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)
View hi-res image >
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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