The Culinary Institute of America


Spotlight On: Anita Olivarez EisenhauerCulinary Arts

Professor—Culinary Arts


BS, Empire State College, Saratoga Springs, NY. Madeleine Kamman School for American Chefs, St. Helena, CA. University of Nebraska, Lincoln, NE. Trenton State College, New Jersey.

Le Cirque, NYC.

Professional Background:
Executive Chef, Eight Mile Creek, NYC. Chef Consultant, Prune, NYC. Development and Consulting Chef, The Gap, Inc., NYC. Sous Chef, Savoy, NYC, Training and Opening Team Member, Blue Door Restaurant, Delano Hotel, South Beach, FL. Independent and Private Caterer. Caterer, for NYC companies such as Restaurant Associates at Carnegie Hall, The Metropolitan Museum of Art, the Metropolitan Opera, Serena Bass, Great Performances, and New York Parties. Special Location Chef, Industria Produzioni, Pantelleria, Italy. Tournant, "44" at the Royalton, NYC.

Grand Prize of 15-day tour of Chile, Best Recipe Northeast U.S, Chilean Fresh Fruit Association, 1998.

Slow Food U.S., Women Chefs and Restaurateurs, Chefs Collaborative.

The Culinary Institute of America

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Hyde Park, NY 12538-1499