Brendan R. Walsh '80, CIA Dean—Culinary Arts

Faculty Bio: Brendan R. Walsh ’80

Educational Administration
Dean—School of Culinary Arts

AOS, CIA, Hyde Park, NY.

Professional Experience:
Lecturing Instructor in Culinary Arts, CIA. Executive Chef/Owner, Elms Restaurant & Tavern, Ridgefield, CT; North Street Grill, Great Neck, NY; The Coyote Grill, Island Park, NY. Founder and President, Chef Brendan Walsh Services/FWF Consulting, Ridgefield. Lead Chef, Connecticut Farmland Trust, Hartford, CT. Director of Operations and Executive Chef, 661 North Corporation, Island Park. Chef Spokesman, Scotch Whiskey Association: 20 City Promotional Tour. Director of Culinary Operations and Executive Chef, Sign of the Dove Corporation, NYC. Executive Chef, Arizona 206, NYC; Water’s Edge, Long Island City, NY. Sous Chef, Stars, San Francisco, CA. Chef, Gotham Bar & Grill, NYC. Executive Chef, Ancient Mariner, Fort Lauderdale, FL; Lake Placid, NY; and Ridgefield.

Who’s Who of Food and Beverage in America Award, James Beard Foundation. The Culinary Institute of America Ambassador Award.

James Beard Foundation.

Contact Us

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