Chef Michael Rollinson is a lecturing instructor of Culinary Arts at CIA in Hyde Park, NY. Among the classes he teaches is High Volume Production.
Before joining CIA in 2024, Rollinson built a high-volume, fine-dining résumé across Four Seasons properties and independent restaurants, serving as executive chef at Four Seasons Hotel Chicago; executive sous chef, restaurant chef, and sous chef at Four Seasons Resort and Residences Jackson Hole; chef de partie and station cook at Four Seasons Resort Palm Beach; and sous chef at Pangea Bistro in Wellington, FL.
Rollinson’s path to the kitchen began in his grandparents’ home. Although his grandmother was the everyday cook—protective of her stove and food—it was his grandfather who invited him into the process. From picking apples in the yard to rolling dough for pies, he was the spark that made cooking feel creative and communal for Rollinson. By age 12, he knew he wanted to become a chef. He earned his associate degree in Culinary Arts from CIA in 2008.
Away from the classroom and kitchen, Rollinson is a mountain person—Jackson Hole, WY, is his favorite destination. He follows football, plays baseball and golf, and enjoys spending his days off hiking in the Hudson Valley with his wife and dog.