Paul Bocuse

The Culinary Institute of America salutes the life and legacy of the most important chef in history—Paul Bocuse. We are deeply saddened by his passing, but have been greatly enriched by his friendship and will continue to be inspired by his example. He was the greatest ever. Au revior M. Paul. Merci Bocuse!

George A. Shannon, CIA Lecturing Instructor—Culinary Arts

Faculty Bio: George A. Shannon

Culinary Arts
Assistant Professor—Culinary Arts
Education and Credentials: CEC, CHE

AS, Thomas Nelson Community College, Hampton, VA.

American Culinary Federation Culinary Apprenticeship Program.

Professional Experience:
Sous Chef/Chef Garde Manger, The Williamsburg Lodge, Colonial Williamsburg Hotel Properties, Inc., Williamsburg, VA. Executive Chef, The Tapas Lounge, Newport News, VA. Executive Chef and Owner, G. Arthur’s Culinary Events, Raleigh, NC. Banquet Chef, PM Sous Chef, Cherokee Town and Country Club, Atlanta, GA. Rounds Cook, Williamsburg Inn, Colonial Williamsburg Hotel Properties, Inc., Williamsburg. Rounds Cook/Apprentice, The Trellis Restaurant, Williamsburg.

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The Culinary Institute of America
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Hyde Park, NY 12538-1499
Phone: 845-452-9600