CORD by Le Cordon Bleu is the first fine dining restaurant in London by the famed culinary arts institute. Except it is much more than that - CORD is an all-in-one concept that also incorporates a cafe, cooking school and a culinary event space.

The focus remains on delivering exquisite dining experiences backed by the excellence and savoir faire brought by Le Cordon Bleu techniques, passion for innovation and the desire to celebrate the local gastronomy.

Christophe Marleix is Executive Chef at CORD by Le Cordon Bleu Christophe brings with him a wealth of fine dining experience, including executive head chef roles at The Grill at the Dorchester Hotel, part of Alain Ducasse's Dorchester Collection, and Foile.

Previous roles include Executive Sous Chef at Restaurant La Cour Jardin and Chef de Cuisine at three Michelin-starred Banqueting Plaza Athénée in Paris, Chef de Partie at two Michelin-starred fine dining Restaurant Jean Paul Jeunet in Jura and Commis Chef to Chef De Partie at the two Michelin-starred Restaurant Nicolas le Bec at five star hotel La Cour des Loges in Lyon.

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