Culinary News from The Culinary Institute of America

Aureole Executive Chef Delivers Graduation Keynote Address

Marcus Gleadow-Ware Speaks at Associate Degree Commencement

Media Contact:

Jeff Levine
Communications Manager

Hyde Park, NY – Marcus Gleadow-Ware, executive chef at New York City’s Aureole, was commencement speaker at the New York campus of The Culinary Institute of America on July 24. Chef Ware addressed 77 recipients of associate degrees in culinary arts and baking and pastry arts.

A native of London, England, Chef Gleadow-Ware had brought his European skills and elegant preparations to restaurateur Charlie Palmer’s flagship restaurant Aureole, serving progressive American cuisine.

Having already worked at a gastropub, by age 16 he had begun his culinary apprenticeship at the famed Savoy Hotel. His career in Europe included stints in the kitchens of several Michelin-starred restaurants in England, including Marco Pierre White’s L’Escargot. In 2007, Gleadow-Ware immigrated to the United States, where Chef Palmer—a 1979 CIA graduate and current chairman of the board of the college—invited him to join Aureole as senior sous chef. He has served as its executive chef for the past four years.

The entire graduation ceremony can be seen online.

Photo Caption and Hi-Res Image:

Marcus Gleadow-Ware, executive chef at Charlie Palmer's Aureole in New York City, talks about his career with associate degree graduates of The Culinary Institute of America. Chef Gleadow-Ware was commencement speaker at the CIA's New York campus. (Photo credit: CIA/Phil Mansfield)
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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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