Chef Eve Felder is managing director of CIA Singapore, the college’s first international campus. Since assuming the role in 2010, she has overseen all aspects of the campus’s operations, including its flagship Bachelor of Business Administration in Food Business Management with a specialization in Culinary Arts or Baking and Pastry Arts.
Her leadership at CIA is built on a distinguished career in culinary education and administration. Prior to her current role, she served as associate dean of New Culinary Faculty and Special Programs, associate dean of Culinary Arts, and associate dean of Production and Scheduling. She began her academic journey at CIA as an associate professor, teaching a wide range of courses across the college’s culinary arts program.
A 1988 CIA graduate, Felder earned the Francis L. Roth Award for Outstanding Performance. She earned a bachelor’s degree from the College of Charleston in her hometown of Charleston, SC, and a master’s degree in Hospitality Administration/Management from Rochester Institute of Technology.
Before returning to her alma mater in 1994 as a faculty member, Felder was executive chef at the renowned Chez Panisse Café in Berkeley, CA, where she worked closely with Alice Waters as well as other culinary luminaries, including Paul Bertolli, Lulu Peyraud, Deborah Madison, David Tanis, Michael Tusk, and Suzanne Goins. Her culinary curiosity has taken her across Europe, the Far East, and North Africa, where she studied the historical ties between culinary traditions and agricultural practices.
Among the many honors she has received are the GlobalChef Award from the At-Sunrice GlobalChef Academy in 2016, the Highest Leaf Award from the Women’s Venture Fund in 2011, Educator of the Year Award from Women Chefs & Restaurateurs (WCR) in 2007, and a YWCA of Dutchess County, NY, Salute to Woman Award in 2000.
A Certified Executive Chef (CEC) and Certified Hospitality Educator (CHE), Felder is the founder and former faculty advisor of CIA’s student chapter of Chefs Collaborative and the Women Chef’s and Restaurateurs. She has volunteered with the Alameda County Meals on Wheels; Service Over Self, which provides meals for the homeless; and Volunteers in the Protective Services, a program for disadvantaged youth.
Felder has been featured in the books A Woman’s Place is in the Kitchen by Ann Cooper and The Making of a Chef: Mastering Heat at The Culinary Institute of America by Michael Ruhlman. She has made appearances on Martha Stewart Living and the public television series Cooking Secrets of the CIA, as well as in Gourmet, Martha Stewart Living, Food & Wine, and Fine Cooking magazines.