Brandi Renee Burgess is an assistant professor of Hospitality and Service Management at CIA New York. She teaches Wine and Beverage Studies, Service and Beverage Management, and dining room instruction in The Bocuse Restaurant, where the classroom functions as both a professional restaurant environment and a hands-on lab.
A proud CIA alum, Burgess earned her associate degree in Baking and Pastry Arts in 2013. Returning to CIA as an educator was a purposeful full-circle moment. Her own student experience shaped the way she understands confidence, belonging, and opportunity in hospitality, and it continues to inform the way she teaches. In the classroom and dining room, she works to help students see both the discipline and the possibility within the industry, especially as they begin to define the kind of professionals and leaders they want to become.
Before joining the faculty, Burgess built a career in food and beverage operations, training, and fine-dining leadership. Her experience includes roles with JF Restaurants in New York City, North Fork Table & Inn in Southold, NY, Marriott International in partnership with Mina Group in San Jose, CA, ThinkFoodGroup by José Andrés in Washington, DC, and Restaurant Eve in Old Town Alexandria, VA.
Her teaching is grounded in technical skill, thoughtful service, mentorship, and care. She is especially committed to representation in hospitality education and to preparing students to lead with knowledge, professionalism, presence, and purpose.
Q&A with Assistant Professor Burgess
What year did you graduate from CIA and what was your degree?
I graduated from the Culinary Institute of America with an associate’s degree in baking and pastry arts in 2013. I’ve since revived my academic pursuits and am in the process of achieving my bachelor’s in food business leadership.
What led you to come back and teach here at CIA?
My return to CIA as an educator was sparked by my longing to see more representation, a yearning that was born from my own experiences as a student. I am fervent about instilling in students the belief that they belong in this industry, particularly in the realm of fine dining, where the presence of minorities in leadership roles are a rarity. I am committed to being a living example that leadership, emotional intelligence, excellence, and success are conceivable and within reach, even in spaces where our presence is scarce.