Chef Stephen J. Eglinski is an associate professor of Baking and Pastry Arts at CIA’s New York campus. Since joining the CIA faculty in 2003, he has taught baking and pastry courses—including Baking and Pastry Skill Development, Hearth Breads and Rolls, and Baking and Pastry Techniques—to degree-seeking students. He also has taught industry professionals and food enthusiasts through CIA’s School of Graduate and Professional Studies.
Previously, Eglinski was pastry department chairman at The French Culinary Institute in New York City, where he discovered his passion for shaping the next generation of pastry chefs.
A Certified Master Baker (CMB), Eglinski’s distinguished career includes leadership roles such as executive chef at Café Luxembourg in Manhattan, Cucina in Brooklyn, and Restaurant Faucher in Paris. He also served as executive chocolatier at Martine’s Chocolate Collection in New York City. His earlier experience spans pastry and bakery positions at renowned establishments including Le Spinaker in Port Camargue, France; Tavern on the Green, Le Pactole, and The Plaza Hotel in New York City; The Napoleon Bakery in Kansas City, MO; and The Casbah Café and The Paradise Café in Lawrence, KS.
Eglinski has earned accolades at numerous competitions, including two first-place finishes and one second-place finish in Salon Culinaire team competitions in New York City. He also served on the board of USPastry.org from 2002 to 2003.
When he’s not in the kitchen or the classroom, Eglinski enjoys cycling along scenic country roads, tending to his garden, and spending quality time with his wife, children, and their dogs. He is also deeply committed to service, regularly organizing and leading campus-wide initiatives such as food drives, gift collections, and clothing donations.