Chef Adam Busby is the managing director of CIA’s two Napa Valley-based California campuses. In this role, he is responsible for the day-to-day operations and general oversight of the CIA’s California operations.
Busby first joined CIA in 2000 as a faculty member and became chairman of the faculty, director of the education department, director of continuing education, and director of special culinary projects. He left the college in 2011 to serve as vice president of development for Avenir Culinary Systems in Santa Rosa, CA, only to return in 2013. Busby rejoined as general manager of the college’s St. Helena, CA, campus before taking on his current role in 2025.
Before joining CIA, Busby was owner and executive chef of Cascabel and Star Anise restaurants and executive chef of Bishop’s, all in Vancouver, British Columbia; executive sous chef and sous chef in South Africa; and poissonière and tournant at a pair of Michelin Guide two-star restaurants in France. He also served as director of culinary programs at the Dubrulle International Culinary and Hotel Institute in Vancouver.
A native of Montreal, Busby holds an international bachelor’s degree in Culinary Arts from the University of Kentucky and graduated with honors from Algonquin College of Applied Arts in Ottawa, Ontario. He also studied mathematics and applied sciences at Carleton University in Ottawa and John Abbott College in Sainte-Anne-de-Bellevue, Quebec.
After completing his studies in Canada, he worked in France at several Michelin-starred restaurants. Adam then moved to Johannesburg, South Africa, where he oversaw the kitchens of a five-diamond hotel before returning to Canada. After several years as chef at Bishop’s restaurant, Adam opened his own fine-dining establishments before being hired to direct the culinary programs at the Dubrulle International Culinary and Hotel Institute of Canada.
Busby helps support the partnership between the North American Association of Food Equipment Manufacturers (NAFEM) and CIA, which integrates the food-equipment manufacturing industry with culinary education. In addition to serving as an informal resource, he has written for the NAFEM member newsletter and provides guidance during the annual NAFEM Show.
A Certified Master Chef (CMC) since 2004, one of fewer than 70 CMCs in the country, Busby is also a Certified Hospitality Educator (CHE). He has won gold, silver, and bronze medals at culinary salons around the world and was named one of Vancouver’s “Top 40 Under 40 Business People” by Business in Vancouver magazine.