Alumni Video Series: Meet Steve Wu

This month we meet Steve Wu who studied Cuisine and Patisserie at Le Cordon Bleu Sydney. Steve is now the Group Executive Chef at Lotus Dining Group, overseeing a string of restaurants and casual eateries across New South Wales.

After spending years working in hospitality management in Taiwan, Steve knew he wanted to take his career to the next level.

After extensive research into the best institutions for advancing his culinary skills, all signs pointed to Le Cordon Bleu Sydney.

Upon arriving in Sydney, Steve was immediately drawn to the city’s vibrant hospitality scene. With an abundance of opportunities in the industry, combined with perfect weather conditions and a relaxed lifestyle, Sydney became the ideal place for Steve to pursue his dreams.

Steve credits much of his professional success to the training he received at Le Cordon Bleu Sydney.

The institution’s rigorous curriculum, combining both theoretical and practical classes, prepared him to step into the workforce with confidence.

“Le Cordon Bleu also provides a six-month work industry placement so you can use that time to develop yourself more as a professional chef.”

After completing his studies, Steve joined Lotus Dining Group in 2016 as head chef, where his exceptional skills and leadership quickly became apparent. Over the next four years, he worked tirelessly to grow within the company, eventually earning the promotion to Group Head Chef.

Now, as a senior manager in the industry, Steve has the privilege of hiring and mentoring the next generation of chefs.

He is a firm believer in the quality of Le Cordon Bleu graduates and routinely seeks out their talents.

He says the rigorous training they receive ensures they are prepared to handle the challenges of the hospitality world, making them standout professionals.

“They have been trained and know all the techniques but also it’s about upholding our reputation as a business.”

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