We love to welcome campus visitors, but before you make your plans, please note that our visiting hours and restaurant hours may be affected.

Classes for degree and certificate program students at all of our U.S. campuses will not be in session from July 27–August 19, 2019. Classes will resume on August 20.


  • The Admissions Office at all three campuses will be open to welcome prospective students and their families.


  • Since many of our restaurants rely on our students for the full CIA dining experience, please refer to www.ciarestaurantgroup.com for the most up-to-the-minute information.
  • At the New York campus, all restaurants will be closed during this period.
  • At the CIA at Greystone in St. Helena, CA, The Bakery Café by illy will be open, but Gatehouse Restaurant will be closed.
  • At The CIA at Copia in Napa, CA, The Restaurant at CIA Copia, Grove, and Contimo Provisions will be open.
  • At the Texas campus, the CIA Live Fire Kitchen will be open Thursday–Sunday, and Savor will be closed.

Shopping, Classes, and More for Enthusiasts

Owner of Best New Restaurant Nominee Speaks to CIA Graduates

Mario Carbone '00

Mario Carbone '00 Returns to Alma Mater

Media Contact:

Jeff Levine
Communications Manager

Hyde Park, NY – Celebrated young New York City restaurateur Mario Carbone returned to The Culinary Institute of America (CIA) to deliver the keynote address during commencement ceremonies at his alma mater on Friday, April 11. Carbone's epynomous restaurant in Greenwich Village is a finalist for the 2014 James Beard Foundation Award for Best New Restaurant.

The 2000 alumnus told 91 new fellow CIA graduates that their years of studying at the world's premier culinary college are just like a tree's roots, creating the foundation that will grow into the successful careers that everyone will see.

"Take this incredible education, plant it, and let it grow roots," said Chef Carbone, owner and partner, with Rich Torrisi '00 and Jeff Zalaznick, of New York City's five-restaurant Major Food Group. "It's not important what you become, but that you do everything in your power to be great at whatever it is."

Carbone and one of the Major Food Group's other restaurants, ZZ's Clam Bar, made the 2013 Zagat Survey list of the hottest tables of the year. Another of the group's concepts, Torrisi Italian Specialties, was New York magazine's #1 Italian Restaurant for 2011. Its other restaurants are Parm and Parm Yankee Stadium, and two more are in the works.

Mario Carbone, 33, was a nominee for the Beard Award for Best Chef in America in 2011. He and former CIA classmate Torrisi were, as a team, named among Food & Wine magazine's Best New Chefs in 2012 and were twice semi-finalists for the Beard Award for Best Chef: New York City. We'll find out if Carbone is the Best New Restaurant in the United States on May 5, when this year's Beard Award winners are announced.

Photo Caption & Hi-Res Image

Mario Carbone '00 speaks to graduates at The Culinary Institute of America in Hyde Park, NY on April 11, 2014. His restaurant, Carbone, is a nominee for the 2014 James Beard Foundation Award for Best New Restaurant in the United States. At age 33, he is managing partner of five acclaimed New York City restaurants. (Photo credit: CIA/Phil Mansfield)
View hi-res image >

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, and culinary science, as well as certificate programs 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 46,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, 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 Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

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