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 40 international schools attended by 20,000 students annually. Students are taught by our 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

  • Franck G. Bruwıer
    Franck G. Bruwıer Executive Master Chef

    Chef Franck Bruwier has started working in 1993 as a chef de partie in California Cafe and Left Bank restaurants in the US. In 1996 – 2001 he worked as a sous chef at a 3 Michelin star restaurant called Lucas Carton in Paris, he was the head chef at Champs Elysees restaurant in Mexico City, in 2004 he was the head chef at Le Souffle restaurant in London between 2005 and 2006 he was the head chef of “Sketch” which is the restaurant of world renowned Chef Pierre Gagnaire. Meantime, he worked on molecular gastronomy with the founder of Molecular Gastronomy and the scientist Hervé This. In 2010 – 2011, he was in charge of one of the Le Cordon Bleu restaurants called Signatures in South Korea. From 2011 to the end of 2013, he was responsible of the operation of the school and the cooking programs as the technical director and the executive chef of the Le Cordon Bleu school in Malaysia. In 2014 Chef Franck joined Le Cordon Bleu Istanbul.

  • Arnaud Declercq
    Arnaud Declercq Eğitmen Şef

    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 Executive Master Chef

    Chef Christophe 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 Eğitmen Şef

    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