Reduced Hours and Activities During Late July/August

We love to welcome campus visitors, but before you make your plans, please note that amazing changes are underway at the CIA campuses during the summer and our visiting hours and restaurant hours may be affected.

Please note that classes for degree and certificate program students at all of our U.S. campuses will not be in session from July 27–August 20, 2018. Classes will resume on August 21.


  • The Admissions Office at all three campuses will be open to welcome prospective students and their families.


  • Since many of our restaurants rely on our students for the full CIA dining experience, please refer to for the most up-to-the-minute information.
  • At the New York campus, all restaurants will be closed during this period.
  • At the CIA at Greystone in St. Helena, California, The Bakery Café by illy will be open, but Gatehouse Restaurant will be closed.
  • At the CIA at Copia in Napa, California, The Restaurant at CIA Copia and Contimo Provisions will be open.
  • At the Texas campus, the CIA Live Fire Kitchen will be open Thursday–Sunday, and Nao will be closed.

Shopping, Classes, and More for Enthusiasts

One of the World's Most Influential Chefs Talks with CIA Students

Chef Ferran Adrià
Students seated in the Ecolab Auditorium in the new Marriott Pavilion.
Students seated the 800-seat Ecolab Auditorium.
Famed Catalonian Chef Ferran Adrià speaks to CIA students.

World-Renowned Restaurant Designer Comes to Campus Next Week

Media Contact:

Jeff Levine
Communications Manager

Hyde Park, NY – More than 800 students at The Culinary Institute of America (CIA) in Hyde Park, NY received insight about the very definition of cooking from Ferran Adrià, one of the world's most innovative and influential chefs. Chef Adrià's lecture on March 12 was also the first opportunity for CIA students to preview the new Marriott Pavilion on campus.

Chef Adrià is considered the father of avant-garde cuisine. During his presentation about the history of cooking, he challenged students to question the meanings of even the most basic terms they use and how they think about food and cooking. Following the 90-minute talk and Q&A session in the new building's Ecolab Auditorium, Chef Adrià held a book signing and posed for pictures with students.

Adrià's restaurant near Barcelona, el Bulli, was named the World's Best Restaurant for four consecutive years from 2006 to 2009. He recently published a seven-volume cookbook, el Bulli 2005–2011, a catalog of every dish produced at the restaurant in those years.

CIA students will be treated to more valuable insights when world-renowned restaurant designer Adam Tihany and chef/restaurateur and 1979 CIA graduate Charlie Palmer sit down with CIA President Dr. Tim Ryan on Thursday, March 27 in the Marriott Pavilion. Together, they will discuss what it takes to create award-winning restaurants.

The $19 million Marriott Pavilion, which includes the 800-seat Ecolab Auditorium and conference space, is scheduled to be formally dedicated on April 30.

Photo Captions and Hi-Res Images

Photo 1: Chef Ferran Adrià meets with students and signs copies of his books during a visit to The Culinary Institute of America in Hyde Park, NY on March 12, 2014. (Photo credit: CIA/Phil Mansfield)
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Photos 2 and 3: Students filled the 800-seat Ecolab Auditorium in the new Marriott Pavilion at The Culinary Institute of America on March 12, 2014 to learn from Chef Ferran Adrià, one of the world's most influential chefs. (Photo credit: CIA/Phil Mansfield)
View hi-res image >
View hi-res image >

Photo 4: Famed Catalonian Chef Ferran Adrià speaking to more than 800 students at The Culinary Institute of America about the history of cooking. Chef Adrià's presentation on March 12 was the first student event in the new Marriott Pavilion at the college's Hyde Park, NY campus. (Photo credit: CIA/Phil Mansfield)
View hi-res image >

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 46,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

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