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

Brandon Rice, CIA culinary arts alumni and Chef at Rich Table, San Francisco, CA.

Alumni Bio: Brandon Rice '07

Culinary Arts
Chef, Rich Table, San Francisco, CA

When Brandon Rice’s mother took over his grandfather’s flower shop in Roanoke, VA seven-year-old Brandon began cooking for his family. This unexpected turn of events started him down a path that would turn into a career. Brandon loved preparing food for his family and found it very rewarding.

At 13, after borrowing a golf cart without permission and then crashing it, he needed to work off the cost of his mistake. His parents had him take a job cooking at the nursing home his father owned. The punishment turned into a pleasure, which carried Rice on to a fine-dining restaurant in Roanoke before he took off for The Culinary Institute of America in Hyde Park, New York.

After an externship at Daniel in New York City and another at high-volume, Toppers on Nantucket, MA, Rice graduated and moved to Boston to work with mentor Ken Oringer at Clio. After rising to the position of sous chef, Rice took his talents to Europe, staging at Quique Dacosta in Alicante, Spain and Noma in Copenhagen, Denmark. Returning stateside to Clio, he spent two more years under the wing of his mentor. Then, like many Oringer protégés, Rice moved to San Francisco, working for Daniel Patterson at Coi, before finding a home with Rising Stars alumni Evan and Sarah Rich at Rich Table. There he’s combining his varied influences and cooking as if the guest are all family.

Brandon Rice was selected as one of the 2016 San Francisco Rising Stars by at their annual Gala in June 2016. The awards celebrate the new wave, the avant-garde, and the best and brightest of young chefs.

Contact Us

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