The Culinary Institute of America's six award-winning restaurants offer extraordinary cuisines in a variety of settings. Although securing reservations on a Friday or Saturday can require advance planning, same-day reservations are often readily available for lunch and dinner on weekdays.
Please note: The Wine Spectator Greystone restaurant is located in St. Helena, CA; all other restaurants are located in Hyde Park, NY.
For Reservations:
Hyde Park, NY restaurants:
Call 845-471-6608 or reserve online
Wine Spectator Greystone restaurant (St. Helena, CA): Call 707-967-1010
CHEF INSTRUCTOR FOR DINNER
Phillip A. Crispo, PCIII/C.E.C., C.H.E.
Assistant Professor in Culinary Arts
Phil Crispo is an assistant professor in culinary arts at The Culinary Institute of America (CIA) and executive chef in the kitchen of The Escoffier Restaurant, one of five award-winning student-staffed restaurants at the CIA. In his sophomore-level Advanced Restaurant Cookery class, Chef Crispo's students perfect the cooking techniques, ingredients, and spices unique to both modern and classical French cuisine.
Since joining the CIA faculty in 2005, Chef Crispo has also been teaching industry professionals and food enthusiasts through the college's Continuing Education Department. He came to the CIA from Scotland, where he was executive chef with Drew Norloch, Ltd. at the Royal Botanic Gardens in Edinburgh. He was executive chef, manager, and head chef for the Huntingtower Hotel Co. Ltd. at Crispo's Dunkeld-Spittal Glenshee Hotel in Perthshire. He was also head chef at the Birnam Institute in Dunkeld and sous chef at the Royal Dunkeld Hotel in Perthshire. In the United States, Chef Crispo has worked as regional executive chef with Compass Group USA and chef de partie at Harry Cipriani's restaurant in New York City.
A Certified Hospitality Educator (C.H.E), Phil Crispo has earned dual certification from the CIA and the American Culinary Federation as a ProChef Level III (PCIII) and Certified Executive Chef (C.E.C.). He holds an Advanced Culinary Diploma from the Craft Guild of Chefs in London, England and a certification in pātisserie and baking from Perth Technical College in Perth, Scotland. He earned the Compass Group Award for Culinary Excellence in 1999 and a Gold Medal at the International Salon Culinaire in London in 1998.
Chef Crispo is a member of Slow Food International.
