Reduced Hours and Activities During Late July/August

We love to welcome campus visitors, but before you make your plans, please note that amazing changes are underway at the CIA campuses during the summer and our visiting hours and restaurant hours may be affected.

Please note that classes for degree and certificate program students at all of our U.S. campuses will not be in session from July 27–August 20, 2018. Classes will resume on August 21.


  • The Admissions Office at all three campuses will be open to welcome prospective students and their families.


  • Since many of our restaurants rely on our students for the full CIA dining experience, please refer to for the most up-to-the-minute information.
  • At the New York campus, all restaurants will be closed during this period.
  • At the CIA at Greystone in St. Helena, California, The Bakery Café by illy will be open, but Gatehouse Restaurant will be closed.
  • At the CIA at Copia in Napa, California, The Restaurant at CIA Copia and Contimo Provisions will be open.
  • At the Texas campus, the CIA Live Fire Kitchen will be open Thursday–Sunday, and Nao will be closed.

Shopping, Classes, and More for Enthusiasts

Greystone’s New “Crop-Up” Restaurant

Chef Larry Forgione, Chorizo GougeresA new bachelor’s degree concentration brings students to the Greystone campus to study farm-to-table cuisine with legendary chef Larry Forgione ’74. The home of American Food Studies: Farm-to-Table Cooking is in the heart of the Napa Valley, the epicenter of the farm-to-table movement.

Visitors to Greystone will reap the rewards of the students’ culinary lessons when dining at The Conservatory. This student-led “crop-up” restaurant on campus will be open to the public Friday and Saturday nights, beginning August 2. A multi-course tasting menu will focus on seasonal ingredients grown, harvested, and prepared by the students. The cost per person is $65, and reservations can be made by calling 707-967-2300 or visiting the CIA's restaurant website. 

Farm-to-Table Cooking is a one-semester (15-week) conservatory-style, hands-on concentration for students who want to be part of a community working to create healthy, sustainable, and delicious food systems. They will learn environmental stewardship and food ethics, and put into practice their education regarding these important issues. Chef Forgione, the program’s culinary director and co-founder, is hailed as “the godfather of American cuisine,” credited with changing the way Americans eat today by embracing the virtues of using seasonal, local ingredients.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600