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

Linton Hopkins Returns to Alma Mater

Celebrated Atlanta Chef Delivers Address at Associate Degree Graduation

Media Contact:

Jeff Levine
Communications Manager

Hyde Park, NY – Linton Hopkins, a 1995 graduate of The Culinary Institute of America and James Beard Foundation Award winner, spoke to 98 recipients of associate degrees in culinary arts and baking and pastry arts at the CIA’s New York campus on April 17.

Chef Hopkins is executive chef and CEO of Resurgens Hospitality Group with several successful restaurant concepts in Atlanta, GA, including Restaurant Eugene, Holeman & Finch Public House, H&F Burger, and Linton’s in the Garden at the Atlanta Botanical Garden.

After earning several James Beard nominations, Hopkins won the award for Best Chef: Southeast in 2012. He was named as a Food & Wine magazine Best New Chef in 2009 and as one of its Best New Chef All-Stars in 2013. Bon Appétit selected him as one of five “chefs to watch” in 2005. Restaurant Eugene made Esquire’s Best New Restaurants list in 2004 and was chosen by the Atlanta Journal-Constitution as Restaurant of the Year for 2009.

The entire graduation ceremony can be seen online.

Photo Caption:

Chef and restaurateur Linton Hopkins ’95 (left) and Dr. Tim Ryan, president of The Culinary Institute of America. Hopkins delivered the commencement address at the CIA's New York campus on April 17. (Photo credit: Al Nowak/CIA)

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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