CORD by Le Cordon Bleu is the institute’s first fine dining restaurant in London, blending tradition with innovation. It delivers refined dining experiences that highlight seasonal produce and celebrate local gastronomy, all crafted with Le Cordon Bleu’s hallmark excellence. Leading the kitchen is Executive Chef Karl O’Dell, whose creative and contemporary style is shaped by experience at Michelin-starred restaurants including Texture and Gordon Ramsay’s Petrus. He works alongside Head Chef Justine Bordet and a talented brigade to perfect every dish to the highest standard.