The Story of an American Dream and Italian Cuisine Now on Exhibit at The Culinary Institute of America

 

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

Hyde Park, NY – To mark the centennial of Francesco “Frank” Giambelli’s birth, a new addition to The Culinary Institute of America’s Archives and Special Collections is now on exhibit in the college’s Conrad N. Hilton Library in Hyde Park. The Francesco and Mary Giambelli Collection is a delightful illustration of the American Dream becoming a reality.

The photographs, menus, tableware, restaurant memorabilia, awards, and correspondence serve as examples of the success of a hardworking immigrant who established a traditional-style high-end restaurant that excelled because of attentive service and noteworthy cuisine.

Frank Giambelli had a long career as proprietor of one of the most celebrated Italian restaurants in New York City. The Francesco and Mary Giambelli Foundation donated items to the CIA that follow his life and career from Voghera, Italy, where he was born in 1915 and opened his first restaurant in 1948, to America, where he met his wife and launched a restaurant that would serve New Yorkers for more than 50 years. Giambelli 50th, known for its impeccable service and authentic Northern Italian cuisine, was a place where both U.S. presidents and tourists were welcomed and entertained by the Giambellis and their staff. It closed in 2009, three years after Mr. Giambelli’s death.

Three notable events in his career are also depicted in the exhibit: purchasing an 1878 bottle of Chateau Lafite Rothschild, hosting Pope John Paul II, and being awarding the Guinness World Record for buying the largest white truffle ever at auction (2.4 lbs. for $41,000).

Highlights of the Francesco and Mary Giambelli Collection will be on display in the library’s Tober Exhibit Room through April 9. It is open Monday through Friday, 8:30 a.m. to 5 p.m. The collection is part of a larger gift to the college from the Foundation, which includes a statue of Mercurio from Giambelli’s restaurant, now on permanent display in the Francesco and Mary Giambelli Atrium Lobby in the CIA’s Marriott Pavilion.


Photo Captions and Hi-Res Images

Photo 1 (top photo): Francesco and Mary Giambelli met Pope John Paul II in 1995, after Mr. Giambelli prepared a banquet for the Pontiff's visit to New York City. Photos and memorabilia from his life and restaurant career are on exhibit in the Conrad N. Hilton Library at The Culinary Institute of America in Hyde Park, NY. (Photo courtesy: The Francesco and Mary Giambelli Foundation)
View hi-res image >

Photo 2: Impeccable service and hospitality, along with authentic northern Italian cuisine, were hallmarks of Giambelli 50th, Francesco Giambelli's New York City landmark restaurant for half a century. Now, photos and memorabilia from his life and career are on exhibit in the Conrad N. Hilton Library at The Culinary Institute of America in Hyde Park, NY. (Photo courtesy: The Francesco and Mary Giambelli Foundation)
View hi-res image >


Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate degrees in culinary arts and baking and pastry arts and bachelor's degree majors in management, culinary science, and applied food studies, as well as certificates 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 48,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini, 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 New York, California, Texas, and Singapore.

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