Le Cordon Bleu Important Information
Contact Us


Success Stories

Featured in a number of publications, Chef Homaro Cantu is highly involved in the culinary green movement.

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

Watch My Story

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.

Le Cordon Bleu

Career success will depend largely on the effort put into studies, job search efforts, experience and attitude. Le Cordon Bleu does not guarantee employment or salary, 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


Terms and Conditions

By providing your mobile number, you agree to receive text messages from Le Cordon Bleu via its mobile text message provider.  You may opt out of receiving messages by texting the word STOP to 94576, or simply reply with the word STOP to any text message you receive from Le Cordon Bleu.

While CEC or its mobile text message provider will not charge end users for receiving/responding to promotional messages, depending on the terms of your mobile phone plan, you may incur a cost from your mobile service carrier to receive and respond to any promotional text messages (standard messaging and data rates/fees and other charges may apply).  Charges will appear on your mobile phone bill or will be deducted from pre-paid amounts.  Current participating/supported carriers are: Alltel, AT&T, Boost, Cellcom, Cellular One, Cellular South, Cincinnati Bell, Cricket, Element Wireless, Golden State Cellular, iWireless, Metro PCS, Nextel, nTelos, Plateau Wireless, Sprint, T-Mobile, US Cellular, Verizon Wireless, Viaero Wireless, Virgin, and more.

Request More Info!

Tell us more about yourself and specify your campus and program of interest. An admissions representative will contact you to provide you with more information.

* = required fields

Step 1 of 2

Thank you!