San Francisco, California

Welcome to Le Cordon Bleu College of Culinary Arts in San Francisco

Known for the Golden Gate Bridge, cable cars, and a collection of diverse neighborhoods and people, San Francisco also has the highest number of restaurants per capita in the nation, offering classic and experimental cuisine, and open air markets full of fish, shellfish and fresh produce.

Students learn through hands-on instruction from our professional chef instructors in their programs in Culinary Arts and Patisserie and Baking. Whether you’re looking for an Associate’s degree or a Certificate program, Le Cordon Bleu San Francisco offers a unique cultural environment in which to learn.

San Francisco Campus
350 Rhode Island Street
San Francisco CA, 94103


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Convenience with state-of-the-art facilities

The campus is centrally located, convenient to bus stops, subway and commuter trains. There is even one bus stop right across the street from the school.

In addition to being housed in an environmentally-friendly building, all kitchen-classrooms were designed by our Chef instructors to match the needs of our students.

The company you’ll keep

Alumni of Le Cordon Bleu San Francisco include: Chef Ron Siegel, winner of Iron Chef—and the first U.S. citizen to win in Japan’s Kitchen Stadium; Chef Ryan Scott who won Top Chef and is Chef/owner of Market and Rye; Chef Michelle Mah who is the Chef de Cuisine at Slanted Door; and Chef Mark Franz, owner of Water Bar in the Embarcadero District.

The Chef instructors at Le Cordon Bleu have extensive industry experience, and several Chefs are renowned within San Francisco for their contributions to the city’s world-class culinary culture.

Our extern program has placed students at Benu, Atelier Crenn, Slanted Door, Boulevard, One Market Restaurant and The French Laundry, as well as abroad at the Ritz Carlton in Tokyo, JW Marriot Hotel in Hong Kong and Badia a Coltibuono located in Gaiole In Chianti SI, Italy.

* 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.

Pursuant to AB 2247, click to find documents about our accreditation status

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