The Culinary Institute of America

Michael Pardus, CIA Professor—Culinary Arts

Spotlight On: Michael Pardus '81Culinary Arts

Professor—Culinary Arts

Email: m_pardus@culinary.edu
Education:
BS summa cum laude, Johnson and Wales University, Providence, RI; AOS with honors, CIA.
 
Professional Background:
Executive Chef, The Swiss Hotel, Sonoma, CA. Freelance Chef, Napa Valley, CA. Sous Chef, Mustard's Grill, Yountville, CA; The Country Inn at Princeton, Princeton, MA. Saucier, Miramonte Restaurant, St. Helena, CA; Las Colinas Sports Club, Dallas. Chef, Arturo's Ristorante, Worcester, MA.
 
Awards:
Outstanding Community Service Award, New Paltz Health Food Initiative, Ulster County YMCA, 2006. East Coast regional winner, Maple Leaf Farms Duckling Recipe Contest, 1999.

The Culinary Institute of America

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