Le Cordon Bleu Ottawa Culinary Arts Institute is a culinary school in Ottawa, Ontario, housed in a restored 1874 mansion.
Le Cordon Bleu began in France in 1895 with the launch of a weekly publication called La Cuisinière Cordon Bleu. The Ottawa campus was the first Le Cordon Bleu Culinary Arts Institute outside of Europe, and it began Mr. Cointreau's international expansion. Eleanor Orser, an Ottawa native, was the first Canadian to graduate from Le Cordon Bleu, earning her Grand Diplôme from Le Cordon Bleu Paris in 1979. In 1988, Eleanor's Cuisine Française was sold to M. André Cointreau.
The campus is located at 453 Laurier Avenue East, Ottawa, Ontario, K1N 6R4, Canada. In 2000, Le Cordon Bleu Ottawa relocated to the Munross Mansion, built in 1874 by Scottish lumberman James Mather. The restored building is home to Le Cordon Bleu Ottawa Culinary Arts Institute and Le Cordon Bleu Signatures Restaurant. Three commercial-grade kitchens are used for practical class sessions, and facilities include student residences, residence laundry facilities, and a residence kitchen.
The first Diploma in Culinary Management class was held at Le Cordon Bleu Ottawa in January 2022. Over 80 Le Cordon Bleu chefs from the finest kitchens and Michelin-starred restaurants teach across the network. The Le Cordon Bleu network is committed to innovation and best practice in Gastronomy, Hospitality and Management.
Applicants may enter with an Ontario Secondary School Diploma or equivalent. Applicants aged 18 or older without a diploma may take a qualifying test (Wonderlic).
Le Cordon Bleu Ottawa Culinary Arts Institute was voted North America's Best Culinary Training Institution at the 3rd Annual World Culinary Awards, held in Dubai on December 13, 2022.