Chef Dwayne LiPuma is an assistant professor of Culinary Arts at the Culinary Institute of America (CIA), where he brings decades of industry experience and a passion for teaching to the next generation of chefs.
The chef-instructor and Certified Hospitality Educator (CHE) teaches associate and bachelor’s degree students in the kitchen of the American Bounty Restaurant—the award-winning farm-to-table concept on the college’s New York campus. Among the courses he teaches are Back of House Restaurant Operations and Contemporary Restaurant Cooking. He was also the opening chef of CIA’s Colavita Center for Italian Food and Wine and is certified in the cuisine of Puglia, Italy.
A proud 1986 graduate, LiPuma returned to his alma mater as a faculty member after an impressive career in some of New York City’s most celebrated restaurants. He served as executive sous chef at Park Avenue Café, Iridium, The River Café, and Aureole. LiPuma also held earlier roles as a line cook at the Marriott Hotel in Tarrytown, NY, and assistant banquet chef at the Four Seasons Hotel in Houston.
In addition to his associate degree in Culinary Arts from CIA, LiPuma earned a bachelor of science degree in Environment Studies from the University of New Mexico in Albuquerque.
Outside of the classroom, LiPuma enjoys traveling, often seeking culinary inspiration from different cultures and cuisines. He can be found experimenting with new recipes, discovering the next under-the-radar food establishment, and spending time with family. His love of food is matched only by his dedication to mentoring students and celebrating the evolving art of contemporary cooking.