Chef Marco Ardemagni grew up in Tivoli, Italy, and was drawn to cooking from a young age. He viewed cooking as an opportunity to travel and learn about new cultures. He began his culinary career at the age of 14 at the renowned institute, IPSSEOA Michelangelo Buonarroti in Fiuggi, Italy. He then interned at a series of Michelin-starred restaurants, including Ristorante Dolada, Ristorante Innocenti,
Ristorante Perbellini, and The Dorchester Grill Room.
In 2002, Chef Marco became Commis Chef in The Caesar Restaurant at La Posta Vecchia Hotel in Rome, Italy, where he worked with the prominent Italian chef, Michelino Gioia. By 2007, he was promoted to Sous Chef, the same year that his team’s hard work and dedication earned The Cesar Restaurant its first Michelin star. Following this, Chef Marco became Senior Sous Chef at Sushisamba London, a well-known Nikkei fine dining venue, where he managed a team of over 50 chefs.
Most recently, Chef Marco was Executive Chef of a luxury collection hotel, The Langley in Buckinghamshire, and was involved in the pre-opening development and design of the project. He also utilised his knowledge of Japanese cuisine in Yatay, Soho, where he became Executive Chef of the modern robata restaurant and contributed to the conceptualisation and menu of the brand.
After training and developing new chefs in his managerial positions, Chef Marco gravitated towards teaching and joined Le Cordon Bleu’s Cuisine Teaching Team in 2022.
He recently undertook a multi-city visit to India, exploring the country’s diverse culinary landscape. In an interview with Hotelier India, he discusses India’s F&B scene, the feeling of being a part of Le Cordon Bleu, and the breadth of exposure the institution provides for its students.
How does it feel to be associated with Le Cordon Bleu, one of the most prestigious hospitality schools in the world?
It is truly an honour and a privilege!
When I began my culinary journey in Italy, it was a dream of mine to study at Le Cordon Bleu. I could never have imagined that I would not only achieve that dream but also become part of the teaching team. It feels incredible to be associated with a brand that has a legacy of 130 years and is regarded as one of the most prestigious culinary schools worldwide. Knowing that Le Cordon Bleu shapes the careers of so many professionals and that I have also played a part in someone’s success and learning is a euphoric feeling!
Can you throw light on how Le Cordon Bleu prepares students for success in today’s dynamic culinary landscape?
Le Cordon Bleu provides an excellent grounding in the culinary arts, taking students from the basics all the way to advanced techniques. We teach the classic French way to cook whilst incorporating modern innovative technologies, ingredients, and methods. The knowledge and skills gained with a Le Cordon Bleu Diploma can be applied to any cuisine, and our qualifications are recognised around the world. With over 20,000 students each year, the experience is not just about learning how to cook but also about becoming part of a global alumni network that includes some of the industry’s most successful and influential figures.
Tell us about your experience with the Indian F&B scene during your recent multi-city tour.
My recent tour in India was an eye-opening experience that allowed me to delve into the rich and diverse culinary landscape of the country. I had the opportunity to explore regional cuisines and observe the unique flavours, techniques, and traditions that define Indian cuisine. The Indian food industry is a vibrant and dynamic space, with a deep respect for tradition alongside a willingness to innovate. The insights gained from this tour will undoubtedly enhance my understanding of the culinary backgrounds of our Indian students at Le Cordon Bleu. I was especially impressed by how Le Cordon Bleu graduates are leading the way in creating new, modern versions of traditional Indian dishes. It was also a proud moment to see some of our alumni making their mark as judges on platforms like MasterChef India, influencing the next generation of culinary talent. Overall, it was a privilege to witness firsthand the creativity and passion driving the Indian F&B scene.
What are the opportunities available for Indian students at Le Cordon Bleu campuses?
The opportunities are endless! We offer a wide range of programmes and courses across our locations, from classic French to plant-based and global cuisines. Besides the first-class training, Le Cordon Bleu institutes offer an extremely diverse environment. So Indian students would be learning alongside students from every corner of the world, from a diverse range of backgrounds.
And of course, speaking for the London campus, students are based in a city with some of the most amazing restaurants in the world, right at their fingertips!
Post-COVID, attrition is becoming a major challenge in the hospitality industry. Hospitality institutes are also facing a problem attracting students. How is LCB dealing with this issue?
There’s no denying that hospitality has struggled in the past few years. However, in the UK, we are beginning to see that start to change for the better. We are cautiously optimistic.
Le Cordon Bleu has been dealing with this by remaining steadfast in the quality of our training and making sure that we adapt to the needs of the industry. This means that on completion of our programmes, graduates are well equipped to meet the expectations of hospitality employers. We also offer a solid network of alumni and industry partners around the globe, so our graduates can be assured that they will always have someone to reach out to when they are looking for advice or opportunities. Le Cordon Bleu continues to innovate and evolve, ensuring that our graduates are prepared to thrive in the ever-changing landscape of the hospitality industry.
