For Filipino home cooks who dream of turning their passion for food into a professional path, Le Cordon Bleu Ateneo de Manila Institute offers a world-class culinary education grounded in tradition, discipline, and innovation. This isn’t just about mastering French sauces — it’s about shaping the future of food in the Philippines.
Establishing a Culinary Partnership
Le Cordon Bleu, the prestigious French culinary institution, is dedicated to training culinary masters through rigorous, no-shortcut methods. As the guardian of authentic French culinary techniques, its expansion into the Philippines went beyond a business move. For Charles Cointreau, vice president for Asia Pacific, it represented an exciting step in offering top-tier culinary and hospitality education through world-class programs.
In Quezon City, the Le Cordon Bleu Ateneo de Manila Institute offers French cuisine and patisserie programs that match the standards of other Le Cordon Bleu schools worldwide. Students gain hands-on experience and academic grounding in culinary arts, food, wine, nutrition, and hospitality education.
Responding to Industry Needs
Le Cordon Bleu’s partnership with Ateneo de Manila University began in 2013 and officially launched in 2017 with a bachelor’s degree in restaurant entrepreneurship. This program was designed with the Filipino market in mind — where food ventures, from food parks to high-end restaurants, are booming.
“Because of Ateneo’s student and alumni base, we have many entrepreneurs, including families who own businesses,” Cointreau said. “We recognized an industry trend — many people wanted to launch their own concepts and franchises.”
Today, the program accommodates five classes of 30 students each year.
Weathering the Pandemic
The timing of the institute’s launch coincided with a global crisis.
“Our first intake began in March 2020, just as COVID-19 hit,” Cointreau recalled. “We had to close for over two years before gradually relaunching.”
Despite the disruption, interest in the program remained strong.
“All our classes have been full,” he said. “Recruitment has been very successful.”
New Disciplines and Growth Opportunities
Le Cordon Bleu Ateneo continues to evolve. New programs are being introduced, including a patisserie course led by Chef Julien Bispo, who transferred from Le Cordon Bleu Thailand.
“We’re also launching a boulangerie program. Bread-making is a discipline we’re excited to explore here,” Cointreau said. “And we have many more ideas coming.”
Why the Philippines?
The Philippines’ vibrant culinary culture and strong global presence in hospitality made it a natural choice.
“Many Filipinos work on cruise ships and in kitchens around Asia and the Middle East,” Cointreau noted. “They are talented, hospitable, and speak English well — all qualities that make them ideal students and professionals.”
Elevating Local Talent and Standards
Le Cordon Bleu Ateneo doesn’t just train chefs for export. It aims to raise standards within the country and empower Filipino chefs to thrive locally.
“We want to introduce more disciplines and eventually offer a Filipino cuisine program,” Cointreau said. “Our goal is to reflect the culinary heritage of wherever we are.”
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A Global Curriculum with a Filipino Lens
Le Cordon Bleu’s educational model adapts to local contexts.
“In Peru, we teach Peruvian cuisine. In Mexico, Mexican. So naturally, Filipino cuisine is part of our long-term plan,” he said.
Cointreau highlighted the complexity and richness of Filipino food — shaped by indigenous roots, colonial history, and global influences. The diaspora also plays a key role in bringing new techniques and ideas back to the country.
The Reality Behind Culinary Dreams
While culinary school may seem glamorous, the reality is demanding.
“There are more aspiring chefs than ever — sometimes not for the right reasons,” Cointreau warned. “The media makes it look glamorous, but professional kitchens are tough.”
Le Cordon Bleu teaches discipline and resilience.
“Culinary school isn’t a shortcut,” he said. “It prepares you for the long haul, not instant fame.”
Sustainability in the Kitchen
Sustainability is a top priority in today’s culinary world, and Le Cordon Bleu is taking action.
“I’m tired of hearing the word ‘sustainability’ without seeing results,” Cointreau said. “We want to do more.”
One focus area is food waste.
“Tracking waste — what goes in and what comes out — helps us optimize. But beyond that, we teach students how to repurpose ingredients and minimize waste creatively.”
Expanding Across Asia and the Philippines
The Le Cordon Bleu brand continues to grow. In Asia-Pacific alone, there are 12 campuses, and new locations are being explored in Indonesia, Vietnam, and China.
In the Middle East, campuses will open in Riyadh, Jeddah, and Abu Dhabi by 2026. In India, expansion beyond New Delhi is underway. Meanwhile, in the Philippines, new campuses may rise in Makati, Rockwell, Bonifacio Global City, or Cebu.
“We’re quite advanced in our roadmap,” Cointreau confirmed. “Multiple campuses in the Philippines are definitely in our future.”
Advice for Aspiring Chefs
“Prove yourself every day,” Cointreau advised. “Coming from Le Cordon Bleu gives you a strong foundation, but it’s what you do with it — consistently and humbly — that matters.”
A Vision for Filipino Culinary Leadership
Looking ahead, Cointreau wants Le Cordon Bleu Ateneo to offer the full spectrum of culinary education.
“From French cuisine to Filipino, from pastry to sustainability, we want to lead in every discipline. We’re also looking into new specializations in F&B, ecotourism, resort management, and events.”
What makes Le Cordon Bleu Ateneo different?
“Joy. Excellence. Optimism. That’s what we see in our students and faculty. The future of Filipino cuisine is bright, and we’re honored to be part of it.”
Discover the programs, faculty, and admissions process at Le Cordon Bleu Ateneo de Manila Institute.
For more about Le Cordon Bleu’s international network of campuses and culinary offerings, visit the Le Cordon Bleu Global Site.
