Miami, Florida

Welcome to Le Cordon Bleu College of Culinary Arts in Miami

Vibrant nightlife, gorgeous beaches, professional sports and architecture are just a few of the reasons people love Miami. For us, and our students, the draw lies in the food. In Miami one can find every kind of cuisine imaginable—including fusions and experimental concepts.

Le Cordon Bleu College of Culinary Arts in Miami
3221 Enterprise Way
Miami FL, 33025


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Convenience with state-of-the-art facilities

We are located in Miramar Florida, between Miami and Fort Lauderdale and 15 miles from the beach. There is a bus stop directly in front of our property and we are near a turnpike, making it easy for our students to get to and from campus.

On campus we have 13 kitchen classrooms for hands-on learning and demonstrations, 7 lecture rooms, a computer lab and library. We also operate Technique, our student-run restaurant to ensure our students receive real world experience. Our accredited programs are offered in both English and Spanish.

The company you’ll keep

Graduates of Le Cordon Bleu Miami include Alison Rivera who participated in Season 14 of Hell’s Kitchen, and Janine Booth who appeared on Season 11 of Top Chef and is the Owner/Chef de Cuisine of Root & Bone in NYC. All of our instructors have years of industry experience that they are now passing on to the next generation of culinary artists.

For externships and graduate employment, we are always working to develop and strengthen local connections. Those relationships include Memorial Hospitals, Turnberry Isle Resort, Zuma, Jaguar, Compass Group, Centerplate, Aramark, and JWMarriot.

* Our school has an articulation agreement which allows our graduates to transfer into a Culinary Management BA online program offered by Le Cordon Bleu College of Culinary Arts in Scottsdale (ACICS/ACCSC Accredited). This articulation agreement is a formal, written document that defines how courses taken at our school can be applied towards this online program. Contact an Admissions Representative for more information.

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