Caitlin Bolin is a lecturing instructor in Hospitality and Service Management at CIA, where she teaches service and operations while guiding students at the Apple Pie Bakery Café, one of CIA’s flagship teaching restaurants on its New York campus. In this role, she combines classroom instruction with real-world leadership, preparing the next generation of hospitality professionals to master both service and management.
Bolin’s career began in California’s wine country. After earning her associate degree in Culinary Arts at CIA Greystone in St. Helena, CA, she gained experience in several culinary and management roles. For example, at Bardessono Hotel and Spa’s Lucy Restaurant in Yountville, CA, she advanced through positions as assistant food and beverage manager, sous chef, and line cook. She also worked at Bistro Jeanty and Carpe Diem Wine Bar before moving into management at The Restaurant & Tasting Room at Wente Vineyards in Livermore, CA, where she served as general manager, dining room manager, and bar manager.
In 2021, Bolin returned to CIA. While earning her bachelor’s in Food Business Leadership at CIA in New York, she worked as assistant restaurant manager then as café manager. Helping to fuel her passion for sustainability in food and beverage, the Certified Higher Education Professional (CHEP) is pursuing a graduate degree in Food Business at CIA, which she expects to complete in August 2026. Meanwhile, she recently became a Certified Coffee Specialist (CCS) and completed the TIPS New York ATAP On-Premise Alcohol Server Training.
Outside of work, she enjoys spending time with family, including cooking with her son. She also likes crocheting, gardening, and exploring new restaurants, especially those that have craft cocktail menus, and visiting new coffee shops and bakeries.