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Attend Le Cordon Bleu Seattle and you’ll find yourself in the middle of one of the most scenic and livable cities in the country. Our students have access to a wealth of local produce, organic farms, 400 wineries, and America’s most famous farmers market—Pike Place.
The campus is conveniently located just 10 minutes from the SeaTac International Airport; minutes from the I-5 and I-405 freeways; and in very close proximity to Seattle’s Light Rail.
Our 20,000 square foot facility includes 5 active kitchens all with industry-relevant equipment as well as lecture and demonstration spaces.
Noted alumni include Antolin Blanco of Pomodora; Bart Kuliczkowski of Sages Restaurant; and Ethan Stowell of Ethan Stowell Restaurants: Anchovies & Olives, How to Cook a Wolf, Tavalota, and Staple & Fancy.
Students on the Seattle campus benefit from our relationships with Microsoft, Boeing, Amazon, Compass Group, Nordstrom and Starbucks, as well as hundreds of other independent restaurants.
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*Le Cordon Bleu in North America had more culinary graduates in the USA than any other national network of culinary schools, for the years 2006 to 2011. Source: IPEDS.
Program offerings may vary by campus. Not all programs are available to residents of all states. Credits earned at Le Cordon Bleu are unlikely to transfer externally, but Le Cordon Bleu credits will transfer within Le Cordon Bleu if you choose to continue on and pursue a higher degree program with us.
Find employment rates, financial obligations and other disclosures at chefs.edu/disclosures.Le Cordon Bleu cannot guarantee employment or salary.
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