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Dallas is known for steak, barbecue and authentic Tex-Mex, but just as the city has evolved into a world-class destination for culture, entertainment and shopping, its palate has grown up too. From gastronomy and farm-to-fork to soba noodles and wild game, Dallas offers an endless supply of savory experiences.
We are located in North Dallas with easy access off the LBJ Freeway, a short distance from the Galleria Shopping Mall and a bus stop just steps from our front door.
Our 50,000 square foot facility has 10 commercial kitchens filled with industry-relevant equipment for hands-on learning and demonstrations, as well as 7 lecture classrooms.
Alumnus, David Hollister, is the Executive Chef with Gas Monkey Bar and Grill, part of the television show Fast and Loud.
Students of Le Cordon Bleu Dallas benefit from our strong relationships with Aramark. Sodexo and Compass Group, all of which contract dining services with universities, schools and hospitals providing externship and graduate opportunities.
* Please visit the Texas Higher Education Coordinating Board to view the school’s Online Institutional Resume.
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11830 Webb Chapel Road #1200
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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.
Please visit this link for state licensing information and relevant complaint procedures.
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