Founder of Connecticut-based Restaurant Group Delivers Commencement Address at the CIA

Hyde Park, NY – Andy Pforzheimer, founder and CEO of Barteca Restaurant Group, was the keynote speaker for graduation ceremonies at the New York campus of The Culinary Institute of America on February 12. Based in South Norwalk, CT, Barteca includes the award-winning Barcelona Restaurant & Wine Bar and bartaco concepts.

While still a teenager, Chef Pforzheimer worked at a Michelin-starred restaurant in France before returning stateside to cook at some of America’s top restaurants, including Stars in San Francisco and “21” Club in New York City. He opened the first Barcelona Restaurant in 1996. Today, there are 12 Barcelona Restaurant & Wine Bars and 10 bartaco locations from Boston, MA to Tampa, FL.

Barcelona has earned awards from Wine Spectator, Wine Enthusiast, and Travel + Leisure magazines. Its wine program is run by CIA alumna Gretchen Thomas ’03.

Chef Pforzheimer spoke to 50 recipients of CIA associate degrees in culinary arts and baking & pastry arts. The entire graduation ceremony can be seen online.


Photo Caption and Hi-Res Image:

Andy Pforzheimer, founder and CEO of Barteca Restaurant Group, speaking to graduates of The Culinary Institute of America on February 12, 2016. Based in Connecticut, Pforzheimer's company has 22 locations in seven states and Washington, DC under the Barcelona Restaurant & Wine Bar and bartaco names. (Photo credit: Al Nowak/CIA)
View hi-res image >


Media Contact:

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


Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

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