Harrods and Fortnum & Mason, before moving to Harrods in 1994 where he became the Head Chef for the Bakery and Viennoiserie departments. Then he became the Executive Pastry Chef at Ritz Hotel in London. Whilst working for Le Cordon Bleu, he has demonstrated at exhibitions in Mexico, Korea and London. In 2012 Chef Christophe joined Le Cordon Bleu Istanbul.

  • Rıchard Vacher
    Rıchard Vacher INSTRUCTOR CHEF

    French native of Nîmes, Chef Richard Vacher developed a passion for patisserie when he was 15 years old and got his “Certificate of Competence Professional (CAP)” in pastry, confectionery, chocolate, ice cream, from Ecole Jean Ferrandi at Paris in 1982.

    After finishing his education, he moved to Côte d’Azur to work with famous chef Roger Verger (Awarded “Meilleur Ouvier de France”). Under Chef Verger’s surveillance, he attended several national and international competitions in patisserie.

    In 1991, he worked as a sous chef at “Palais Cannes”. From 1991 to 1999, he was the Pastry Chef of “Le Meridien Beach Plaza”. In 1993 Chef Richard won the World Champion Title “Screw the Basel” Competition in Switzerland and in 1995; the 15th Coupe de France Pastry at Paris. In 1996, he trained and run for the “Meilleur Ouvrier de France”, was selected for the finals.

    In 1999, he worked as Pastry chef in the Hotel Hermitage in Monaco, with Michelin Star holder Joël Garault. In 2000, he launched his own company and opened two stores under the name of “Richard Creations”. In 2012, he began to develop private events with various caterers on the Riviera by developing the concept of artistic pieces for special events such as, the wedding cake of Prince Albert of Monaco and served many other private organizations around Monaco and St Tropez. In 2015, he held the position of Pastry Chef in the Shangri-Là Bosphorus Hotel Istanbul. He joined Le Cordon Bleu Istanbul in August 2016 to share his technical knowledge of pastry.


Student Testimonials

  • I am an International Relations graduate from Koç University. Leaving 10 years of professional business life, I completed all stages of the Le Cordon Bleu Istanbul Cuisine. Our aim was to open the Boutique Hotel and Chef Restaurant as 'Chef Owner' in the Urla province of the Aegean. During our training, our chef’s and administrators strengthened our experience. Since I came from a family with a business background, it was very important to learn the kitchen. I would like to thank Mrs. Defne and her esteemed chefs. We are currently serving in Izmir Urla as Beliz'i Boutique Hotel and Urla Köyce Chef Restaurant.

    Hakkı Arıkan
    Hakkı Arıkan Diplôme de Cuisine Graduate, Restaurant Chef & Owner, Köyce
  • I chose Le Cordon Bleu because it was the best school of the culinary arts in the world and I realized that the school was really worthy this title. Undoubtedly, everything was perfect with the training given in this school, the techniques used, the quality of education, the experience of the instructor staff and the school's over 120 years of teaching experience. I am proud to be Le Cordon Bleu's first graduate in our country. We would like to thank Özyeğin University and the instructor staff for giving us the opportunity to live this pride.

    Talip Yıldız
    Talip Yıldız Diplôme de Cuisine Graduate, Kitchenette Chef de Cuisine
  • Le Cordon Bleu is an excellent option for candidates who are new to the culinary profession, as well as an opportunity for professional chefs to refresh their knowledge and experience. From the simplest or basic knowledge and techniques to the training you can take in high-end culinary experiences, these experiences will not be forgotten and it will accompany you in your entire professional life. Being a graduate of Le Cordon Bleu is a source of pride for me.

    Tolga Özkaya
    Tolga Özkaya Diplôme de Cuisine Graduate, The Marmara Hotels Executive Chef
  • I started Le Cordon Bleu Cooking and Pastry training as an experienced chef and finished as a professional chef, learning incredibly beautiful memories, experiences and great techniques gave me first of all confidence. I have developed my own style of Turkish cuisine by adapting the training and techniques I have acquired and in this regard, I have achieved great success in a short time. I think being a graduate of Le Cordon Bleu is the best thing a chef can ever do. It is exciting to be a student of one of the best schools in the world, with a great 120 years of brand value that I can proudly write on my resume, thanks always Le Cordon Bleu!

    Umut Karakuş
    Umut Karakuş Chef de Cuisine Graduate, Fairmont Quasar Istanbul
  • My story goes back about 12 years. After working as an architect for many years, I took on the management of Art Café, a new line of work I have added which I have been running with my brothers. If you do not know the details of a business until its finest detail, you can’t carry it out. That's when I figured out to take this training. As a result of my long researches, I have heard that Le Cordon Bleu, who has validity all over the world, opened a branch in Turkey with the initiatives of Özyeğin University. I applied immediately. It was a great chance for me to have such an opportunity. The school was a place that spread over a wide area, had its own unique smell and attracted people like a magnet. The training team consisted of professional chefs who were very experienced in their field and were ready to share their knowledge. Behind the scenes, there was a huge family working with the service from the management to the service person. I spent two years at this school to qualify for the 'Grand Diplome'. It gave me much more information and experience than I expected. I met many people who were experienced in their field. I shared like many of my friends who have been on this adventure like me, their success. Now I'm aiming to get the most out of this adventure and to come to better places in my profession.

    Şeyda Tomruk
    Şeyda Tomruk Grand Diplôme Graduate, Executive Chef, Art Café

International Alumni

  • I entered the professional kitchen very late in life after my 30’s. It is very difficult to build a career in a professional kitchen after that age. But in Paris, my education at Le Cordon Bleu helped me a lot in this regard. Le Cordon Bleu does not even have to talk about the quality of education. I have been trained by some of the world's most respected chefs. After the training, Le Cordon Bleu's name helped me a lot, to build my career from scratch at a top level, from a difficult field like the professional kitchen. After my training, I had the opportunity to work with many Michelin star chefs. I enter with this experience when I enter the kitchen today. Le Cordon Bleu's opening in Istanbul undoubtedly brought a fresh breath to the industry. I congratulate you on your approach and seriousness to the profession.

    Aylin Yazıcıoğlu
    Aylin Yazıcıoğlu Nicole Restaurant Executive Chef
  • I was already aware that Le Cordon Bleu was the best address for this job after I had an interest in baking and after a little research I decided to study for professional baking. I wasn’t late in deciding whether to study because I am in love with both the past the experience and also Paris. From the first day of training to the graduation day, we had the cooperation, knowledge, and experience of our instructor chefs; materials and equipment used; course and social environment also proved to me that I was at the right address. When I learned that the organization of Le Cordon Bleu was in Istanbul, I was very happy that this experience could now live in my country. I would recommend Le Cordon Bleu experience to anyone who thinks about the kitchen career even at least with a workshop.

    Damla Şeftalicioğlu
    Damla Şeftalicioğlu Damy’s Kitchen
  • Le Cordon Bleu London is an important asset that shapes my life. My school and the instructors and chefs I work with have shown me the importance of having a technical vision as well as an artistic and visionary future. During my diploma training and afterward I worked at different levels in the pastry and five-star hotel kitchens in London and Manchester. I was also influenced by my chefs Pascal Ciadella and Christophe Bidault in Le Cordon Bleu, preferring to specialize in chocolate and sugar. I won World Chocolate Masters 3rd place in 2011 and "best chocolate" awards in Eastern Europe. I continue to work with the "edible art" approach for different sectors and brands, including chocolate-sugar, technology, and art.

    Gamze Baş
    Gamze Baş World Chocolate Masters Competition 3rd Place of Eastern Europe
  • The training I received from Le Cordon Bleu in Paris; it provided me with the opportunity to learn up-to-date techniques, creams, and recipes on top of my family’s traditional structure. I had the opportunity to use traditional pastry techniques of my family and modern techniques together. The fact that I did experience the production processes, the professional kitchen environment, and the modern techniques made me take the company further, made me a pioneer company in the sector.

    Nathali Stoyanof Suda
    Nathali Stoyanof Suda Beyaz Fırın General Manager and 5th Generation Representative
  • Sweet presentations from my own world; after graduating from the bakery program of Le Cordon Bleu London the reliable recipes and all the terminological information of the years gave me confidence and helped me open the doors to the business world. Life experiences on the doors opened by Le Cordon Bleu are hidden in desserts prepared for 10 kilos after 100 grams of recipes ... LCB is not an enthusiasm but the address of the heartfelt people to the "Culinary" World ... Ohh La La.

    Sinem Ekşioğlu
    Sinem Ekşioğlu Five O'Clock Manager & Chef
  • With the contributions of professional training from Le Cordon Bleu, I shared the same cuisine as the world famous celebrities (such as Thomas Keller, Heston Blumenthal) and their teams, took part in award-winning restaurants and got the chance to have a very good career on the international platform. I think being an LCB is a privilege. Thank You LCB!

    Tamer Sezer
    Tamer Sezer Executive Sous Chef, Marriott International
  • I received the "Grand Diplôme" at Le Cordon Bleu in Spain, by taking both kitchen and pastry education at the same time. I have been trained by some of the world's most respected chefs. I really liked being in the kitchen because of my family business. With Le Cordon Bleu, I had important knowledge about the techniques to be applied, the materials and equipment to be used for the perfect result. What I saw and learned in Le Cordon Bleu, contributed to my career vison to come true. I can say that Le Cordon Bleu provided a vision and environment for my career.

    Ufuk Ügümü
    Ufuk Ügümü Grand Diplôme Graduate, Executive Chef, Croissant and Kruton

From Sector

  • What we need to be a good cook is to keep our brilliant future bright and to have the ability to identify our traditions correctly and blend it with world cuisines. The best way to do this is with accurate material knowledge and technical equipment. I think that Le Cordon Bleu has given its students the most basic and solid knowledge at this point, making a big step towards becoming a good cook for your students. Every cook needs to follow the kitchen movements in the world in order to develop the horizon and use the techniques they learn best in whatever the kitchen. That is why I believe Le Cordon Bleu, a well-established educational background, is the best opportunity for chef candidates.

    Maksut Aşkar
    Maksut Aşkar Neolokal Restaurant Chef & Owner