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

Spotlight On: Brendan R. Walsh ’80Educational Administration

Dean—Culinary Arts

Email: b_walsh@culinary.edu

Education:
AOS, CIA.

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.

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

Member:
James Beard Foundation.

The Culinary Institute of America

1946 Campus Drive
Hyde Park, NY 12538-1499

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