David J. Barry, CIA Associate Professor—Culinary Arts

Faculty Bio: David J. Barry ’95

Culinary Arts
Associate Professor—Culinary Arts
Education and Credentials: CHE


Professional Background:
Executive Sous Chef, Sleepy Hollow Country Club, Scarborough, NY; Milbrook Club, Greenwich, CT. Chef de Cuisine, Acqua Restaurant, Westport, CT. Sous Chef, Mediterraneo Restaurant, Greenwich, CT. Banquet Chef, Beach Point Club, Mamaroneck, NY. Kitchen Fellowship/Sous Chef, Escoffier Restaurant, CIA.

CIA Faculty Member of the Year, 2009. Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 2007. Readers Choice Best Desserts—Crème de la Crème Desserts, Fairfield County Magazine, 2000. ACF Bronze Medal, Cold Food Competition, Boston Food Show, Boston, MA, 1999. Best in Show, First Place, Cold Food Competition, NYC, 1997. Blue Ribbon for Cooking, Honorable Mention for Pastry, Team Competition, Salon of Culinary Arts, NYC.

New York Culinary Team, International Culinary Olympics, Germany, 1996.

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