Dr. Victor Gielisse is vice president of advancement & business
development at The Culinary Institute of America (CIA). Chef Gielisse's
responsibilities include all of the college's alumni relations and
fund-raising initiatives as well as stewarding the CIA's relationship
within the foodservice industry, including business development,
consulting, custom training programs, industry outreach, licensing
programming, and donor support opportunities.
Chef Gielisse is one of 66 Certified Master Chefs (CMC) in the United
States, earning the Crystal Chef Award for the highest score in the CMC
examination. He holds a Bachelor of Science Degree, a Master of
Business Administration (MBA), and a Doctorate in Business
Administration (DBA) from The School of Administration and Management of
California Coast University. He is also a Certified Hospitality
Educator (CHE) with a graduate diploma from the Educational Institute of
the American Hotel & Lodging Association.
Chef Gielisse was born in the Netherlands, where he also apprenticed.
During his career he has worked in Holland, Germany, Switzerland,
Southern Africa, and since 1979, in the United States. Prior to joining
the CIA administration in 1998, he was the chef/owner of the Ivy
Award-winning restaurant Actuelle in Dallas, TX and president of the
consulting firm CFT/Culinary Fast-Trac and Associates Inc. Chef Gielisse
served as the Chairman of the American Culinary Federation (ACF)
Culinary Competition Committee. He is a coach and advisor to ACF
Culinary Team USA; and was a judge of the 2004 and 2008 IKA Culinary
Olympics in Erfurt, Germany.
He is the author of Cuisine Actuelle and In Good Taste, A Contemporary Approach to Cooking, as well as the co-author of the CIA cookbook Modern Batch Cookery
(John Wiley & Sons, 2011). Chef Gielisse was manager of the CIA's
Culinary Team 2000 that won three gold medals and a silver award at
Hotelympia 2000 in England, and five silver medals at the IKA Culinary
Olympics. He was a member of the 1984 U.S. Culinary Olympic Team and the
1986 U.S. National Team that won the first Culinary World Cup. In 1999,
Chef Gielisse was named one of "The 50 New Taste Makers" in the United
States' hospitality industry by Nation's Restaurant News; and named "Best Seafood Chef in America" by Restaurant and Business Magazine.