The Culinary Institute of America

Lynne Gigliotti, CIA Assistant Professor—Culinary Arts

Spotlight On: Lynne Gigliotti ’88Culinary Arts

Assistant Professor—Culinary Arts


AOS, Baking Certificate, CIA. Restaurant School of Philadelphia, PA.

Professional Background:
Cooking Instructor, Cooks Warehouse, Atlanta, GA. Advisory Panel Chef, Whole Foods Market. Chef Consultant, Derek Lawford Pubs, Atlanta. Food Service Consultant, Measured Marketing Mobile Marketing, Atlanta. Chef/Owner, Grappa Restaurant, Atlanta. Owner/Operator, Off-Premise Catering, Gigliotti Culinary Concepts, Ltd. Owner/Operator, Grapevine Café, Atlanta. Tournant, Ritz-Carlton, Buckhead, Atlanta. Poissonier, Jean-Louis at The Watergate Hotel, Washington, DC. Executive Chef, Carolinas Catering; Gordon Keith Wagner Catering; Philadelphia. Lunch Chef, Restaurant La Terrasse; Philadelphia. Sous Chef, 20th Street Café.

Ford Tea Company Award for Scholastic Achievement; Schieffelin Award for Outstanding Participation in Wine and Spirits.

Mediterranean Cooking at Home with The Culinary Institute of America.

The Culinary Institute of America

1946 Campus Drive
Hyde Park, NY 12538-1499


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