• CIA Alumni Bios - Students Wearing PPE
  • Meet the CIA’s Alumni

    Earn a degree from The Culinary Institute of America and you’ll join a global network of more than 50,000 alumni. That means you’ll have thousands of top professional connections on the day you graduate! Get to know some of our alumni stories below and learn how the CIA positioned them for career success.

    For more CIA alumni profiles, visit the CIA’s Culinary School Blog.

  • Food Business

  • Andrea Cuellar CIA culinary arts management degree alumni SM.jpg
    Regional Executive Chef-West Region, Chartwells School Dining Services K12
    “My CIA experience helped open my eyes to the bigger world of the food industry. Not only did I learn so much about food and different cuisines, but got a well-rounded education about the industry from different perspectives.”
    Chieyen Meachem - CIA management student
    Food and Beverage Manager, Operations Support Resources, Marriott International
    “Every single day I use what I learned at the CIA...I’ve been able to use all of that knowledge in my jobs.”
    Charlie Palmer, CIA culinary arts alumni, chef, restaurateur & founder of The Charlie Palmer Group.
    Restaurateur/Founder, The Charlie Palmer Group
    “The CIA has always been on the forefront of everything to do with food.”
    Brandon Walker - thumbnail photo
    Chef/Owner, Essie’s Restaurant
    “The CIA exposes you to what’s trending right now. ”
  • Food Entrepreneur

  • Roy Choi, CIA culinary arts alumni, is co-owner of Kogi Korean BBQ-To-Go.
    Chef/Restaurateur/Author
    “You have legends here. What I love about the CIA is that the professors that have been teaching here 25, 30 years...they evolve with the times.”
    Steve Ells, CIA culinary arts alumni, is founder of Chipotle Mexican Grill.
    Founder and Executive Chairman of Chipotle Mexican Grill and Pizzeria Locale
    “My time at the CIA provided a great foundation and taught me many lessons that are still valuable today”
    Carolina Gomez, CIA culinary arts alumni, is co-owner, Three Little Pigs Charcuterie & Salumi.
    Chef and Consultant, Dreaming Out Loud, Inc.
    “The CIA gave me the knowledge and the tools to be able to run my own business.”
  • Food Media

  • Kersti Bowser, CIA culinary arts alumni, is owner of Gourmet Butterfly Media & Special Events
    Owner, Gourmet Butterfly Media & Special Events
    “There is a clear difference in students who come out of the CIA versus other schools.”
    Jesse Szewczyk - image of CIA graduate
    Food Writer, The Kitchn
    “As a food writer, I think it’s important to have a background rooted in kitchens...the CIA helped me understand the restaurant industry and connect to chefs in a way that is genuine and valuable.”
  • Food and Beverage Management

  • Christine Langelier, CIA management culinary arts alumna
    Service Director, Eleven Madison Park
    “The only choice for me was The Culinary Institute of America.”
    Tasha Mabin, CIA culinary arts alumni, is assistant manager at The Compass Group.
    Catering Director, The Compass Group USA
    “I fell in love day one. Everyone who goes to the school has one common goal and passion, and you’re learning from the best.”
  • Research and Development

  • James Bickmore-Hutt-th
    Culinary R&D Manager Corporate Chef, Dole
    “The scientific process that you learn in this degree is second to none. You get very well prepared in the program here.”
    Evan Bollers , CIA Bachelor's in Culinary Science alumni, is R&D Chef at Custom Foods of America.
    Research Development Project Manager, Custom Foods of America
    “There’s a certain fraternal love that was developed between all of us and our teachers, especially in the Culinary Science Department, that I’ll never forget. It motivated me to work harder and do things I didn’t think I could do.”
  • Sommelier

  • Carlton McCoy, CIA culinary arts alumni, is master sommelier at The Little Nell.
    President and CEO, Heitz Cellar; Master Sommelier
    “The wine class with Steven Kolpan was a revelation to me. It opened my eyes to a completely new world.”
    Andrea Morris, CIA culinary arts bachelor's degree wine alumna & Beverage Director, Nix Restaurant.
    Beverage Director, Nix Restaurant
    “At the CIA there are so many cool clubs and experiences you can take advantage of.”
    Gretchen Thomas, CIA culinary arts alumni, is Wine and Spirit Director, Barteca Restaurant Group
    Vice President of Beverages, Del Frisco's Restaurant Group
    “I would not have been introduced to wine if it wasn’t for the CIA. While you’re at the CIA, every door in the restaurant business is opened up to you.”
  • Executive Chef

  • Llewellyn Correia, CIA culinary arts alumni, is executive chef at Wegman’s Food Markets.
    Regional Executive Chef, Wegman’s Food Markets
    “The CIA gave me the foundation I needed to be successful in my career and it’s the best of the culinary schools. A degree from the CIA will take you wherever you want to go.”
    Michael Ferraro, CIA culinary arts alumni, is executive chef at Delicatessen and MacBar.
    Executive Chef, Delicatessen and MacBar
    “The CIA gives you the basic skills that you need to build a career. When you bring those skills to the kitchen, when you bring that passion and discipline, you’re definitely one step above the rest.”
    Michael Henville, CIA culinary arts alumni, is executive chef at Oualie Beach Resort.
    Executive Chef, Oualie Beach Resort
    “The CIA really gave me a great all-around education—all those little things community colleges and regional cooking schools just don’t provide to their students. The CIA offers that and more.”
    Deuki Hong CIA culinary arts alumni and executive chef at Kang Ho Dong Baekjong, New York, NY.
    Executive Chef/Owner Sunday Bird
    “No other school does it better than the CIA.”
  • Baking and Pastry Chef

  • Sarah Baldwin, CIA baking and pastry arts alumni. Photo taken at Ron Ben-Israel Cakes, New York, NY.
    Creative Director, Ron Ben-Israel Cakes
    “My best memory at the CIA was coming back after my internship and feeling like I finally had a sense of focus about where I wanted my career to go. I’m currently working at my dream job.”
    Duff Goldman, CIA baking and pastry alumni, host of Food Network shows Ace of Cakes & Sugar High.
    Owner of Charm City Cakes
    “Going to the CIA is like having a passport to the entire world. You can go anywhere. I can’t recommend the CIA highly enough. The chefs you’ll be learning from are some of the best in the world…it’s the best school in the world.”
    Kamal Grant, CIA baking and pastry alumni, is chef/owner of Sublime Doughnuts.
    Chef/Owner Sublime Doughnuts
    “If you want to be a chef you should go learn from great chefs at the world’s premier culinary college. I was able to use my GI Bill and the Navy College Fund for tuition.”
    Brittany Harris, CIA baking and pastry arts alumni, chef-owner
    Owner/Chef, A Sweet Affair
    “CIA made me believe in myself more, that I could do any task handed to me.”
  • Educator

  • Bruce Davis, CIA Culinary Arts alumni, now Instructor, Production & Services Dept Chair at CAT-N
    Culinary Arts Instructor, Production & Services Department Chair, Center for Applied Technology North (CAT-N)
    “The CIA is the best culinary school in the world with the best facilities and the most talented instructional staff.”
    Tim Michitsch, CIA culinary arts alumni & Chef-Instructor, Lorian County Joint Vocational School, OH
    Chef-Instructor, Lorian County Joint Vocational School, OH
    “A degree from the CIA will take you as far as you want to go. The education was outstanding right from the beginning...totally hands-on, which was perfect.”
  • TV Chef

  • Anne Burrell, CIA culinary arts alumna, chef, and television host
    Chef and Television Host
    “I loved every minute of being a student at the CIA.”
    Maneet Chauhan, CIA baking and pastry arts alumni, is executive chef at Vermillion.
    Partner and President, Morph Hospitality Group
    “I received so much support from the faculty. I had an amazing time at the CIA. The CIA was and still is my Disneyland.”
    profile_zakarian_sm
    Chef, Restaurateur, Consultant, Author, Entrepreneur, and TV Personality
    “Going to the CIA is going to be the best decision you’ve ever made. If you haven’t visited the campus yet, you’re in for an amazing treat. It’s truly spectacular. There’s no better place to study food than at The Culinary Institute of America.”
  • Hospitality Management

  • Adam Crocini-th
    Global Head and Vice President of Food & Beverage for the Luxury & Lifestyle Group, Hilton
    “The CIA gave me the foundation and understanding of the business, from the basics to the complex, through both the associate and bachelor’s programs.”
    Brad Nelson
    Vice President, Global Food and Beverage, Marriott International
    “For CIA to have so much focus on food and beverage is one of the critical differentiators separating it from others in hospitality education.”
  • For more CIA alumni, visit CIA’s Culinary School Blog.
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  • Contact Us

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