Culinary News from The Culinary Institute of America

Bay Area Restaurateur/Entrepreneur Pascal Rigo Addresses CIA Commencement

Media Contact:

Jeff Levine
Communications Manager

St. Helena, CA – Restaurateur and entrepreneur Pascal Rigo delivered the commencement address at The Culinary Institute of America at Greystone on April 17. Mr. Rigo is the founder of La Boulange artisan cafés, with 23 locations in the Bay Area and Los Angeles. He is also senior vice president of food for Starbucks, overseeing the entire bread and pastry program at more than 11,000 locations across the United States.

Mr. Rigo spoke to 44 recipients of associate degrees in baking and pastry arts and culinary arts from the CIA’s California campus in St. Helena.

Rigo is the author of American Boulangerie, nominated for an International Association of Culinary Professionals Cookbook Award in 2004. The native of Paillet, France holds a business degree from the University of Bordeaux as well as a professional baker certification in his home country.

Photo Caption and Hi-Res Image:

Starbucks executive and La Boulange founder Pascal Rigo speaks to graduates at the California campus of The Culinary Institute of America on April 17. (Photo credit: Charles Gesell/CIA)
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Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate degrees in culinary arts and baking and pastry arts and bachelor's degree majors in management, culinary science, and applied food studies, as well as certificates 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 48,000 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 New York, California, Texas, and Singapore.

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