• CIA Online Degree Faculty
  • CIA Online Master’s Faculty Bios

    From business to branding to distribution to innovation, CIA faculty members bring a broad array of experience and expertise to our online master’s programs. They’re successful restaurateurs, attorneys, marketers, beverage managers, entrepreneurs, and more—and they’ve seen it all. Meet these accomplished teachers who will guide you along the way to your CIA master’s degree and beyond...


  • Food Business


  • Scott Allmendinger-th
    Faculty
    Marketing and Brand Strategies for the Restaurateur
    Don Buder-th
    Faculty
    Capstone Project (Food Business Playbook)
    Philip Colicchio - CIA faculty - SM
    Faculty
    Legal Strategies and Challenges for the Restaurateur; Real Estate, Capitalization and Partnership Strategies for the Restaurateur
    Chris Cornyn-th
    Faculty
    Sales, Marketing, and Distribution
    Photo of Dr. Bruce German - CIA adjunct faculty - SM
    Guest Lecturer
    Food Systems
    Brooke Golden-th
    Faculty
    Differentiation, Branding, and Packaging
    Jean Hagan-th
    Faculty
    Restaurant Operations and Management Strategies; Business Fundamentals
    Photo of Cathy Jorin, Director of CIA Food Business School
    Senior Director—School of Graduate and Professional Studies and Director—The Food Business School
    Residency Experiences; Capstone Projects
    Jen Paragallo-th
    Faculty
    Building, Proving, and Prototyping
    Dustin Rogge
    Professor—Hospitality and Service Management
    Advanced Beverage Management; Ethical Leadership in the Food Business
    Andi Sciacca-th
    Instructional and Program Designer, Faculty
    Residency Experiences; Capstone Projects
    Jaimi St. John
    Faculty
    Food Systems
    Photo of Kyleigh Wawak, CIA adjunct faculty member
    Faculty
    Design Thinking for Food
    Helene York-th
    Faculty
    Manufacturing, Co-Packing, Supply Chain, and Legal Contracts

  • Sustainable Food Systems


  • Dr. Scott Barton
    Faculty
    Race, Class, and Justice from the Field to the Table; Food Movement Voices: How to Create Change
    Leanne Demery-th
    Faculty
    Systems Thinking Seminar
    Anne E. McBride
    Faculty
    Making Change in the Food System: Leadership Perspectives
    Katherine Miller-th
    Faculty
    Leadership, Engagement, and Impact
    Dr. Deirdre Murphy, CIA Professor—Liberal Arts
    Professor—Liberal Arts
    Sustainability and Climate Change
    Robert A. Perillo, CIA Assistant Professor—Culinary Arts
    Professor—Culinary Arts
    Local, Regional, and Global Food Systems
    Dr. Taylor Reid-th
    Assistant Professor—Liberal Arts
    Sustainable Agriculture; Residency Experiences; Capstone Project
    Allison C. Righter
    Director of Health and Sustainability Programs
    Sustainable Diets and Public Health
    Gerard Viverito, CIA Associate Professor—Culinary Arts
    Associate Professor—Culinary Arts
    Culinary Strategy and Food Systems Innovation
  • Sustainable Food Systems Advisory Council Contributors >


  • Wine and Beverage Management


  • Timothy Buzinski
    Assistant Professor—Wine Studies
    Global Wine Business Operations; The New World—Southern Hemisphere; Entrepreneurial Innovation and Business for Wine and Beverage
    Christie Dufault, CIA Instructor—Wine and Beverage Studies
    Professor—Wine and Beverage Studies
    Viticulture and Viniculture/Tasting; The New World—Northern Hemisphere; Global Wine Summit and Framing of Capstone Project; The Old World—Northern Wine Countries of Europe; Capstone Presentation Residency
    Alan M. Murray-th
    Faculty
    The Old World—Southern and Eastern Europe
    Keith Rada-th
    Assistant Professor—Hospitality and Service Management
    Spirits, Fermented, and Non-Alcoholic Beverages
    Dustin Rogge
    Professor—Hospitality and Service Management
    Advanced Beverage Management; Ethical Leadership in the Food Business
    Andi Sciacca-th
    Instructional and Program Designer, Faculty
    Residency Experiences; Capstone Projects
    Michael Wolf, CIA Assistant Professor—Hospitality and Service Management, California campus.
    Associate Professor—Hospitality and Service Management
    Spirits, Fermented, and Non-Alcoholic Beverages