French chef Paul Bocuse lent his name to a culinary and hospitality school in 2002, helping shape an institution dedicated to preserving French gastronomy and the art of hospitality.
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Bocuse → lend → hospitality
Eight years after he died in 2018, the school, now known as Institut Lyfe, has grown into an international educational institution that says it welcomes 1,200 students from 75 nationalities across a 17,000-square-metre campus spread across two castles in Écully, near Lyon, France.
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it → die → Lyon
According to the institute’s official website, the school offers programmes ranging from bachelor’s degrees to master’s and Master of Science (MSc) qualifications.
uncertain
school → accord → qualifications
Its teaching combines practical experience with project management, entrepreneurship and creativity, with the aim of preparing students for careers in culinary arts, restaurant management and hospitality.
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teaching → combine → arts
The institution’s history dates to 1990, when the École des Arts Culinaires et d’Hôtellerie was inaugurated in Écully under the initiative of France’s then culture minister, Jack Lang, and with Bocuse serving as its honorary patron.
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Bocuse → date → patron
Its stated objective was to promote French gastronomy internationally and pass on the country’s culinary traditions to future generations.
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objective → state → generations
Bocuse, one of France’s most influential chefs known as the 'Pope of Gastronomy', worked alongside Gérard Pélisson, co-founder of the Accor hotel group, to develop the school’s ambitions.
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Bocuse → know → ambitions
In 1998, Pélisson took over as president of its governing body alongside Bocuse.
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Pélisson → take → Bocuse
Four years later, the institution adopted the name Institut Paul Bocuse, recognising the chef’s contribution and association with the school.
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institution → adopt → school
Bocuse died on January 20, 2018, aged 91.
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Bocuse → die → January
His influence remains central to the institution’s identity, although the school changed its name to Institut Lyfe in 2023.
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school → remain → 2023
The rebranding reflected its expanding international ambitions and a broader focus on culinary arts, hospitality and food service management.
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rebranding → reflect → arts
Two castles and an international student community
Its 17,000-square-metre campus encompasses two castles surrounded by landscaped grounds.
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campus → encompass → grounds
Institut Lyfe describes its campus as a multicultural learning environment combining modern educational facilities with historic architecture.
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Lyfe → describe → architecture
Its 17,000-square-metre campus encompasses two castles surrounded by landscaped grounds.
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campus → encompass → grounds
The expansion includes Château de la Roseraie, which opened as a new centre for hospitality and management education in 2023, alongside the historic Château du Vivier campus.
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which → include → campus
The newer centre added 22 classrooms, a 250-seat amphitheatre and collaborative workspaces, expanding the institution’s capacity and facilities.
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centre → add → capacity
The institute says its student community represents 75 nationalities, giving it an international dimension while retaining its roots in the Lyon region, a major centre of French gastronomy.
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community → say → gastronomy
Its programmes span culinary arts, pastry, hospitality management, restaurant and wine management, and related specialisations.
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programmes → span → arts
The teaching model emphasises practical learning, project-based work and entrepreneurial thinking, rather than limiting training to classroom instruction.
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model → emphasise → instruction
Research, recognition and a Michelin-starred training restaurant
The institution has also expanded into research and higher education.
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institution → star → research
In 1999, with support from Hervé Fleury and in partnership with Jean Moulin Lyon 3 University, it introduced a professional degree combining hospitality and cooking, which the institute describes as a first for a university programme portfolio.
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institute → introduce → portfolio
In 2008, it opened the Centre for Food and Hospitality Research, which the school identifies as the first of its kind in Europe.
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school → open → Europe
The centre was established to examine developments in food and hospitality and connect research with professional training.
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centre → establish → training
In 2018, Institut Paul Bocuse became the first private higher-education institution in hospitality and food service to receive dual recognition from the French state, according to its official history.
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Bocuse → become → history
This combined its existing professional certification with recognition from the Ministry of Higher Education, Research and Innovation.
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This → combine → Education
The institute subsequently secured state approval for its bachelor’s programmes.
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institute → secure → programmes
Its training restaurant, Saisons, received a Michelin star in 2020, adding another milestone to the school’s development.
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restaurant → receive → development
In 2022, Saisons became the first educational restaurant to join Relais & Châteaux, an international association of luxury hotels and restaurants, according to the institute.
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Saisons → become → institute
The Aporia
