The Culinary Institute of America

Dominick Cerrone, CIA Associate Professor—Culinary Arts

Spotlight On: Dominick CerroneCulinary Arts

Associate Professor—Culinary Arts

Email: d_cerron@culinary.edu

Education:
AAS, Hudson Valley Community College, Troy, NY.

Apprenticeship:
L'Auberge des Fougeres, Albany, NY.

Professional Background:
Assistant Dean and Director of Culinary Arts, Chef-Instructor, French Culinary Institute, NYC. Chef and Co-owner, Solera Restaurant, NYC. Chef de Cuisine, Le Bernardin, NYC. Executive Sous Chef, Tavern on the Green, NYC. Chef, Vienna Park, NYC. Chef and Partner, Westfall Restaurant, NYC. Pastry Chef, Le Perigord, NYC. Chef de Partie, Polo, NYC. Night and Day Saucier, Le Cirque, NYC. Poissonier, Tournant, and Night Pastry Service, Le Chantilly, NYC.

Member:
Société Culinaire Philanthropique. International Association of Culinary Professionals. James Beard Foundation. Chefs Collaborative. Founding Board Member, Schooling Chefs, Blue Ocean Institute.

The Culinary Institute of America

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Hyde Park, NY 12538-1499

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