Success Stories
Homaro Cantu
Date Graduated: 1995, Le Cordon Bleu College of Culinary Arts in Portland (formerly Western Culinary Institute)
Degree: Associate of Occupational Studies Degree
Current Position: Chairman and Founder of Cantu Designs; Owner and Executive Chef, Moto
Cuisine Style: Molecular gastronomy – inventive postmodern cuisine based on both scientific and artistic principles
Accolades: Iron Chef America Winner
After graduating from Le Cordon Bleu College of Culinary Arts in Portland (formerly Western Culinary Institute), Homaro Cantu began his culinary career and developed his skills at several dining establishments on the West Coast. Later, he moved to Chicago where he worked his way up to the position of sous chef at the widely-acclaimed restaurant, Charlie Trotter’s.
Today, Cantu is “blazing a trail to a space-age culinary frontier,” according to the New York Times. An internationally-recognized chef and leader in the field of postmodern cuisine – and an inventor of futuristic food delivery systems – he is owner and founder of Cantu Designs, a company that specializes in highly innovative patent-pending food technology.
On the forefront of the green movement, Cantu Designs is involved in developing cutting edge food products, energy saving kitchen wares, and other futuristic concepts – and serves as consultants to some of the world’s fortune 500 companies on product development, franchise opportunities and research and development. The innovative young chef has been written up in numerous publications including Food and Wine, Gourmet, and Fast Company, and has appeared on the Food Network’s Iron Chef America – and won the challenge!
In addition to all that, Cantu is Owner and Executive Chef at the Chicago restaurant, Moto where he melds food with science, technology, and art to create delectable dining experiences that take guests on uncharted culinary adventures – that may include an edible menu. His goal is to entice 21st century diners to embrace unimaginable edible creations.
Career success will depend largely on the effort put into studies, job search efforts, experience and attitude. Le Cordon Bleu does not and cannot guarantee employment, and the experience of the alumni is not representative of all students.
Western Culinary Institute is now known as Le Cordon Bleu College of Culinary Arts