The Culinary Institute of America

profile_martini

Spotlight On: Hubert J. MartiniCulinary Arts

Assistant Professor—Culinary Arts
CEC, CCE, AAC
Email: h_martin@culinary.edu

Education:
Certificat d'Aptitude Professionnelle de Cuisinier, Lycée Technique Hôtelier de Strasbourg, Strasbourg, France.

Apprenticeship:
Hotel-Restaurant "Pax," Strasbourg.

Professional Background:
Chef-Instructor, Director of the Culinary Program, Kendall College, Evanston, IL. Executive Chef, Executive House Hotel, Chicago. Executive Chef, Assistant Food & Beverage, Alsacienne de Restauration, Strasbourg-Schiltigheim, France. Executive Sous Chef, CIT-Alcatel Restauration, Illkirch-Graffenstaden, France. Chef de Brigade/Sous Chef de Cuisine, Four Seasons Hotel, Montreal, Canada. Chef de Cuisine, Restaurant "Aux Vieux Moulin," Pointe-Claire, Canada. Chef Saucier, Banquet Chef, Sous Chef de Cuisine, Montreal Airport Hilton, Dorval, Canada. Sous Chef de Cuisine, Chef Tournant, Chef Entremetier, Chef Saucier, and Commis de Cuisine in Switzerland, Norway, France, and Germany. Commis de Cuisine, French Embassy, Vienna, Austria.

Awards:
Silver Medal, Société Culianaire Philanthropique Salon of Culinary Art, NYC, 2009. Who's Who, Teacher's Industry, 1998. Who's Who, Lodging Industry, 1994, 1993. Gold medal, Team Vision USA Hot Food Competition, Seoul, South Korea, 1994. Silver medal, ACF-Approved Culinary Food Show, Harvey, IL, 1994. Gold medal, "Chefs in America" competition, Chicago, 1992.

Member:
ACF. American Academy of Chefs. World Association of Cooks Societies.

The Culinary Institute of America

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