Instituto Le Cordon Bleu Perú

Name

Instituto Le Cordon Bleu Perú

Legal name

PROMOTORA MIRAFLORES SAC

Website

https://ilcb.edu.pe

Company type

Private

Founded year

2000

Operating status

Operating

Headcount range

11–50 employees

Ownership category

akta.pro rank

Product category

Culinary and Hospitality Education

NAICS

Colleges, Universities, and Professional Schools (6113)

SIC

Services-Educational Services (8200)

akta.pro primary industry

Professional Culinary Arts (Chef Training) (EDAOAKAA)

akta.pro secondary industries

Bar & Beverage (Bartending/Mixology/Coffee/Tea) (EDAOAKAH), Culinary Skills Workshops (Baking, Regional Cooking, Food Prep Skills) (THAJAKAE)

Keywords

• Culinary arts education
• Hospitality management training
• Professional gastronomy programs
• Pastry and baking courses
• Continuing education workshops

Headquarters

HQ city

Miraflores

HQ country

Peru

HQ region

Latin America

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Marketing or Sales, Infrastructure, Technology or R&D

Revenue model

1. Career Programs Tuition: Full career programs (carreras) in gastronomy, cuisine, pastry, bar and cocktail, and hospitality administration with multi-cycle tuition payments
2. Continuing Education Programs (PEC): Short courses, workshops, and master programs including Master Cuisine and Master Pâtisserie for professional development
3. Master Cuisine Program: High-specialization program in haute cuisine and gastronomic management, combining virtual sessions with intensive on-campus practical training
4. E-commerce Sales: Sale of publications, books and educational materials through ecommerce platform

Pricing tiers

Go-to-market motion1 record

Distribution channels4 records

Marketing channels7 records

Core offering

Instituto Le Cordon Bleu Perú is a private culinary arts and hospitality education institution offering multi-year professional career programs (carreras) in Gastronomía, Cocina, Pastelería, Bar y Coctelería, Panadería, and Administración de Servicios de Hostelería y Restaurantes. The institution also delivers continuing education programs (PEC) including intensive Master Cuisine and Master Pâtisserie specializations, short courses, sommelier training, and management programs, combining virtual theory classes via Matrix LMS with on-campus practical laboratory sessions in Lima.

Product overview

Instituto Le Cordon Bleu Perú is a professional culinary and hospitality education institution offering a portfolio of programs under two main categories: (1) Carreras (Professional Programs) - six 2-3 year career programs in Gastronomía y Arte Culinario, Cocina, Pastelería, Bar y Coctelería, Administración de Servicios de Hostelería y Restaurantes, and Panadería, leading to technical degrees; and (2) PEC (Programas de Educación Continua) - continuing education including Master Cuisine and Master Pâtisserie specialization programs, short courses/workshops, and management programs. The institution also publishes culinary books and magazines, operates an eCommerce platform for online course purchases, and hosts events such as Experience Night. Programs are delivered through the Matrix LMS virtual classroom, in-person labs in Lima, and semi-presential formats combining online and intensive on-campus sessions.

Differentiator

Problem solved

Functional benefit

Brands

• PEC - Programas de Educación Continua: Continuing education programs including short courses, workshops, and professional development programs in gastronomy and hospitality.
• Master Cuisine
• Master Pâtisserie

Products and services

• Carreras (Professional Programs) Six professional career programs (carreras) lasting 2-3 years, leading to technical degrees in Gastronomía y Arte Culinario, Cocina, Pastelería, Bar y Coctelería, Administración de Servicios de Hostelería y Restaurantes, and Panadería. Designed for aspiring culinary professionals and hospitality management students.
• Master Cuisine 14-week intensive specialization program in haute cuisine and gastronomic management for experienced chefs and culinary professionals. Combines French, Peruvian, and avant-garde culinary techniques with restaurant and business management skills, delivered in a 75% flexible format combining virtual sessions and intensive on-campus practical labs. Awards international certification from La Fondation Le Cordon Bleu.
• Master Pâtisserie Advanced patisserie specialization program combining high-end pastry techniques with strategic business and management tools for pastry chefs and culinary entrepreneurs. Delivered in a semi-presential modality with in-person sessions in Lima, Peru.
• PEC - Cursos y Talleres Libres (Short Courses and Workshops) Short courses and free workshops providing culinary techniques for developing kitchen skills across world cuisines. Offered through the Continuing Education Programs (PEC) for professionals and enthusiasts seeking flexible skill upgrades.
• PEC - Programas de Gestión (Management Programs) Management-oriented continuing education programs providing tools for specialization and professional growth in hospitality, food and beverage services. Targeted at working professionals seeking career advancement.
• Cata y Sommelier Program Wine tasting and sommelier certification program offering training in wine, spirits, coffee, tea, olive oil, cheese, and food pairing, leading to international certification from La Fondation Le Cordon Bleu.

Quantifiable outcome

• Alumni lead restaurants ranked in World's 50 Best Restaurants 2025 (Kjolle #9, Mayta #39)
• +2 more outcomes

Named customers7 records

Segments4 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration3 records

Feature1 record

Partnerships

Six partnerships are on record, tiered minor and core.

• Istituto Europeo di Design (IED)minorStrategic or Co-development Partner · 1 January 2020Collaborated on webinar series 'Design of food' exploring food design trends and restoration business strategies in post-COVID context. IED contributed research expertise and international perspective on food innovation.
• Le Cordon Bleu México CityminorStrategic or Co-development Partner · 1 January 2020Jointly organized international digital conversatorio on post-COVID hotel sector strategies in Latin America, bringing together industry experts from Peru and Mexico.
• Slow Food PerúminorStrategic or Co-development Partner · 1 January 2020Collaborated on virtual conversatorio 'Perú papero' about challenges for Peruvian potato producers post-pandemic. ILCB contributed culinary research and sensory analysis expertise.
• SinbaminorStrategic or Co-development Partner · 1 January 2019Sinba, a social enterprise focused on sustainable waste management, partnered with Le Cordon Bleu Perú to organize Sinba Fest, an event promoting circular gastronomy. Sinba has trained over 1,000 ILCB students in sustainable waste management practices, achieving recovery of over 50 tons of materials.
• Unión de Franceses en el Extranjero (UFE)minorStrategic or Co-development Partner · 1 January 2013Participated in II French Bread Festival organized by UFE at Estadio Manuel Bonilla Miraflores. Conducted cooking demonstrations on French bread preparation techniques.
• PROMOTORA MIRAFLORES SACcoreOthersOperating entity and promoter of Instituto Le Cordon Bleu Perú, registered as RUC 20391304590 at Av. Vasco Núñez de Balboa 530, Miraflores.

Scale indicators6 records

Recent moves6 records

Expansion highlights5 records

Direct peers

• Culinary Institute of America: Premier US culinary school offering degree and continuing education programs. Directly comparable as a leading private culinary higher-education institution delivering career tracks, master/specialization programs, and continuing education to aspiring and professional chefs.
• Basque Culinary Center: Spain-based culinary innovation school offering degree programs in culinary arts and gastronomy plus continuing education. Directly comparable as a research-driven culinary institution combining haute cuisine training with food innovation and management education.
• Le Cordon Bleu (International Network): The global Le Cordon Bleu network of which ILCB Peru is a licensee. Directly comparable as a French culinary tradition-based education brand operating multi-year career and master programs, with international recognition and licensing structure mirroring ILCB Peru.
• Institute of Culinary Education: New York-based culinary school offering career diplomas, specialized programs in cuisine and pastry, and recreational classes. Comparable in delivering multi-format culinary education (full careers, specializations, short courses) with strong alumni outcomes in hospitality.

Regional players

• Universidad San Ignacio de Loyola (USIL): Major Peruvian private university with a culinary arts and gastronomy school offering degree-granting programs. Comparable as a domestic competitor in Peru delivering culinary education with the added advantage of formal university credentials.
• Le Cordon Bleu México: Mexican licensee of the same Le Cordon Bleu network, offering career and continuing culinary programs in Mexico City. Comparable as a sister-brand licensee serving a different Latin American market; collaborates directly with ILCB Peru on cross-border programming.
• Universidad San Martín de Porres (USMP): Peruvian private university with a Faculty of Tourism and Hospitality offering culinary and gastronomy programs. Comparable as a domestic competitor combining culinary training with formal Peruvian higher-education credentials.

Broad incumbents

• Johnson & Wales University: US university offering four-year culinary arts and food service management degrees plus associate programs. Comparable in culinary and hospitality curriculum but operates as a larger multi-discipline university with culinary as one of several colleges.

Emerging players

• International Culinary Studio: Online culinary school offering chef training and master programs via remote delivery. Comparable as a digitally delivered culinary education provider that could compete for international students in Latin America seeking flexible formats.
• Escuela de Cocina de Lima (Gastón Acurio-associated programs): Peruvian culinary education initiatives associated with chef Gastón Acurio, focused on accessible gastronomy training. Comparable as a domestic player targeting aspiring Peruvian chefs, though more informal/community-focused than ILCB's technical-degree track.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat5 records

Key highlights7 records

Customer concentration

• YouTubeyoutube.com/channel/UCccNbRo7SoziL0R95qKcNmg
• Facebookfacebook.com/lcbperu
• Instagraminstagram.com/institutolecordonbleu_peru
• LinkedInlinkedin.com/company/instituto-le-cordon-bleu-per%C3%BA

Compliance2 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles9 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Instituto Le Cordon Bleu Perú