Culinary News from The Culinary Institute of America

Chef André Natera to CIA Graduates: Hard Work Will Be the Key to Your Success

San Antonio, TX – André Natera, executive chef of the Fairmont Austin, delivered the commencement address at the Texas campus of The Culinary Institute of America in San Antonio on September 6.

Chef Natera built the hotel’s culinary program and put together its leadership team prior to its opening in 2018. He is responsible for the Fairmont’s five restaurants as well as all hotel food and beverage operations. He was previously executive chef of the Fairmont Dallas, regional executive chef for Omni Hotels, and chef and partner of several restaurants in Dallas’s Highland Park Village.

“Now I realize there are no lucky breaks when it comes to cooking,” Chef Natera told graduates earning associate degrees in Baking & Pastry Arts and Culinary Arts. “Hard work beats luck in this business every time.”

Chef Natera was twice named among the best chefs in DFW by the Dallas Morning News. He is a 2011 inductee into the Epicurean World Master Chefs Society.

The CIA San Antonio offers degrees in both Culinary Arts and Baking & Pastry Arts. Graduates can then transfer to the college’s New York campus to complete bachelor’s degrees in Food Business Management, Culinary Science, Applied Food Studies, or Hospitality Management.


Photo Caption and Hi-Res Image:

Commencement speaker Chef André Natera with CIA San Antonio Managing Director April Goess at graduation ceremonies at The Culinary Institute of America’s Texas campus on September 6, 2019. (Photo credit: Darren Abate/CIA)
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Media Contact:

Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu


About The Culinary Institute of America:

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

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