Culinary News from The Culinary Institute of America

Leading Restaurant Businesswoman Speaks to CIA Graduates

Cheryl Henry of Ruth’s Hospitality Group Delivers Commencement Keynote

Hyde Park, NY – Cheryl Henry, president and chief operating officer of Ruth’s Hospitality Group, Inc., spoke to graduates of The Culinary Institute of America during commencement ceremonies at the college’s New York campus on September 29. Ruth’s Hospitality Group owns restaurant brands Ruth’s Chris Steak House, Mitchell’s Fish Market, Mitchell’s Steakhouse, Columbus Fish Market, and Cameron’s Steakhouse.

Ms. Henry leads the company’s operations, human resources, information technology, real estate and development, and brand marketing departments. She previously served as the group’s senior vice president, chief brand officer, and chief business development officer.

Before joining the restaurant world, she was chief of staff for the mayor of Orlando, FL, and was a vice president for the public relations and marketing communications firm, Curley & Pynn.

Ms. Henry was featured in the Forbes article “An Amazing Lesson in Women’s Entrepreneurship: Ruth’s Chris Steak House.” In 2008, she was named to the Orlando Business Journal’s list of Women Who Mean Business Up-and-Comers.

The entire CIA graduation ceremony, including Ms. Henry’s address to 54 recipients of CIA associate degrees in culinary arts and baking and pastry arts, can be seen online.

Photo Caption and Hi-Res Image:

Ruth’s Hospitality Group President and COO Cheryl Henry addresses graduates of The Culinary Institute of America at the college’s New York campus on September 29, 2017. (Photo credit: CIA/Phil Mansfield)
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Media Contact:

Jeff Levine
Communications Writer

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 bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with 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 nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.

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