Michiel Bakker is the sixth president of the Culinary Institute of America (CIA), bringing more than three decades of global leadership and expertise in the food, hospitality, and services industry to the role. His career is marked by a commitment to hospitality, food and beverage, innovation, sustainability, and food systems leadership.
Bakker’s transformative impact at Google was most evident during his tenure as director of Google’s Food at Work program, where he spearheaded a comprehensive transformation of Google’s food program. Under his leadership, the program evolved into a holistic, purpose-driven initiative centered on the power of food to bring people together, fostering joy, health, and well-being. He championed sustainability initiatives, including Google’s global food loss and waste commitment and the reduction of single-use plastics, setting new standards for corporate dining.
Subsequently, as the head of Google’s Global Workplace Programs, Bakker expanded his influence by overseeing a wide range of services and programs that touched the lives of more than 250,000 individuals worldwide. His leadership extended to events, health and performance initiatives, transportation, and sustainability for Google’s built environment, and shaping Google’s strategy for the future of workplace experience.
Before joining Google, Bakker spent 17 years at Starwood Hotels & Resorts Worldwide, Inc., where he held various key roles in hotel and global food and beverage operations. His contributions spanned catering, partnerships, hotel food and beverage development and openings, food experience design, and operations. His work during this time laid the foundation for innovative food and beverage experiences in the hospitality industry.
Bakker’s connection to the Culinary Institute of America predates his presidency. He served on advisory councils for the college’s Sustainable Food Systems master’s degree program and its Menus of Change® initiative. Under Michiel’s leadership, Google became the first major foodservice operation to have its team undergo the CIA’s ProChef® Plant-Forward Kitchen training and certification program, demonstrating his commitment to advancing culinary education.
He holds a Master of Hospitality Administration degree from the University of Nevada, Las Vegas, an MBA from the University of Bradford in the United Kingdom, and a bachelor’s degree in Hotel Administration from the Hotel Management School Maastricht in the Netherlands. Additionally, he earned an Executive MSc in Real Estate and Construction Management from the University of Denver’s Daniels College of Business.
Bakker continues to influence the global food landscape through his service on several advisory boards, including those of the Yale Center for Customer Insights, the EAT Forum, and the World Food Program Innovation Accelerator. He is also a member of the James Beard Foundation’s Board of Trustees and the Supervisory Board of the Dutch food waste startup Orbisk. His contributions extend to thought leadership as well; he hosted the Food Lab Talk podcast, which highlights bold visions and inspiring actions for the future of food systems and contributed a chapter to the book Food Inc. 2.
Born and raised in the Netherlands, Bakker moved to the U.S. in 1995 to marry his wife Nicolette, a New York State native from Middletown. Outside of his professional life, Bakker is an avid reader with a deep passion for food, hospitality, food systems, and systems leadership. He enjoys hiking, exploring cities, and sharing great meals with family and friends. He and Nicolette are proud parents of two sons, Brian and Andrew.