The teaching staff at Le Cordon Bleu include chefs with extensive experience in the best Michelin-starred kitchens and restaurants, with more than thirty schools spread across five continents. It was founded as a School of Culinary Arts in Paris in 1895 by journalist Marthe Distel, editor of the magazine La Cuisinière Cordon Bleu. In 1896, the first demonstration class in history took place using an electric oven, to promote the magazine and the school. From this moment on, Le Cordon Bleu's international reputation spread rapidly.

Le Cordon Bleu Madrid's teaching group is made up of several chefs with extensive national and international experience in some of the most important restaurants and hotels.

The programmes taught by this prestigious international school cover different fields of gastronomy and the culinary arts through different length courses, from the most complete intensive diplomas, like the Grand Diplome®, to workshops lasting just a few hours, patisserie courses, world cuisine, gourmet and online training.