Hyde Park, NY – The Culinary Institute of America named three new trustees to its board during its annual meeting earlier this month.
Joyce F. Brown, PhD, is president of Fashion Institute of Technology (FIT), a college of the State University of New York (SUNY). A commitment to strategic planning and community engagement has been the hallmark of her 21-year presidency. As a result, this has led to enhanced faculty ranks, increased technology, an expanded curriculum, a focus on innovation for the creative industries, and a renovated physical plant as well as groundbreaking initiatives in sustainability and diversity. Prior to FIT, she held a number of senior positions at the City University of New York, including acting president of Bernard Baruch College and vice chancellor of the university. Dr. Brown is a board member of the Ralph Lauren Corporation, New York Economic Club and The Climate Group.
Marc Hoffman CIA ’77 is executive vice president and chief operating officer of Sunstone Hotel Investors, Inc. where he oversees all hotel operations and asset management and capital investments, among other responsibilities. Prior to Sunstone, he had a long tenure at Marriott International, Inc. that included serving as general manager of The Ritz-Carlton Palm Beach, which received the coveted Mobil Travel Guide five-star rating under his leadership. He is a member of the CIA’s Society of Fellows, and trustee of Glenwood House of Laguna Beach.
Regynald Washington is president of Paradies Lagardère Travel Retail Dining Division. Prior to Paradies Lagardère acquisition of Hojeij Branded Foods, Regynald was a Morgan Stanley Private Equity portfolio CEO, member of MSPE/HBF board and equity partner. He was honored with the 2019 GRACE Lifetime Achievement Award and was recently named the 2019 Gold Plate Award recipient by the International Foodservice Manufacturers Association (IFMA). His career includes serving as vice president of Worldwide Food and Beverage operations at Walt Disney Parks and Resorts, as well as being an elected officer and board member of the National Restaurant Association, where he served as chairman of the board for 2003–2004 administrative term. He also currently sits on the board of directors of the Chicago Sinfonietta.
“I am honored to welcome Joyce, Marc, and Regynald to our board of trustees,” said CIA President Dr. Tim Ryan said. “Each brings unique insights and skills that will help us continue to drive forward the CIA’s mission, and reinforce our position as the world’s premier culinary college for years to come.”
The CIA Board of Trustees consists of 25 highly respected leaders in the foodservice industry and business world. They provide expert governance and guidance for the not-for-profit college and are not compensated for their services.
Photo Captions and Hi-Res Images:
Top Photo: Regynald Washington, president of Paradies Lagardère Travel Retail Dining Division and former chairman of the National Restaurant Association, joined the Board of Trustees of The Culinary Institute of America in October 2019. (Photo courtesy Paradies Lagardère)
View hi-res image >
Photo 2: Dr. Joyce Brown, president of the Fashion Institute of Technology in New York City, joined the Board of Trustees of The Culinary Institute of America in October 2019. (Photo courtesy Fashion Institute of Technology)
View hi-res image >
Photo 3: CIA alumnus Marc Hoffman ’77, executive vice president and chief operating officer of Sunstone Hotel Investors, joined the Board of Trustees of The Culinary Institute of America in October 2019. In September 2018, he delivered the commencement address to the college’s graduates. (Photo credit: CIA/Phil Mansfield)
View hi-res image >
About The Culinary Institute of America:
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 master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, 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 more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
# # #