Neil Armstrong is Chef de Cuisine, Business Development Manager at Le Cordon Bleu,
London, UK.
His love of cooking was nurtured from a young age when he was encouraged to cook in his family kitchen on the West coast of Scotland. He studied modern European languages, developing a keen interest in food culture and travel and ultimately graduating with a Masters degree in French from St Andrew's University and a Culinary Diploma from Leiths School of Food & Wine.
Neil's formative restaurant training took place in South West France under Chef Thierry Marx at the double Michelin starred Chateau Cordeillan Bages and with Meilleur Ouvrier de France Chef Frank Ferrigutti at the Michelin starred Le Chapon Fin.
In 2003 Neil returned to London to join the teaching staff of Leiths School of Food & Wine where he became a senior teacher and lecturer and graduated from University of Greenwich with a Post Graduate Certificate in Education.
Neil went on to develop his freelance career, founding his food consultancy Cuisto Limited and cooking internationally with private clients particularly in Andalucía in Southern Spain and in Milan, Italy.
Neil is a member of the Craft Guild of Chefs, Professional Contractors Group and Institute of Leadership and Management.
