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

Adam Busby, General Manager—CIA at Greystone, CA

Faculty Bio: Adam Busby

Educational Administration
General Manager—Greystone
Education and Credentials: CMC, CHE

Canadian Interprovincial Seal Diploma and Journeyman Certification, Algonquin College of Applied Arts, Ottawa, Canada. Wine and Spirit Education Certified—Foundation, Wine & Spirit Education Trust.

Professional Experience:
Director, Special Culinary Projects, Department of Education; Chairman of Faculty; Instructor, CIA at Greystone. Vice President, Culinary Development, Avenir Culinary Systems, Inc., Santa Rosa, CA. Culinary Program Director, Dubrulle International Culinary and Hotel Institute, Vancouver, Canada. Owner, Executive Chef, Cascabel; Star Anise Restaurant, Vancouver. Executive Chef, Bishop’s, Vancouver. Executive Sous Chef, Sandton Sun Hotel, Johannesburg, South Africa. Sous Chef, Maxim’s Restaurant, Meyerton, South Africa. Poissonière, Restaurant Jacques Cagna, Paris, France. Tournant, Restaurant des Gourmets, Dijon, France.

First Place, “Preserving Artisan Flavor,” peer-reviewed research paper competition, Research Chefs Association. Top 40-Under-40 Business People, Business in Vancouver. Gold, silver, and bronze medals at culinary salons around the world.

Contact Us

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