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Meet Our Chef
Thierry Le Baut

Chef Thierry Le Baut is a world-renowned chef who’s headed kitchens of Michelin-starred restaurants, including Martin Berasategui in Spain, Hotel Traube in Germany, and Hôtel de la Poste in France. He’s cooked for Princess Diana, too. Today, he’s in the Philippines as the founding Technical Director of the Le Cordon Bleu (LCB)-Ateneo de Manila, the first LCB school in the Philippines.

Eventually, Le Baut hopes to create a program that centers on Filipino cuisine, but before that, students must first learn French techniques. “It’s important for them to know it because it’s used all around the world in different cuisines.” Le Baut himself is a student, too. When asked what Filipino dish he’s most excited to try, he answers, without skipping a beat: “Everything. The staff here always tells me I’m a bit crazy because I taste everything.”
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Graduation Ceremony Term 4/2016

Graduation Ceremony Term 4/2016

The last Le Cordon Bleu Dusit graduation ceremony for 2016 was held on 23 March 2016 at Dusit Thani Hotel. We wish all our graduates the best of luck for their ...

Chef roles in a modern kitchen

Chef roles in a modern kitchen

There are a range of great career opportunities for our students after graduating from Le Cordon Bleu London, with success stories that include head chefs, ...

Technique: Hollandaise Sauce

Technique: Hollandaise Sauce

In this new series of videos, our chefs are sharing some of the classic French techniques we teach to more than 20,000 students on our programmes around the ...

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