Reduced Hours and Activities During Late July/August

We love to welcome campus visitors, but before you make your plans, please note that amazing changes are underway at the CIA campuses during the summer and our visiting hours and restaurant hours may be affected.

Please note that classes for degree and certificate program students at all of our U.S. campuses will not be in session from July 27–August 20, 2018. Classes will resume on August 21.


  • 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 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, California, The Bakery Café by illy will be open, but Gatehouse Restaurant will be closed.
  • At the CIA at Copia in Napa, California, The Restaurant at CIA Copia and Contimo Provisions will be open.
  • At the Texas campus, the CIA Live Fire Kitchen will be open Thursday–Sunday, and Nao will be closed.

Shopping, Classes, and More for Enthusiasts

Culinary News from The Culinary Institute of America

San Diego’s Chef of the Year Addresses Commencement

William Bradley Challenges Graduates to Find a Mentor, Then Become One

Media Contact:

Jeff Levine
Communications Manager

Hyde Park, NY – William Bradley, U-T San Diego’s 2014 Chef of the Year and the director and executive chef of Addison at San Diego’s Grand Del Mar Resort, advised graduates of The Culinary Institute of America to continue learning from mentors, then become a mentor for the next generation. Chef Bradley delivered the commencement address at the CIA’s New York campus on March 6.

“You can learn from anyone at any given time. So always keep an open mind and remember you do not know it all,” Bradley told 68 recipients of associate degrees in culinary arts and baking and pastry arts. “When you’ve reached the peak in your careers, it’s time to give back to the generation of chefs that follow yours. You’ll be surprised at how rewarding it will truly feel.”

Chef Bradley is a semifinalist for the 2015 James Beard Foundation Award for Best Chef: West and Addison is a candidate for the Outstanding Wine Program award. A three-time nominee for James Beard Rising Star Chef, Bradley has been executive chef at Addison since its opening in 2006, when he was named Rising Star Chef by the Arizona Republic. The restaurant was honored among “America’s Best New Restaurants” in 2007 by Esquire magazine.

The San Diego native also serves as culinary director of The Grand Del Mar’s Bijou French Bistro, which opened in 2014 in nearby La Jolla, CA.

The entire graduation ceremony can be seen at online.

Photo Caption and Hi-Res Image

William Bradley speaks to graduates of The Culinary Institute of America on March 6. Chef Bradley is a semifinalist for the 2015 James Beard Foundation Award for Best Chef: West, and a three-time nominee for the James Beard Rising Star Chef Award. (Photo credit: Al Nowak/CIA)
View hi-res image >

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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