The Culinary Institute of America

Anthony Bourdain, CIA culinary arts alumni, is chef-at-large at Les Halles, Host No Reservations.

Spotlight On: Anthony BourdainAssociate Degree in Culinary Arts

Chef-at-Large Les Halles, Host No Reservations
Class of 1978

Anthony Bourdain is the chef-at-large at New York City’s Les Halles, a lively Parisian-style brasserie serving the everyday cuisine of France.

Chef Bourdain began his culinary career with a summer job as a dishwasher in Provincetown, MA while attending Vassar College. By the end of the summer, he had been reassigned to a cooking station and realized he would need more refined skills to keep up with the other cooks. He subsequently enrolled at The Culinary Institute of America and graduated in 1978. Since then, he has spent more than two decades working in professional kitchens, including the Rainbow Room, The Supper Club, and Coco Pazzo Teatro. His best-selling memoir, Kitchen Confidential: Adventures in the Culinary Underbelly, stemmed from an article he’d written for New Yorker magazine about life behind the scenes in restaurant kitchens.

In late 2000, Chef Bourdain set out to eat his way across the globe, looking for “kicks, thrills, and epiphanies” and “the perfect meal.” The book, A Cook’s Tour and its companion Food Network series chronicle his adventures and misadventures on that voyage.

Chef Bourdain returned to the CIA campus in May 2001 to tape a segment for “A Cook’s Tour” show that featured the places that shaped his career. Chef Bourdain is also the author of two satirical thrillers, Bone in the Throat and Gone Bamboo, as well as Typhoid Mary: An Urban Historical, a book that offers a view of kitchen life a century ago.

Anthony Bourdain is currently staring in Anthony Bourdain: No Reservations on the Travel Channel.
  Anthony Bourdain, CIA Alumni

Photo Caption: Anthony Bourdain visits the CIA campus to film for his TV show “No Reservations”. Pictured above Tony signs books following a Q&A session in Ecolab theatre.

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