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  • CIA Master’s Faculty Bios

  • Photo of Joshua Bossuat - CIA adjunct faculty - SM
    Faculty
    Business Fundamentals
    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
    Concept Building, Proving, and Prototyping
    Certified Master Chef (CMC) Mark Erickson is provost at The Culinary Institute of America (CIA).
    CIA Provost
    Marketing and Brand Strategies for the Restaurateur
    Photo of Dr. Bruce German - CIA adjunct faculty - SM
    Faculty
    Food Systems
    Brooke Golden-th
    Faculty
    Differentiation, Branding, and Packaging
    Photo of Steven Goldstein, CIA faculty
    Faculty
    Marketing and Brand Strategies for the Restaurateur
    Dr. Annette S. Graham ’88, CIA Associate Dean—Business Management
    Dean—School of Business and Management
    Residency Experiences
    Dr. Robert J. Johnson, Jr., CIA Professor—Liberal Arts
    Professor—Liberal Arts
    Ethical Leadership in the Food Business
    Photo of Cathy Jorin, Director of CIA Food Business School
    Director—CIA Food Business School
    Residency Experiences
    Photo of Andy Pforzheimer - CIA adjunct instructor
    Faculty
    Restaurant Operations and Management Strategies
    Cameron Rabe, CIA Lecturing Instructor—Business Management
    Associate Professor—Business Management
    Business Fundamentals
    Image of Andi Sciacca - CIA adjunct instructor curriculum designer - SM
    Instructional and Program Designer, Faculty
    Capstone Project
    Photo of Kyleigh Wawak, CIA adjunct faculty member
    Faculty
    Design Thinking for Food
  • Contact Us


    Emily Massimi
    Associate Director—Admissions
    The CIA at Greystone
    2555 Main Street
    St. Helena, CA 94574

    Phone: 707-967-2496
    Emily.Massimi@culinary.edu