Kelly McIntyre ’13 is a lecturing instructor of Hospitality and Service Management at CIA in Hyde Park, NY, where she brings more than a decade in hospitality and culinary management experience. She teaches front-of-house operations in the American Bounty Restaurant, CIA’s student-run farm-to-table venue.
Previously, as restaurant manager, she led operations across CIA’s five student-run restaurants on the New York campus. This included overseeing a team of sous chefs, dining room managers, bartenders, and supplemental staff and coordinating the scheduling and development of several hundred Earn & Learn students. She recruited, trained, and managed restaurant staff, fostering a culture of growth and accountability. Her efforts, including integrating systems at the point-of-sale and for inventory management, helped to enhance the campus restaurants’ transparency and efficiency.
McIntyre’s journey at CIA began in 2010 as back-of-house manager in training. She returned in 2016 as a lead bartender, crafting innovative drinks, mentoring students in beverage creation, and optimizing bar operations through inventory systems and waste-reduction strategies. She became assistant dining room restaurant manager in 2021 and was promoted to restaurant manager in 2022. She became an instructor in 2025.
Before joining CIA, McIntyre held hospitality, culinary, and event-management roles at several Hudson Valley, NY, establishments. Her early career as a private-events chef showcased her ability to execute high-end, off-premises events with precision.
McIntyre, who earned both her associate and bachelor’s degrees in Culinary Arts from CIA, has earned her multiple accolades, including the CIA Service and Hospitality Award.