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, Author, and Host of Anthony Bourdain: Parts Unknown
Class of 1978

Anthony Bourdain is an author, television personality, and the chef-at-large at New York City’s Les Halles restaurant, 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 enrolled at The Culinary Institute of America. 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.

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 The Nasty Bits, Bone in the Throat, Gone Bamboo, and Typhoid Mary: An Urban Historical, a book that offers a view of kitchen life a century ago. He co-authored Anthony Bourdain’s Les Halles Cookbook with the restaurant’s proprietor, Phillipe Lajaunie, plus Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook, a sequel to Kitchen Confidential, and No Reservations: Around the World on an Empty Stomach, a companion book to the television series that aired for nine seasons on the Travel Channel. In 2012, he and Joel Rose co-wrote the original graphic novel Get Jiro! for DC Comic/Vertigo, with art by Langdon Foss. Bourdain is in the process of writing his first cookbook in ten years entitled Appetites, which will release in fall 2016.

Chef Bourdain’s articles and essays have appeared in The New York Times, The New Yorker, The Los Angeles Times, The Times of London, The Observer, Gourmet, Maxim, Food Arts, The Independent, and Town & Country. His popular blog on Tumblr detail his adventures and opinions.

The Travel Channel aired two season’s of Chef Bourdain’s show The Layover. His new show, Anthony Bourdain: Parts Unknown airs on the CNN Network. The series received the 2014 Peabody Award for expanding viewer’s palates and horizons in equal measure, and the Voices of Courage and Conscience award from the U.S. Muslim Public Affairs Council for the Israel/Gaza episode. Chef Bourdain has been a judge on Top Chef and serves as a consultant and writer for the HBO series, Treme.

Chef Bourdain is the executive producer for the PBS series Mind of a Chef. The program follows chefs as they visit inspirational destinations around the world and culinary icons that have shaped their careers. Season one, featured David Chang; season two, featured Sean Brock followed by April Bloomfield; season three, followed Ed Lee and Magnus Nilsson, and season four features Gabrielle Hamilton and David Kinch. Mind of a Chef received the 2015 James Beard Award for best television program on location and a 2014 Emmy award for Outstanding Culinary Program.

Ecco Press, a division of HarperCollins, announced in September 2011 that Chef Bourdain would have his own publishing line. The first book, L.A. Son: My Life, My City, My Food by Roy Choi ’98, was release in 2013. The second book, Eating Viet Nam: Dispatches from a Blue Plastic Table by Graham Holliday, released in February 2015.

Never one to sit still, Chef Bourdain is working on a sequel to his Get Jiro! graphic novel, a documentary about California cuisine legend Jeremiah Tower, and a memoir through his Ecco imprint from famed Hollywood manager Shep Gordon. He and business partner Stephan Werthen are currently developing a large-scale food hall in New York City that will consist of 100 retail and wholesale food vendors on the main concourse and mezzanine of Pier 57, at 15th Street, one of the largest shipping piers on the Hudson. The space, set to open in 2017 and aptly named Bourdain Market, will be divide into three sections: Asian stalls, a geographical spotlight area that will change every three to four months, and international/domestic vendors offering gourmet street food. "Think of an Asian night market," Bourdain says. "Eating and drinking at midnight. The beating heart and soul of the project will be a Singapore-style hawker market, with communal eating spaces surrounded by small stands selling street foods from around the world." Bourdain and Werther have hired Roman & Williams to design and oversee the $60 million installation.

  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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