SPQR Chef Welcomes CIA Graduates to Alumni Family

St. Helena, CA – Matthew Accarrino, executive chef at San Francisco’s SPQR and a 1998 graduate of The Culinary Institute of America, was commencement speaker at the college’s California campus on December 18.

Accarrino has been executive chef at SPQR since 2009, taking over for fellow alumnus Nate Appleman ’99. Before that, he was opening sous chef at Thomas Keller’s Per Se in New York City in 2004. During his career, he has also worked for CIA alumni restaurateurs Rick Moonen ’78, Charlie Palmer ’79, and Todd English ’82.

“As a graduate, I know the tests and challenges you faced to get here,” Chef Accarrino told the CIA’s newest alumni. “You are the future of our business and our craft. With this tremendous opportunity comes great responsibility: to teach others, to push and maintain standards, and to develop and grow ideas for the future.”

With Chef Accarrino running the kitchen, SPQR has earned a Michelin star each of the past four years. He is a four-time James Beard Foundation Award nominee for Best Chef: West. Food & Wine magazine included Accarrino on its Best New Chefs list in 2014 and StarChefs named him a Rising Star Chef in 2010.

In addition to earning his associate degree in culinary arts at the CIA’s New York campus, Matthew Accarrino holds a bachelor’s degree in hospitality and tourism management from Fairleigh Dickinson University in New Jersey.


Photo Caption & Hi-Res Image:

Matthew Accarrino ’98 speaks to graduates of The Culinary Institute of America at the college’s California campus on December 18, 2015. The four-time nominee for the James Beard Award as Best Chef: West is executive chef at San Francisco's SPQR. (Photo credit: Charlie Gesell/CIA)
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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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